Pasta in Seafood Marinara

Serves: 5

Ingredients:
300 gms fettuccine pasta
1/4 kilo squid, sliced thinly
1/4 kilo clams
1/4 kilo mussels
10 tomatoes, chopped
5 cloves garlic, coarsely chopped
2 dried chilli peppers, chopped
1 bay leaf
Finely chopped fresh parsley
Finely chopped fresh basil
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions:

• Thoroughly clean the squid and remove the ink. Slice thinly.
• Thoroughly clean the clams and mussels then soak in water for 30 minutes to remove the sand inside.
• In a pot, boil heavily salted water, around 2 liters.
• Add the pasta when boiling then cook until al dente.
• Now let's make the marinara sauce. In a saucepan, saute garlic, pepper and bay leaf in a low flame.
• Let the garlic brown a little bit but be careful not to burn it.
• Add the chopped tomatoes.
• Add the basil and parsely.
• Simmer and crush the tomatoes with the spatula when it's already tender.
• Salt and pepper to taste.
• Let the sauce simmer until all the liquid has evaporated.
• After that, add the squid, clams and mussels and increase the heat to medium. 
• Do not add water. Let the clams and mussels give out their own juices.
• Cover the saucepan and let it simmer until the shells open up and get cooked, around 5 minutes.
• Pour the sauce over cooked pasta and serve.
• Cheese and seafood usually do not go together so I am not putting cheese on my seafood pasta.

Fetuccine with Anchovies

This is a quick, simple and delicious dish to make.

Servings: 2

Ingredients:
100 gms Fetuccine pasta
3 cloves garlic, chopped
2 dried chili peppers, chopped
1 bay leaf
Pinch of crushed black pepper
4 fillets of anchovy
5 small tomatoes, chopped
2 tbsp extra virgin olive oil

Anchovies

Instructions:

• In a pot, boil 2 liters of water for cooking the pasta.
• In a pan, heat 2 tbsp olive oil and then saute the garlic, chili pepers, bay leaf, and anchovies in a low flame.

• Crush the anchovies with the spatula.
• When the anchovies are fully crushed and the garlic is already fragrant, add the chopped tomatoes. Heat still set to low.
• Add a pinch of crush black pepper.
• Continue sauteing while waiting for the water to boil in a separate pot.
• When the water is already boiling, add fistful of salt into the pot then add the pasta.
• Halfway through the boiling of the pasta, scoop a ladle of the pasta water and pour into the pan.
• Crush the tomatoes with the spatula, still the heat is set to low.

• When the pasta is already al dente, strain the pasta and add it to the pan where the sauce is being simmered.
• Turn of the heat, stir the pasta to incorporate into the sauce.
• Serve while hot.
• Sprinkle with parmesan cheese on top.

Canned Tuna Pasta

This is my version of the Tuna Pasta which I like to be quite hot. This is a delicious meal that my family loves.

Serves: 3 to 4

Ingredients:
200 gms pasta of choice
4 tomatoes, chopped
1 bay leaf
1 cup water or chicken stock
1 chicken bullion (is using water)
2 dried chilli peppers, chopped
1 can tuna
Pinch of crushed black pepper
1 tbsp paprika
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp tomato paste
1 tbsp dried basil
2 tbsp extra virgin olive oil

 

  

  

Instructions:

• Boil 2 liters of water in a pot.
• When the water is already boiling, add fistful of salt then add the pasta.
• Meanwhile, heat 2 tbsp extra virgin olive oil in a pan.
• Add the garlic, onion, and chopped chilli peppers and saute in a medium heat until fragrant.

• Add the tomatoes, bay leaf, paprika and saute for 3 minutes.

• Add the tomato paste and continue sauteing until the paste has been incorporated.
• Add the chicken stock or water with bullion.
• Simmer until the tomatoes are tender.
• When tomatoes are tender, crush with the spatula.
• Add all the contents of the canned tuna.
• Add the basil and continue simmering.
• When half of the stock has evaporated, scoop a ladle of pasta water and add to the sauce.
• Put a pinch of pepper and put salt if neeeded.
• Continue simmering in a low heat.

• When pasta is already al dente, strain the pasta and add to the sauce.
• Mix well until the sauce has incorporated into the pasta.

• Plate and serve while hot.

Fetuccine Alfredo with Shrimp

The authentic Fetuccine Alfredo does not contain any milk or cream. It only contains fetuccine pasta, butter, and parmesan cheese. Still being true to the original recipe, I added parsley for garnish and shrimp to make it a complete meal.

Ingredients:
500 gms Fetuccine pasta
6 oz. butter
1 cup parmesan cheese
Parsley, chopped (you can also use Kinchay)
500 gms shrimp, peeled and deveined
Extra virgin olive oil
Salt and pepper

Instructions:

• Add salt and pepper to your shrimp and some parsley.
• Heat a pan in a medium high heat with 2 tbls of extra virgin olive oil.
• Saute the shrimp until cooked.

• Set aside the shrimp.

• Boil 2 liters of water in a pot.
• Once boiling, put a fistful of salt and add the pasta.
• Cook as per instruction or until al dente.
• When the pasta is al dente, strain off the water and replace the pasta into the pot.
• While still hot, stir in the butter which has been stored in room temparature.
• Mix to incorporate the butter and add the cheese little by little.
• Add parsley, and salt and pepper to taste.
• Add the shrimp then mix.

• Serve immediately.

Aglio Olio y Pepperoncino using Dried Fish

Instead of using anchovies, I used dried fish (tuyo) instead.
Serves: 2 hungry persons


Ingredients:

Extra Virgin Olive Oil
200 grams Spaghetti Pasta
6 cloves chopped garlic
2 dried chili peppers – finely chopped
5 to 6 dried fish, filleted and finely chopped

Instructions:

• Boil water in a pot, add a fistful of sea salt (water needs to be salty) when boiling, then add 200 gms of pasta.
• Heat pan over very low heat.
• Add 5 tbls of Extra Virgin Olive Oil to the pan.
• Immediately add the garlic, chilli pepper, and dried fish and cook for 5 mins.
• After 5 mins, scoop a ladle or two of pasta water and pour it to the pan.
• Continue simmering.

• When pasta becomes al dente, strain the pasta out of the pot and pour into the pan.
• Turn off the heat.
• Sprinkle some black peper, Mix well and plate.
• Sprinkle some parmesan cheese upon serving.

Pasta Pomodoro

Serves: 3

Ingredients:
300 gms pasta
14.5 oz canned whole tomato
1 tbsp balsamic vinegar
4 cloves garlic, finely chopped
1 medium onion, diced
1 bay leaf
1 chicken bullion
2 tsps dried basil
3 tbsp extra virgin olive oil
2 pinches crushed black pepper

For pasta water:
2 liters of water
1 fistful of salt

Instructions:

• Boil water in a pot.
• Pour the canned tomatoes into a bowl and crush with your hand.
• In a separate pan, saute garlic and onion until translucent.

• Add the bay leaf and the tomatoes.
• Add 1 tbsp of balsamic vinegar and 2 tsps dried basil.
• Add chicken bullion.
• Sprinkle two pinches of crushed black pepper.
• Let it fast simmer for 15 minutes or until the liquid has evaporated.
• In the separate pot, when water begins to boil, add a fistful of salt, then add the pasta.
• Meanwhile, after 15 minutes, check your sauce to see if liquid has already evaporated.

• If so, scoop a ladle of pasta water and pour it into the sauce and lower the heat for a slow simmer.
• When pasta is already al dente, strain it out of the pot and pour into the sauce.
• Turn off the heat, plate and serve immediately.