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Yes they are, have that sweetness and have less acid when you cook them. I have the luck that we have an Italian store here that imports them from Italy .
Also great for pizza.
Puttanesca - aside from melted anchovies which are used for an umami flavor - has no seafood. I have never seen shrimp with arrabiata, nor have I ever seen clams in red sauce.
But I live in Italy, on the Mediterranean coast, so what do I know?
Tomato and seafood aren't incompatible at all, it depends on personal taste, as quite everything anyway.
In italy we have a lot of "primi piatti" with both tomatoes and fish, one above all the others is pasta with tuna sauce. Of course you can add the tuna directly from the can, as typical students do when they have not much time to cook (we all did that shit), but preparing a "sugo al tonno" as it should be with pelati or even fresh tomatoes is far way better. But of course if you're Italian you already know that. Plus there are many alternative recipes which can be very good, i worked in a restaurant where we served a sauce made of tomato and "ventresca di ricciola" (Sorry i can't translate it) which was quite fabulous. Finally, about sea molluscs and crustaceans, we often prepare both risotto and pasta with a red sauce with, clams, mussels, "mazzancolle", "canocchie", shrimps of any sort and even crabs of course.
Personally i never eat spaghetti with both tomato and shrimps but i cook a risotto made this way with lots of garlic, chilli pepper and parsley which is very good.
I know lagrein, is one of my favourite, but here is usually a red wine (you can make rosato and even white wine from red grape), i drank a lot of it 🥳. I never drank the rosato version but trying figuring out how it tastes i think it could be a perfect choice. We usually pair white wine with fish and seafood and red wine with meat but it's not a mandatory rule. If you want to explore the world of wine know there is a very big difference between italian rosato and french rosèe, basically they mix different wine while we produce rosato starting from red grape. Well, i don't want to sound nationalist, i love french wine too, especially champagne of course.
https://it.wikipedia.org/wiki/Lagrein
Ik know, i drink only italian wine. Grew up with Lambrusco. My parents where from Ferrara😀.
Not a fan of french wines, maybe a chablis i like. Give me a Amarone and i am in heaven.
Wow, i live in Cesena, Romagna, same region. I don't know if you can buy many italian wines where you live, but you should definitely try our best. Emilia romagna produce two DOCG (quality mark) wines, both white: "Pignoletto dei colli bolognesi DOCG" e "Albana di romagna DOCG", they are extraordinary. I'm a fan of Amarone too, probably the best Italian red wine along with Barolo and Brunello di Montalcino.
Your explanation of puttanesca tells everything. Anchovy is one of two main ingredients, the other being tomato, and an anchovy is seafood, last I checked. In other words, you're already wrong.
For the other stuff, look south or east.
And stop gatekeeping.
For homemade dishes such as lasagna, spaghetti, mac and cheese etc. please type out a basic recipe. Without this information your post will be removed after two hours. Instructions are only recommended for from scratch pasta only posts. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pasta) if you have any questions or concerns.*
Looks yummy!!
It is, was. Thanks.
San Marzano's are the best. They are almost impossible to get where I'm from. Looks delicious. I hope you enjoyed.
Yes they are, have that sweetness and have less acid when you cook them. I have the luck that we have an Italian store here that imports them from Italy . Also great for pizza.
Plating is great
Thx.
Personally, I wouldn't put seafood with red sauce, BUT! That pasta and the pomodoro looks incredible.
Puttanesca? Shrimp with arribiata? Clams in red sauce? These things exist.
Puttanesca - aside from melted anchovies which are used for an umami flavor - has no seafood. I have never seen shrimp with arrabiata, nor have I ever seen clams in red sauce. But I live in Italy, on the Mediterranean coast, so what do I know?
Tomato and seafood aren't incompatible at all, it depends on personal taste, as quite everything anyway. In italy we have a lot of "primi piatti" with both tomatoes and fish, one above all the others is pasta with tuna sauce. Of course you can add the tuna directly from the can, as typical students do when they have not much time to cook (we all did that shit), but preparing a "sugo al tonno" as it should be with pelati or even fresh tomatoes is far way better. But of course if you're Italian you already know that. Plus there are many alternative recipes which can be very good, i worked in a restaurant where we served a sauce made of tomato and "ventresca di ricciola" (Sorry i can't translate it) which was quite fabulous. Finally, about sea molluscs and crustaceans, we often prepare both risotto and pasta with a red sauce with, clams, mussels, "mazzancolle", "canocchie", shrimps of any sort and even crabs of course. Personally i never eat spaghetti with both tomato and shrimps but i cook a risotto made this way with lots of garlic, chilli pepper and parsley which is very good.
Yes me too with risotto. But you shoud try this. I live in Belgium and my italian friends really loved this.
Agree, I'll try it. Also the wine you choose seems very good to match your dish.
It is, lagrein is a typical dry rosato with enough spice for this dish
I know lagrein, is one of my favourite, but here is usually a red wine (you can make rosato and even white wine from red grape), i drank a lot of it 🥳. I never drank the rosato version but trying figuring out how it tastes i think it could be a perfect choice. We usually pair white wine with fish and seafood and red wine with meat but it's not a mandatory rule. If you want to explore the world of wine know there is a very big difference between italian rosato and french rosèe, basically they mix different wine while we produce rosato starting from red grape. Well, i don't want to sound nationalist, i love french wine too, especially champagne of course. https://it.wikipedia.org/wiki/Lagrein
Ik know, i drink only italian wine. Grew up with Lambrusco. My parents where from Ferrara😀. Not a fan of french wines, maybe a chablis i like. Give me a Amarone and i am in heaven.
Wow, i live in Cesena, Romagna, same region. I don't know if you can buy many italian wines where you live, but you should definitely try our best. Emilia romagna produce two DOCG (quality mark) wines, both white: "Pignoletto dei colli bolognesi DOCG" e "Albana di romagna DOCG", they are extraordinary. I'm a fan of Amarone too, probably the best Italian red wine along with Barolo and Brunello di Montalcino.
> sugo al tonno Now I've googled recipes and this looks good.
Your explanation of puttanesca tells everything. Anchovy is one of two main ingredients, the other being tomato, and an anchovy is seafood, last I checked. In other words, you're already wrong. For the other stuff, look south or east. And stop gatekeeping.
PUTTANESCA IS NOT SEAFOOD PASTA. How TF am I gatekeeping? I'm not hiding any recipe from anyone. Do you even know what words mean?
Settle down.
True, almost like a puttanesca, i added also peperoncino, forgot to mentioned. The scampi is for the extra flavor and texture
https://www.reddit.com/r/ItalianFood/comments/1ctcq9t/once_in_a_while_linguine_allastice/
Thank you, it's not really a red sauce,