Best 4 Pasta With Fish Sauce Recipes

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

SPICY FISH AND OLIVE SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
• Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
• Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

PASTA WITH FISH SAUCE

Steps:

• Rinse the fish heads and drain them in a colander. Put the olive oil in a large pan over medium heat and sauté the onion until it is translucent. Add the garlic and sauté until it is pale gold. Add 2 tablespoons of the parsley, stir, and add the fish heads.
• Turn the heads over, then add the wine. Let it bubble for a minute, then add the tomatoes with their juice. Season with salt and pepper and stir. Cook at a gentle simmer for 15 minutes.
• Remove the heads from the pan. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside. Remove and discard any large bones. Put the remainder of the heads in a food mill fitted with a coarse disc. Force the juices and pulp through the mill into the pan.
• Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
• Meanwhile, cook the pasta, drain it and toss it with the sauce. Add the remaining parsley and the butter and toss again.