Seafood Pasta Sauce Recipes from GourmetFoodPlaza.com

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Seafood Pasta Sauce Recipes

From tender clams to meaty cubes of swordfish, the sweet, delicate flavors of seafood pair beautifully with pasta. These easy to make recipes rely on a few choice ingredients (olives, capers, fresh orange peel) that offer bold, exciting tastes. It's essential not to overcook the fish or shellfish. In order not to interfere with the flavors of fish, Italians traditionally do not serve cheese with seafood pastas.

White Clam Sauce
Makes 4 main dish servings

2 dozen
1/2 cup
1/4 cup
1
1/4 tsp
1/4 tsp
16 oz

Manilla or littleneck clams
dry white wine
olive oil
large garlic clove, minced
crushed red pepper
chopped fresh flat-leaf parsley
linguine or spaghetti, cooked

1) With stiff brush, scrub clams thoroughly with cold running water to remove any sand. Discard any clams that do not close tightly when shells are lightly tapped. In 5 Quart Dutch oven, combine clams and wine. Cover and cook over high heat 5 minutes. With slotted spoon, transfer any opened clams to bowl.
	2) Cover and cook all remaining unopened clams 3 to 5 minutes longer, removing clams as they open. Discard any clams that do not open.	3) Remove clams from shells and chop coarsely; set aside. Strain clam broth from Dutch oven through sieve lined with paper towel into small bowel; set aside.	4) Wipe Dutch oven clean. Add olive oil, garlic, and crushed red pepper to Dutch oven and cook over medium heat, stirring occasionally, just until garlic begins to turn golden.	5) Stir in chopped flat-leaf parsley, reserved clams, and reserved clam broth until well combined; heat just to simmering. To serve, toss clam sauce with cooked pasta.

Sicilian Grilled Swordfish Sauce
with Mint and Orange
Makes 6 main dish servings

In medium bowl, combine tomatoes with their juice, mint, red wine vinegar, garlic, 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp pepper. Let stand 30 minutes.

In cup, mix orange peel, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper until blended; use to brush over both sides of swordfish.

Grill swordfish over medium-high heat, or broil on rack in broiling pan at position closest to heat source, turning once, 8 - 10 minutes, just until opaque throughout.

Transfer swordfish to cutting board; cut into 3/4 inch cubes. Add to tomato mixture in bowl. To serve, toss cooked pasta with sauce.

2
1/4 cup
1 tbsp
1
3 tbsp
-
1 tsp
1
16 oz

large tomatoes, cut into 1/2 inch cubes
chopped fresh mint
red wine vinegar
small garlic clove, minced
olive oil
Salt and coarsely black pepper
grated orange peel
swordfish steak (1 lb - 1 inch thick)
penne or bowtie pasta, cooked

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