Spaghetti and meatballs have long been a family favorite, but if you’d like to try a new twist to that great old standby, this Seafood Spaghetti could be just what you’re looking for. Of course, hot rolls always go great with a pasta dish, and these Cloverleaf Rolls are easy to make and tasty.
Add a side salad and a glass of lemonade and you’re set for a great meal. Enjoy!
SEAFOOD SPAGHETTI
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 ounces spaghetti
2 1/2 cups tomato sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sugar
Salt and pepper to taste
2 cups peeled, cooked shrimp, (save 4 whole shrimp for garnish)
1 (6-ounce) can cooked clams (drain all liquid from can and rinse clam meat)
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan, divided, plus more for garnish
Heat the oil in a saucepan and fry the onion and garlic for 6-7 minutes or until softened. Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10-12 minutes or according to the instructions on the package, until al dente.
Stir the tomato sauce, tomato paste, oregano, bay leaf and sugar into the onions and season to taste with salt and pepper. Bring to a boil and then simmer for 2-3 minutes.
Add the seafood, lemon juice, 2 tablespoons of the parsley and 2 tablespoons Parmesan cheese. Stir well, then cover and cook for 6-7 minutes more. Remove bay leaf.
Drain the spaghetti and add the butter to the pan. Return the drained spaghetti to the pan and toss in the butter with 4 tablespoons of grated Parmesan.
Divide the spaghetti among four warmed plates and top with seafood sauce. Sprinkle with additional Parmesan and top each serving with one whole shrimp. Serve immediately. Serves 4.
CLOVERLEAF ROLLS
1 1/4 cups milk
2 tablespoons sugar
4 tablespoons butter at room temperature, plus extra butter melted, to glaze
2 teaspoons active dry yeast
1 egg
2 teaspoons salt
4-5 cups all-purpose flour
Heat the milk to lukewarm and then pour into a large bowl and stir in the sugar, butter and yeast. Let stand for 15 minutes.
Stir in the egg and salt. Gradually stir in 4 1/2 cups of flour. Add just enough extra to obtain a rough dough. Knead until smooth. Place in greased bowl. Cover and let stand in a warm place until doubled in size, about 1 1/2 hours.
Grease two 12-cup muffin trays. Punch down the dough and make 72 equal-size balls. Place three balls, in one layer, in each muffin cup. Cover loosely and let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 400 degrees. Brush rolls with melted butter. Bake until lightly browned, about 20 minutes. Serve warm. Makes 24.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
