|
Post by Itchy on Apr 22, 2009 18:04:41 GMT -5
1 tablespoon olive oil 2 cups sliced cremini mushrooms 2 1/2 cups Marinara Sauce 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound peeled and deveined medium shrimp 1- 1/2 Dz Little Neck Clams 6- Long Island Squid Approx 12" Long
Marinara Sauce 3 tablespoons olive oil 3 cups chopped yellow onion 1 tablespoon sugar 3 tablespoons minced garlic 2 teaspoons salt 2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 1/2 teaspoon fennel seeds, crushed 2 tablespoons balsamic vinegar 2 cups chicken broth 3 (28-ounce) cans Whole tomatoes I like a thicker Sauce So I let it cook for about 16 hours on low heat and let it simmer away. I also like cooking it a day before think it taste better a day after.
Cook up the Pasta any which way you like.
Clean the squid and cut them into 1/2" rings save the heads (the best part) Steam the squid for about 5 minutes. Scrub the clams and add them to the Sauce. **Don't like using already cooked shrimp way to salty for sauce use** With the fresh shrimp add to the sauce when the clams open up. Cook for about 8 minutes they will turn pink. After the 6 minute mark add the squid as well.
Once the shrimpis cooked give everything a good stir in the pan.
Serve over Pasta followed by some fresh grated Parm Cheese.
|
|
|
Post by Grayson on Apr 22, 2009 18:38:12 GMT -5
I'm not a huge seafood fan, but that sounds like a really good marinara recipe.
|
|
Ork
Halbred
Posts: 46
|
Post by Ork on Apr 23, 2009 4:03:34 GMT -5
why dont you use fresh herbs and fresh tomatoes for the marinade?
Add the thyme when you start cooking it for 16 hours and the other (fresh) herbs about 15 minutes before it is finished. Heat the the fresh tomatoes in a pan for about 10-15 minutes at medium heat before adding them.
|
|
|
Post by Grayson on Apr 23, 2009 18:37:29 GMT -5
why dont you use fresh herbs and fresh tomatoes for the marinade? Add the thyme when you start cooking it for 16 hours and the other (fresh) herbs about 15 minutes before it is finished. Heat the the fresh tomatoes in a pan for about 10-15 minutes at medium heat before adding them. I'll field this question if you don't mind Itchy. I'm a produce guy. The sauce would definitely be better with fresh tomatoes and herbs, but those are not always readily available. Especially tomatoes, which are usually picked when they are green and treated to make them look ripe just before hitting the shelves at your local grocery. Canned tomatoes are always picked and canned at the peak of ripeness. The reason for this is that a vine-ripened tomato has a very short shelf life. That's one reason why if you like tomatoes you should really grow your own. Nothing outside of a farmer's market can compare to a freshly picked tomato from your own garden.
|
|
|
Post by Itchy on Apr 23, 2009 18:40:44 GMT -5
why dont you use fresh herbs and fresh tomatoes for the marinade? Add the thyme when you start cooking it for 16 hours and the other (fresh) herbs about 15 minutes before it is finished. Heat the the fresh tomatoes in a pan for about 10-15 minutes at medium heat before adding them. The problem with fresh herbs is the potency of the actual herb comparied to its dried counter part. I do like using fresh herbs but with a sauce you have to constanly do taste tests to make sure its all going good. I'm too lazy for all that. Fresh tomatoes work also I have a recipe I'll post for a quick pasta dish using it. Also picky about Tomatoes only really like Plum tomatoes with everything I do unless I'm making a fresh Mozzerella dish I'll use home grown beef steak tomatoes followed by sliced Mozz with a balsamic and herb glaze dribbled on top. Some like the roasted pepper with it I for one could care less for it.
|
|