Fish and Broccoli Pasta, tasty health

fish_broccoli_pasta
There aren’t many dishes that are as healthy as those that involve fish. Fish is light and low in calories and mixed with pasta can be also easy to prepare.

To make the Fish Broccoli pasta you will need 700g haddock, skinned and boned, 375g linguine, 250g broccoli, broken up into small floret, salt and black pepper, 125g cream, 125g stock, 2 cloves garlic, finely chopped, 2 chillies, deseeded and finely chopped, juice and grated rind of 1 lemon, 1 handful parsley, chopped, and 2 handfuls watercress or spinach leaves, roughly torn.

To prepare, cook the pasta in a large saucepan of lightly salted boiling water as per the instructions on the packet.  Add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm the fish cooks and you make the sauce. Heat the grill.  Lightly oil a baking tray and place the fish on it and season with salt and pepper.

Cook under the hot grill for 5 to 6 minutes or until the fish flakes easily. Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes.  Stir the mixture and the watercress and parsley through the pasta.  Then flake the fish and gently stir it in.

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Scampi-style Scallops over Linguine

scampi
Scallops are some of the most highly prized seafood dishes in the world. Its taste is extraordinary and in certain cuisine may be eaten with pasta, fries, or as part of a bigger seafood meal.

The scampi-style scallops served over linguine is a treat and is simple and easy to prepare. All you need is 1 package linguine, 1 can anchovy fillets with oil, 1/2 onion, minced, 3/4 cup chicken stock, 1/4 cup white wine, 1 teaspoon minced garlic, 1/2 teaspoon dried parsley, 1/8 teaspoon seafood seasoning , 12 ounces bay scallops, salt, and pepper.

To prepare first bring a pot of lightly salted water to boil and all linguine. You may add a few drops of olive oil to the water to prevent pasta from sticking together.

Cook the pasta for about 10 minutes and once cooked but firm, drain.

In a skillet over a medium flame, cook anchovies in oil until they melt and add the onion and cook until tender. Add the chicken stock, wine, garlic, parsley, and seafood seasoning. Add the scallops to the liquid and season with salt and pepper. Bring to a boil and cook until the scallops are opaque. Serve over the linguine with a glass of white wine!

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Linguine Tuna Puttanesca, tangy Italian

Linguine Puttanesca
The name Puttanesca (read other news here) may raise eyebrows but your taste buds will be even more aroused by the pungent tomato sauce of a Linguine Tuna Puttanesca.

To make this saucy Italian delight you will need salt, 12 ounces linguine, 2 tablespoons extra-virgin olive oil, 4 cloves garlic, thinly sliced, 1/4 to 1/2 teaspoon red pepper flakes, 2 tablespoons capers, drained, 1/2 cup roughly chopped kalamata olives, 1 28-ounce can San Marzano plum tomatoes, 4 basil leaves, torn, plus more for garnish, 1 5-ounce can albacore tuna, packed in olive oil, and freshly ground pepper.

To prepare, first bring a large pot of salted water to a boil, add linguine, and a few drops of oil and cook until al dente. In a large skillet, heat the olive oil over a medium flame and add garlic and red pepper flakes and cook until slightly toasted. Next add the capers and the olives and fry for about 2 minutes and add crushed tomatoes to the skillet. Cook the tomatoes until they are slightly dry and add tomato juice, basil, and salt, and cook until the sauce thickens.

Add the tuna in oil, drain the pasta, and return it to the pot. Add the sauce and toss; Season with pepper and garnish with more basil.

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