Traditional Marinara Sauces

$6.99

Our homemade Marinara truly brings out the flavor of the main ingredient, our imported Italian San Marzano plum tomatoes! ALL NATURAL, KOSHER

In Stock

Description

Heat a large sauce pan and fill a large pot with lightly salted water. Add the olive oil to the sauce pan and put on a medium flame. Put the onions and sauté till they are translucent. Add the clam juice and the Marinara auce to the sauce pan as well as all the seafood and put it on a low flame and cover and bring to a boil. Please check after 5 minutes, when the clams open the dish is done. Put the linguine into the large pot and cook till
al dente then drain…reserve a ½ cup of the pasta water. Transfer all the ingredients from the sauté pan to the pot and add the linguine with a ¼ cup of the hot pasta water.

Recipe

Nanina’s Marinara Sauces

marara
Chef Vincenzo’s Linguini Pescadoro
Yield:  4 people
Ingredients:

Nanina’s Marinara Sauce 1 Jar 1 Jar
New Zealand Mussels 8 medium 8 medium
Calamari tubes clean 6 oz. 6 oz.
Bay Scallops 3 oz 3 oz
16/20 shrimp clean 8 pieces 8 pieces
Little Neck Clams (cleaned) 8 pieces 8 pieces
Spanish onions (small dice) 1 oz. 1 oz.
Fresh Sweet Basil (small dice) 1/2 oz. 1/2 oz.
Olive Oil 1 oz 1 oz
Clam Juice or chicken stock 1.5 oz
(low sodium) Salt and pepper to taste		 1.5 oz
Linguini 1 lb. 1 lb.

Directions:

Heat a large sauce pan and fill a large pot with lightly salted water. Add the olive oil to the sauce pan and put on a medium flame. Put the onions and sauté till they are translucent. Add the clam juice and the Marinara auce to the sauce pan as well as all the seafood and put it on a low flame and cover and bring to a boil. Please check after 5 minutes, when the clams open the dish is done. Put the linguine into the large pot and cook till
al dente then drain…reserve a ½ cup of the pasta water. Transfer all the ingredients from the sauté pan to the pot and add the linguine with a ¼ cup of the hot pasta water.

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