Unforgettable Recipe. SEAFOOD PASTA MARINARA

ladies and gentlemen this is a fantastic seafood pasta there are no rules when you make seafood pasta you can put what you want inside and this is how i love to make my tomato-based seafood pasta which is not called marinara it's called amazing seafood pasta by vincenzo's plate so let's get this beautiful pasta wow i love it [Music] hi and welcome to the chainsaw's plate the place where you get to learn how to cook sensational italian dishes and this one it's fantastic i combined a seafood soup with a tomato sauce and a pasta and it came out fantastic it's a beautiful combination and i want you to try please i'm gonna show you how to make my seafood pasta with tomato sauce to make a marvelous seafood pasta like vincenzo's plate we need half kilo of mussels and half kilo of clams bongolen and then we need 200 grams of calamari rings you can use calamari and clean yourself but calamari rings is very easy to buy and to cook and then i'm using 200 grams of australian tiger prawns they are beautiful raw and they taste delicious when the prawns are red it means they've already been cooked or boiled this when you see this color it means they're raw they're not cooked and this is what you want to get then i'm using fresh fettuccine i've got this from the shop 375 grams which will feed about four people okay so it's it's a nice large portion we need 300 grams of beautiful juicy cherry tomatoes and then a nice amount of chopped parsley a teaspoon of dried chili if you do like chili 3 garlic cloves salt and pepper extra virgin olive oil and one of the most important ingredient homemade pasada this was made by filippo and it tastes like real tomatoes now i've bought my mussels and bungalow already clean but just keep an eye what you do is put them in the water with some salt and clean them so you know all of them are clean so this is how you do it just clean it this way so make sure we don't have any dirt on top stacked see we don't want this and with the wangolet they will open up when you put them in the water but don't worry okay uh what we want to do is to make sure we get the sand out of it okay we don't want the sand so a little bit of salt emerged in water okay guys now in a large saucepan let's put extra virgin olive oil about four tablespoons i would say make sure you do this nice and gently we are on a medium heat we want to crush the garlic in there crush beautiful crush the garlic and we're going to cook the garlic for about one minute okay no more we don't want to burn our garlic i just love to crush the garlic because all the flavors comes out and i think there is nothing better than that what we're going to do is we're going to cut the cherry tomatoes enough okay and these are beautiful and juicy okay just enough because what we want to do is we want to get the juice out of this and they will bring extra flavors to this beautiful seafood pasta look at this tomatoes here look at this beauties look at that now guys for to avoid the garlic too cook too much like to burn we're gonna add two tablespoons of water in there and this will avoid the garlic to burn after about 30 seconds we're gonna add the cherry tomatoes okay we want to make sure the cherry tomatoes the garlic to make love together okay we want to see the juice coming out of the tomatoes so in about two minutes we're gonna start pressing on top of the tomatoes all that juice please come out at the same time we're gonna cook the calamari rings okay only the calamari rings so they take longer to cook by the time the juice came out of the tomatoes our calamari rings will be cooked it takes a few minutes okay so we do this on a gentle medium-low heat take your time please okay in the meantime open a bottle of white wine what i love about this is the cremina the little cream that we get from the cherry tomatoes look at that a beautiful juice you know combined with the garlic with the calamari it's priceless i can have this just the way it is i can have it with a nice slice of bread and my dinner is served but i want to make pasta tonight so basically what it takes longer here to cook is the calamari okay once the calamari are almost done we can add the prawns the mussels the bongole and they will cook in no time okay and then we're ready to have pasta we just need to wait for those beautiful calamari to be cooked see my calamari guys are not as rubbery anymore they're almost ready and it's been about five six minutes so what we're going to do now is we are going to add the prawns and the mussels and the wonderland okay that's what we're gonna do right now we're gonna stir and cook for about two minutes and just for a minute let it cook and make sure you put the lid on okay just for a minute we want them to cook and the steam to make sure they cook inside the muscles every single muscle in mongolia must be open at this point so it is very important that we put a lid on to make sure that they open okay okay guys after about one minute you can see oh look at that the mussels are opening the prawns is becoming red so it's cooking see and we want that the steam is cooking the wongo and the mussels at this point what we do is we're going to put the chili and this is optional and we're going to put a parsley okay just everywhere with a bit of salt nice amount of pepper nice stir so we go all the flavors again mixing and making love now we put the lid on and we're gonna cook it for an extra minute or until all the mussels are open once they're open we can put the tomato sauce inside all right let's have a look what's happening in there oh yeah i want you to notice this i want you to see this okay look the vongole the mussels release so much juice the water they see and we have a beautiful soup now this is ready to be eaten just without the pasta get a nice slice of bread and you enjoy it look how beautiful it is perfect just the way it is now what i like to do is i don't like to serve my pasta with all these vongole and mussels so what i like to do is i actually like to take the vangoli out of the shell okay and i just throw the shell i keep some in here for decoration but most of them i want them to to come out of the shell okay and i do the same thing with the muscles here okay try to take the meat out and throw out the the shell try to keep the good looking shells in there okay so they will make your dish look a lot nicer you know pasta with bungalow is my favorite i just love pasta with bungalow it's so special what's your favorite pasta let me know in the comments below you know what this one looks so nice i have to have it [Applause] beautiful flavors there is no sand in there which is very important you don't really want to have the sand in your vanguard it's a bit annoying at this point we have enough shells all the seafood is pretty much cooked but we want to add the tomato sauce okay this is homemade tomato pasta it already has basil inside it's got the salt inside so if you want to add extra salt you can do it now but i think there's pretty much enough salt in there don't forget the seafood is also nice and salty so here now what we do now with the sauce we want to make sure we stir and every single piece of fish is making love with the sauce now at this point the passata i'm using it's so beautiful and fresh in within 10 minutes it's it's ready you don't want to cook it for more than that but if you're using pasada from the shop feel free to cook it for about 15-20 minutes okay here we are what we do now is we cover and we wait about 10 minutes in the meantime let's go and cook the pasta we have five minutes left to go with the sauce so it's time to boil the fresh fettuccine pasta which takes about four to five minutes so what we do is in a large pot with water we're gonna put one tablespoon of sea salt okay make sure the water is boiling okay and then all you do we're gonna put the beautiful fettuccine in the boiling water when you put it in just give a quick stir so we know that the pasta will go everywhere just like that and let's wait so we can add it to the sauce and have a fantastic meal all right guys the pasta is almost ready let's check the sauce let's see how the sauce is oh hello sauce i love beautiful sauce oh you look fantastic it is so important for you to have the sauce ready because when the pasta is ready they need to become mixed together combine all the ingredients together do not let the pasta sit in a colander do not do that please when the pasta is ready the pasta needs to go straight in the sauce okay please do not let the pasta sit in a colander you're killing the pasta if you do that now let's put the pasta in and let's have fun all right time to take the pasta out it's nice and ready it is important use fresh pasta for this you guys are fresh pasta so yummy with seafood [Music] all right let's add this beautiful silky moist fettuccine into the sauce and gently mix everything okay just put a sauce on top of your fettuccine and gently stir mix all the ingredients so they can make love together i don't believe you need pasta water for this because you have plenty of pasada lots of sauce you don't really need it if you want some pasta water you use it but i think look how beautiful it is look nice and wet look at that look at the sauce i think we need to serve it i'm going to show off but let me tell you this is a bit difficult to make it's very heavy oh look how beautiful it is look at that silky fettuccine with a beautiful seafood sauce you can call it marinara you can call it seafood sauce you can call it whatever you want all i can say to you that this is ready to be eaten no cheese to be added to this no cheese just love [Music] so [Music] all right just a little bit of decoration here let's put some parsley to give a little bit of green to our pasta [Music] all right guys all we have left to do now is to plate this beautiful pasta dish seafood pasta made with a lot of fresh seafood here's got a calamari ring here it goes beautiful now we can put the seafood everywhere some prawns over here get some mussels put the vongola there put a king prawn on top you know let's make this look like a one million dollar dish it's almost time to serve best time of the video final touch we're going to put some parsley on top and here we have it your beautiful seafood pasta it's ready come on let's have it [Music] [Music] oh and now it's time to eat and let's get a nice amount of pasta oh look at the calamari there oh it looks like fettuccine oh the calamari's there the prawns mmm let's have it best time of the video recipe i've got the pasta i've got vongole i've got muscle the prawns let's have it the pasta melts in my mouth while the same time mixing with the seafood flavors it's like oh and aroma i've got the ocean in my mouth right now this is what the ocean tastes like and i like it let's get this beautiful pasta look at that i love it look how beautiful it looks i've got the calamari this time and some bongoles under the sea under the sea i eat seafood pasta every day i love to be under the sea to eat pasta pasta pasta with fresh seafood guys as you can see i'm very busy here i need to finish my plate so what can i say thank you so much for watching this episode i will see you on the next vincenzo's plate video recipe hey ora simanja we enchant those plates this is a dish for about four people but i think i can have this all by myself it's so delicious hello clamato hmm

Channel: Vincenzo's Plate

Views: 259,600

Keywords: seafood marinara, seafood pasta marinara, seafood spaghetti marinara, seafood marinara pasta recipe, seafood marinara pasta ingredients, seafood marinara pasta sauce, seafood pasta, marinara, seafood pasta recipe, how to make seafood pasta, marinara sauce, spaghetti marinara, marinara recipe, spaghetti marinara recipe, how to make marinara, seafood marinara recipe, how to make seafood marinara, seafood pasta marinara recipe, vincenzo's plate pasta, vincenzo's plate

Id: 2W7-GtBh4sE

Length: 16min 10sec (970 seconds)

Published: Sun Jan 30 2022