Do you like a nice, steaming bowl of ciopinno? Like a spread of honey-glazed tuna croquettes, perhaps? Both of these recipes, along with many more like them, may be found in this collection. They showcase various seafood dishes. If you like shrimp, you should definitely prepare this coconut shrimp (it’s that wonderful) or some fresh ceviche, or a thick dish of lobster mac & cheese. What about if you want to try something different from the sea? Here you can find recipes for a wide variety of fish, including mussels, monkfish, tuna, trout, and many more. The whole spread is below.
1. Clams with Garlic and Spaghetti
The linguine con vongole prepared by Chefs Frank Falcinelli and Frank Castronovo is excellent and quite easy to make. You may add the clams and their fluids to the spaghetti without shelling them if you want.
- Spaghetti, one pound
- A quarter cup of virgin olive oil
- Garlic cloves (minced)
- 1/2 teaspoon of dried red pepper flakes
- 2 dozen of the littlenecks (scrubbed)
- 14 cup water
- 1/4 cup of chopped fresh parsley
- Cracked black pepper, just ground
- Cook the spaghetti in a large saucepan of boiling salted water until al dente, then drain well.
- Meanwhile, heat the olive oil in a big, deep pan. While the oil is heating, add the garlic and red pepper flakes and sauté for 1 1/2 minutes, turning periodically, until the garlic is lightly browned. Toss in the clams and water, cover, and simmer for 5–8 minutes, or until the clams have opened and are cooked through. All unopened clams should be thrown away.
- After seasoning the clams with pepper, add the pasta and chopped parsley to the pan. For approximately a minute, toss the spaghetti over moderate heat so that it may absorb some of the liquids. Quickly toss the pasta with the clams and serve in shallow dishes.
This olive oil-infused clam pasta pairs well with the full-bodied white wines typical of Sicily’s mild climate. However, the island’s native grape varietals maintain a lovely edge of acidity. An Inzolia, Catarratto, and Grecanico mix, or an Ansonica and Catarratto blend, are also good options.
2. The Busara Style Langostini
Skye McAlpine, a blogger living in Venice and London, like the delicate taste of langoustines but thinks the meal really shines because to the very rich tomato sauce in which they stew. You need lots of crusty bread on hand to sop up all that sauce.
- You’ll need 3 tablespoons of extra-virgin olive oil and additional for drizzling.
- Incorporating 1 whole garlic clove
- 3 tbsp of dry breadcrumbs, plain
- You’ll need 8 medium langoustines (approximately 2 pounds), washed and dried (see Note)
- It’s just a quarter cup of dry white wine.
- Tomatoes from a 28-ounce can, peeled and whole, with the liquids drained but 1/4 cup retained.
- One Red Pepper, Crushed, One Teaspoon
- Fine, kosher salt
- Spicy black pepper
- 2 teaspoons of finely chopped parsley
- Wedge of lemon and crusty bread, for serving
- Heat the 3 tablespoons of olive oil in a big, deep skillet. Put in the garlic and simmer for approximately 3 minutes over moderate heat, turning often, until it starts to become golden. About a minute after adding the breadcrumbs, stir them in and fry until they start to brown.
- Put the langoustines into the pan in a single layer. Add the wine, and simmer until it has been reduced by half, approximately a minute. The tomatoes and their liquids should be added along with a substantial amount of crushed red pepper, salt, and black pepper.
- Cook for 16-18 minutes covered over low heat, stirring periodically, until the tail flesh is opaque. Get rid of the garlic. Add the parsley and little more olive oil, and mix well. To accompany the langoustines, pass around lemon wedges and some fresh, crusty bread.
Citrusy white wine with plenty of character is our pairing suggestion.
3. Lobster Rolls, Made the Maine Way
Senior culinary editor at Food & Wine, Mary-Frances Heck, calls these lobster rolls “knuckle sandwiches” because they use the richest, most delicate flesh from the lobster’s knuckles (the portions that join the claws to the shell). The cold salad has only mayo on it, and it’s nestled between a heated, buttered bread. What’s her advice for getting through the arduous process of opening the shells? Do it while sipping a cool beer and catching up with a friend.
- A half cup of mayonnaise
- Juice from half a lemon, freshly squeezed
- Fresh chervil or tarragon, chopped (two tablespoons)
- All-natural ingredients: kosher salt and freshly ground black pepper
- 14 cup of chopped celery
- Steamed lobster and corn for a crowd (enough for 3 [1 1/2-pound] whole lobsters) or 1 pound of cooked, shucked, and diced lobster flesh.
- Separated into 6 New England-style top-split hot dog buns.
- 2 teaspoons of softened salted butter
- One tablespoon of finely chopped fresh chives, plus extra for garnish
- There are 6 butter lettuce leaves.
- Six lobster knuckle bones, cooked and shelled (optional)
- Mayonnaise, lemon juice, and chervil, seasoned with a pinch of salt and pepper, whisked together. Mix in the celery and then add the lobster flesh that has been sliced into small pieces. Leave covered and refrigerate for up to 4 hours.
- A big skillet should be heated over medium heat. Buns should be toasted in a pan with butter for approximately 2 minutes on each side, or until golden and hot throughout.
- Lobster salad would benefit from having chives mixed in. After inserting a lettuce leaf into each bun, distribute the lobster salad equally among the buns. Garnish with minced chives. Attach one pincer claw to the top of each one. Start serving right now.