Bertolli

Hilton Head Seafood Recipe List

Just Pasta

One Coligny Road, Hilton Head, SC 29928
843-686-3900

Spanish Seafood Pasta with Romesco Sauce

Serves 1

Ingredients for Romesco Sauce

2 oz Olive Oil 1 medium Onion, diced 3 cloves Garlic, thinly sliced 3 oz sliced dried Chorizo Sausage 1 cup White Wine 4 cups peeled Plum Tomatoes, diced 1 cup roasted Red Peppers, diced 2 cups Chicken Stock 1 tsp Sugar 2 tbl Salt ⅓ cup toasted sliced Almonds

Ingredients for Spices

1 tsp Paprika ¼ tsp Fennel Powder ½ tsp Coriander Powder ½ tsp light Chili Powder ¼ tsp Black Pepper 2 Bay Leaves

Ingredients for Seafood

2 oz Olive Oil 4 Jumbo Shrimp, peeled with tail on 4 whole fresh Clams 4 Black Mussels 4 oz White Wine

Method for Romesco Sauce

• Sauté onions, garlic, and sausage in 2 ounces of oil for 3-4 minutes on medium heat. • Add spices and continue to sauté for 1 minute. • Deglaze with wine and reduce by half. Add remaining ingredients (less almonds). • Simmer on medium-low for 30 minutes stirring often. Add ¾ of the toasted almonds and continue to cook for 5 minutes.

Method for Spanish Seafood Pasta

• Sauté all ingredients (less wine) on high heat, deglaze with the wine. Simmer 2-3 minutes longer or until shrimp are cooked. • Cook 4 oz of saffron tagliatelle pasta (or your favorite pasta). • Place seafood around pasta and top with Romesco sauce and remaining almonds.

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