All Pasta Recipes – AllPastaRecipes.comA collection of pasta recipes using many different types of seafood including clams, mussels, crab, shrimps, and sardines.

INGREDIENTS:

1 lb. fusilli (corkscrew)
3/4 c. olive oil
6 green onions, thinly sliced
1 red sweet pepper, finely chopped
2 carrots, peeled & coarsely shredded
3 yellow crookneck squash, coarsely chopped
1 lb. fresh broccoli florets, blanched until just tender, then quickly cooled in ice water & drained
3 tbsp. minced fresh chives
1 c. firmly packed chopped fresh basil
1 c. freshly grated Parmesan cheese
1 tbsp. Dijon style mustard
1/4 c. balsamic vinegar
2-3 cloves garlic, minced
1 tsp. granulated sugar
Salt
Freshly ground black pepper
Crushed dried red pepper flakes
1 red sweet pepper, cut into thin julienne (garnish)
Whole fresh basil leaves (garnish)
Capers (garnish)

DIRECTIONS:

For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes perfectly with grilled or barbecued meats.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

2. Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets (reserve a few for garnishing), chives, chopped basil and 3/4 cup cheese. Mix thoroughly with hands.

3. Whisk together mustard, vinegar, garlic, sugar and salt, pepper and red pepper flakes to taste. Continue to whisk while slowly dribbling in the remaining 1/2 cup olive oil. Pour over pasta and mix thoroughly.

4. Allow pasta to sit at room temperature for at least 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup Parmesan and capers. Serves 10-12 as salad or side dish.

INGREDIENTS:

3 Hard-shell clams; small in
1/2 lb Linguine or spaghetti
Salted water
2 tb Butter or margarine
2 tb Olive oil
1 Sm Onion; finely chopped
3 c Garlic; minced or pressed
1/2 c Dry white wine
Salt and pepper
1/2 c Parsley; chopped fresh

DIRECTIONS:

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.

INGREDIENTS:-

7 oz. corkscrew macaroni or one 7 oz. pkg. tortellini
1 1/2 c. (6 oz.) Swiss or Provolone cheese, cubed
6 oz. sliced salami, cut into strips
1 sm. zucchini, thinly sliced (1 c.)
1/2 c. green or sweet red pepper, chopped
1 sm. onion, thinly sliced & separated into rings
1/2 c. pitted ripe olives, sliced
1/4 c. Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil or salad oil
1/4 c. wine vinegar
2 cloves garlic, minced
2 tsp. dried basil, crushed
1/2 tsp. pepper
2 med. tomatoes, cut into wedges

DIRECTIONS:-

Cook pasta according to package directions. Drain pasta, rinse with cold water, drain again. For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives, Parmesan cheese, and parsley.
FOR DRESSING: In a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently. Makes 6 main-dish servings.