BOOK 2 -- WEEK 22
Your Best Seafood Pasta
Quick-cooking but misunderstood, seafood pastas are too often dismissed as restaurant-only fare. But with a little attention to technique and timing, linguine alle vongole and shrimp pad thai, and endless variations thereof, can (and we say should!) easily become part of your kitchen's weeknight rotation.
113 entries
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Contest Slideshow
Linguine with Sardines, Fennel and Tomato
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Linguine, canned tomatoes, sardines, vermouth, breadcrumbs, garlic, chili flakes, fennel and lemon.
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First step: toast the breadcrumbs. We used panko.
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Lastnightdinner has you start the sauce with some of the oil from the sardine can. We'd never done this before!
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Our mandoline made quick work of the fennel and gave us delicate, even slices.
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A little garlic -- we thought next time we might try adding it later on, so that it wouldn't color as much.
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We just softened the fennel before continuing with the sauce.
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Then we added the chili flakes and squeezed the canned tomatoes into the pan, adding their juices too.
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Once the sauce had reduced slightly, it was time for one of our favorite ingredients: vermouth.
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The sardines go in towards the end, and it's important not to break them up too much -- you want some nice chunks.
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A little lemon juice...
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While the lemon zest goes in with the breadcrumbs.
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Toss the pasta with the sauce, top with breadcrumbs and fennel fronds, and voila!
Contest Slideshow
Vietnamese Inspired Sweet & Spicy Catfish with Pickled Vegetables
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A colorful array of red onion, garlic, carrot, cucumber, radish, scallion, ginger, edamame, sriracha, honey, yogurt, black sesame, rice noodles and catfish.
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Back in the kitchen together again! And making pickles.
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We thought the pickling liquid looked quite captivating before we whisked everything together.
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Melissav says you can use any combination of the veggies she mentions -- we went with all of them.
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The marinade for the fish.
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Toasting black sesame seeds brings out a sweet, rich, nutty flavor. But be careful not to scorch them!
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We coated the catfish completely in the marinade, using a bowl rather than a plastic bag -- it worked just fine.
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A quick broil glazes the fish nicely.
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Meanwhile, we whipped up the yogurt sauce with sriracha and honey.
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And cooked the rice noodles and edamame.
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We love melissav's technique of using some of the pickling liquid to flavor and moisten the noodles.
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Serving dramatics.
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Talk about colorful!
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All Entries
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Garlic Crab Noodles
added by prettyPeas
over 2 years ago -
Vongole
added by bettybites
over 2 years ago -
Spaghetti with Shrimp, Clams, Chorizo and...
added by mariaraynal
over 2 years ago -
spaghetti with shrimp & capers
added by deucemom
over 2 years ago -
Sardinian-Inspired Fish with Israeli Couscous...
added by deensiebat
over 2 years ago -
Spaghetti alla Vongole in Bianco
added by Anthony Chiffolo
over 2 years ago -
Wicked Pasta with Dynamite Prawns
added by Binte's Kitchen
over 2 years ago -
Penne with Smoked Salmon and Whisky Cream...
added by howtocookabear
over 2 years ago -
smoky shrimp and artichoke ragout with...
added by rayva
over 2 years ago -
Capellini with Mussels & Clams in Rich...
added by Angela @ the well-worn apron
over 2 years ago -
Lemon Pepper Linguine with Spicy Shrimp
added by RuthD
over 2 years ago -
Seafood Ravioli in Tomato Essence Consomm...
added by Kitchen Butterfly
over 2 years ago
