Neopolitan Calamari and Shrimp Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper


Directions

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.


Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.


Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.


Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

From: foodnetwork.com

Conghilie with Clams and Mussels

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound conghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels, debearded
* 1 cup white wine
* 1/3 cup chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook for 6 minutes, stirring occasionally. Add the broccoli
into the pasta water and continue cooking until the pasta is tender
but still firm to the bite, and the broccoli is blanched, about 2 to 3
minutes. Drain pasta and broccoli, reserving 1 cup of the cooking
liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium
heat. Add the garlic, red pepper flakes, salt and pepper and saute for
3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes,
making sure all the shells have opened. Discard any shells that remain
closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add
the reserved pasta water, 1/4 cup at a time, to moisten. Toss to
combine. Transfer to a serving platter and serve immediately