Traditional recipes

Spaghetti with fish

Spaghetti with fish

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Posted by soulful in Spaghetti
May 25, 2012 | 3818 views

I was inspired by the magazine "today's kitchen recipes"

Posted by Satisfyyourcravings

Chop the onion and garlic. Chop the tomatoes, if they are whole. Thaw the seafood, if necessary. Heat a tablespoon of oil in a large pan and add ...

Posted by simona72

Boil the pasta in salted water according to the instructions on the package. Cut the garlic into small pieces and cook for 1 minute in a little olive oil. Tomatoes are cut into large cubes, peppers are cut ...

Recommendations for you and your home

up to 12 installments


on 25.05.2012, 16:04

on 25.05.2012, 16:27

on 25.05.2012, 17:20

on 25.05.2012, 17:41
Good good

on 25.05.2012, 18:01

View all comments (20)


Ingredients for the spaghetti recipe with beetroot cream and cheese

  • 300 g spaghetti
  • 2 medium pieces of boiled beets
  • 200 g Stracchino cream cheese (or other cream cheese)
  • a pinch of salt
  • pepper

Simple and quick recipe with shrimp pasta

Pasta with shrimp simple and quick recipe for spaghetti or linguine with shrimp, very easy to prepare. It can be made with fresh or frozen shrimp and does not last more than 30 minutes. A healthy dietary recipe that can be adapted to other seafood (mix).

I do it quite often pasta with shrimp because my daughter likes it. I think he would eat pasta and / or seafood every day. Also in this series are spaghetti with shells and cherry tomatoes & # 8211 recipe here.

The pasta recipe with shrimp is a typical Italian one. The ingredients are all Mediterranean (olive oil, seafood, garlic, white wine). Pasta that is traditionally used in combination with shrimp or shellfish are the long ones like spaghetti or linguine (a kind of flat spaghetti, narrower than tagliatelle). Italians are very conservative about the association of pasta with certain sauces, not compromising this rule. You can find it here a little guide to & # 8222matching & # 8221 the types of pasta with the right sauces.

An equally important aspect is that Parmesan, pecorino or other types of cheese are NOT added to pasta with fish or seafood. It just doesn't fit. Neither in taste nor in aroma. Cheese and fish are an unfortunate combination, very smelly. Instead, chopped greens are very welcome in these plates, they bring a note of freshness to the dishes.

I also recommend pasta with seafood (spaghetti al nero di sepia with seafood) & # 8211 recipe here.

Let's get to work! From the ingredients below we obtained 3 servings of pasta with shrimp. For one person, 80 g of dry pasta are taken into account, as a general rule.

  • 250 g long dried pasta (linguine, spaghetti, bibs)
  • 500 g peeled shrimp or approx. 750 g whole shrimp with head and shell
  • 1 tablespoon olive oil
  • 1 clove of thinly sliced ​​garlic
  • 1 tablespoon lemon juice
  • 200 ml dry white wine
  • a handful of chopped green parsley
  • salt, freshly ground black pepper
  • Optional: chili flakes or a little chopped hot pepper

Spaghetti carbonara - the original recipe

Along with bolognese, carbonara spaghetti is one of the most popular spaghetti recipes. The original spaghetti carbonara recipe, as prepared by the Italians, is one and does not contain sm & acircnt & acircnă, as we would be tempted to believe. The creamy sauce is a mixture of egg yolk, quality parmesan and water & icircn that boiled the pasta.

Today we show you a classic, original recipe for spaghetti carbonara, as you can find in any Italian restaurant that respects itself.

  • 3 yolks
  • 40 g parmesan
  • 150 g bacon or bacon
  • 200 g spaghetti
  • 1 clove of garlic
  • olive oil
  • salt
  • pepper

Put the yolks and grated Parmesan cheese in a bowl. Season with salt and pepper and mix well with a whisk until a cream is formed. Set it aside.

Put a pot of water and salt to a boil and, when the water boils, put the pasta and boil it according to the instructions on the package.

Chop the pancetta or bacon cubes and finely chop the garlic. Put olive oil in a pan and sauté the garlic for a minute, until it releases its flavor, but does not burn. Add the bacon and cook for another 5 minutes.

Drain the spaghetti, but keep from the water in which they boiled because we will use it in the sauce. Add the spaghetti to the pan over the bacon and stir. Put a pinch of hot water, then the mixture of Parmesan and egg and turn off the heat. Mix well so that the egg and parmesan turn into a creamy sauce.

If necessary, add more spaghetti water to thin the sauce. Serve the carbonara spaghetti with a little olive oil on top, freshly ground pepper and extra grated Parmesan cheese.

You have to see it too.

Here's how to do it:

1. Cook the onion and garlic in a pan for 3-4 minutes.

2. Add the carrots, ham and cook for 5 minutes.

3. Add the minced meat and fry until golden brown.

4. Add the wine, tomato paste and tomatoes.

5. Boil everything and stir after the first boil.

6. Simmer the sauce for 1 hour and 45 minutes.

7. Meanwhile, boil the salted water.

8. Add the spaghetti and cook for 10-12 minutes, depending on the recommended time on the package.

9. Remove the pasta, drain and rinse with warm water.

10. Put them on the plate and add sauce on top.

Total preparation time a Spaghetti with bolognese sauce lasts about 2 hours, is a recipe for all family members, including children who have turned 4 years old.

Fish, seafood

Recipes with fish, recipes with seafood, recipes with trout, recipes with salmon, recipes with mackerel, how to make baked trout, how to prepare special recipes with fish, fish with baked sauce recipes with shrimp, recipes with shells and other seafood.

1. Put water in a large pot, enough for the pasta to boil, about 2 liters of water. Very importantly, add about 2 teaspoons of salt to the water, so the pasta will be more flavorful. Leave the pasta according to the time indicated on the box, but taste it from time to time so that it remains al dente. Be very careful, put them in water only when it started to boil.

2. Garlic plays an essential role in the flavor of this recipe, so for the sauce, melt the butter and olive oil in a pan, over which we add the finely chopped garlic, and fry it over low-medium heat until all the flavor comes out of it and perfume. the combination of butter and oil.

3. Add the tomato juice and spices (salt, pepper, basil, chilli), and leave it for a few minutes until it becomes a tasty sauce, neither too thin nor too thick.

4. Add the canned tuna after draining the oil, and leave the sauce on the fire for about 2 minutes.

5. From the pasta we keep about a cup of water, from which we can add to the sauce if we notice that it is too thick (I only used half). Put the pasta in the sauce, simmer for about 2-3 minutes, until all the flavors of the sauce combine and become delicious pasta. Good appetite!

Mediterranean spaghetti

* 500 g spaghetti
* 750 g tomatoes
* 125 ml olive oil
* 2 cloves of garlic
* 4 green onion wires
* 6 sardele fillets
* 1/2 teaspoon lemon peel (grated)
* 1 tablespoon thyme leaves
* 12 stuffed green olives (from the jar).

1. Boil the spaghetti "al dente", drain it and put it in a large bowl.
2. Immerse the tomatoes for 1-2 minutes in boiling water (grow them crosswise to clean easily), cool them suddenly under running cold water and peel them.
3. Cut the tomatoes in 2, horizontally, put a thick strainer over a bowl, press the halves of the tomatoes to get the juice out, and throw the seeds.
4. Then chop the tomatoes, but not too small.
5. In another bowl, mix the oil with the crushed garlic, chopped onion, crushed sardines, lemon peel, thyme and thinly sliced ​​olives.
6. Add the tomatoes and the juice squeezed from them, mix well with salt and freshly ground pepper.
7. Pour the sauce over the pasta, mix well and sprinkle over chopped basil.

Spaghetti with tuna

You'd better cook the fish the next time you open a canned tuna with some whole spaghetti that you boiled before in a water flavored with lemon juice and peel and olive oil. Everything should be spent in a large pan, and sprinkle a few tablespoons of finely chopped dill on top of the two main ingredients.

For one serving we need: 100g spaghetti (I put about 130g), 150g small tomatoes (cherry plum type) or 2 large tomatoes, 1 clove of garlic, 4 tablespoons extra virgin olive oil, 5 basil leaves (of which two I stopped them for decoration), salt, pepper and about 2 tablespoons of grated Parmesan cheese.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Video: Gennaros Fish Spaghetti (June 2022).


  1. Dermot

    I think you will allow the mistake. Enter we'll discuss it.

  2. Cony

    You will not prompt to me, where I can read about it?

  3. Maujas

    I'm sorry, this doesn't quite suit me. Maybe there are more options?

  4. Akiktilar

    The interesting moment

  5. Kye

    It agrees, it is the excellent variant

Write a message