Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
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- Опубліковано 20 вер 2024
- If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
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INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8-10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8-10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
I really like how the presenters from ba are putting their personalities into the videos now. Makes them much more enjoyable
vjneglur yup
The absence of background music does a lot
I think all of us know what we are comparing BA to...
@@daminiloveforselena The office?
So does it matter if it’s red onions ??
White shirt on tomato sauce day, no problem. 👍
Tosh T sponsored by Tide
Boy likes to play with fire
or Black shirt, the sauce will still be there.
People commenting about Brad in Andy's video? Really? Right in front of my salad?
Adriano Muro 😂😂😂😂
Lmao
I’m dead 🤣🤣😂😭
LOL
happy Netflix day vita baby mama
I don't even like seafood. I'm just here for Andy.
Andy is so handsome it's painful.
Isn't he?!?!? I came down to the comment section because I had to find out if anyone else would make mention of his good looks. Looks like my observation is validated :)
I am here for brad i n t h e b a c k
I laugh out loud like crazy inside d shop bcoz of dis comment.. but i deffinitely agree... 😂😎
SAME LMAO
This sauce is perfect. I've never made my own marinara before, so this was my first time. My only adjustment was using chicken broth to deglaze my pan because I had no wine. It was delicious! Finishing the noodles in the sauce with butter, really does give this a restaurant quality. I had leftovers of it today, and it was even better!
I've never seen anyone do that with a red sauce, but I'll be trying it soon!
0:32 Andy: We're, uh, gonna take a look at our mussels.
Me: *please take off your shirt please take off your shirt please take off your shirt*
I'm wheezing! LMAO He is a full course meal 😂
@@ereristark425 Is that drool on your chin? bwhahaha
Huge crush on him oh my goodness.
but you a guy how
some people are gay rom
Adam Sebaa lol.
True. He is so cute. And he cooks.
I NEED HIM IN MY LIFE.. WHEN HE BROKE THE BREAD.. I WAS DUN.
I know everyone loves Brad, but Andy just has so much charm and enthusiasm...! It's such a pleasure watching him cook!
Who said one can't love all of them the same time?
Both Andy and Chris
Damn he’s super cute!
gay*
both*
He knows.
Total fanboy
kunyit
but.... LOOK AT ANDY 😍
What about him?
why do I love the sound of mussels clanking so much
Me too! 😊
Andy is so adorable!
Looks soooo tasty! Way to be! More of Andy!
I used to get a very similar dish with wide noodles at my wife's favorite Italian spot when my now-wife and I first moved in together. My method was eating the shrimp and pasta until I was sorta full, then picking out the little gems of mollusk meat to eat as little treasures, making a pile of shells on a small plate, and enjoying the leftovers the next day. The mussels taste 10x better after a night in the fridge stewed in sauce. The sea brine and tomato acidity are fantastic together. If a canned version of smoked mussels with tomato sauce existed in my area of the world, like smoked sardines, I would buy so much of that.
I love crab, crayfish and lobster for the same reason. You can enjoy a very long dinner with sea bugs because it takes some work to extract all the good bits from within the exoskeleton. Most people throw away the tiny claws on crayfish, but that is the sweetest little bit of meat on the table. Dig for a couple of those morsels with (sanitized) pliers and a toothpick and let your stomach digest. Those tiny chunks of meat taste so good. I've sat for well over four hours at a Labor Day crawfish boil extracting all the goodies of the bugs while my friends and I got drunk on 2 for 1 Abita pitchers.
So delicious!
The pasta looks good too.
Heeeeeyyyyyyyyyy
The Andy & Brad show! Two Bros,broing out in the kitchen🍝🌶
please can that be a thing?
♫five feet apart 'cause they're not gay ♫
MrEscuchimi andy is gay
Yeah lol,pretty sure Andy is though
Matt Ice hes sweet though!
Andy's such a precious bean. He's always really enthusiastic (I'm not saying that no one else isn't) about his dishes, and it's really nice to see from him!
Yes!! Andy's videos are my favourite!
I am in love with Andy! Grrr and the white shirt!
That scissor trick is gonna shave off so much time deveining the shrimp for me.
Firefox is red, Explorer is blue. Google+ sucks and Chrome does too. It’s not gonna CUT out time used?
Firefox is red, Explorer is blue. Google+ sucks and Chrome does too. TOOTHPICK TRICK IS MUCH EASIER
Firefox is red, Explorer is blue. Google+ sucks and Chrome does too. - what are you talking about. That’s one of the slowest ways
that's the only good thing to get from this video trust me.
IF YOU CAN'T PEEL SHRIMP LIKE HIM.
What personality came first? The Andy or the Pasta?
Andy.
The Andy.
Allen Boguslavsky Andy 😂
I really like how relaxed and authentic each of the cooks are. Good job. Also, happy holidays to all of you at Bon Appétit.
sloppy is the word i found for it
He's so adorable....give him his own show thanks 😍
Andy never shared.
Andy's talent is cooking great food while teasing the audience at the same time.
I love this guy! Such great style and personality. Always makes me smile or chuckle.
ugh i love andy!! we need more andy content pls!!
I just make this and it’s amazing.
Tips:
1) Dividing the ingredients by 3 gives the perfect portion for dinner for two.
2) We skipped butter and it tasted fine.
3) Adding a little chicken stock cube or anchovies when making the sauce gives it more umami (to our liking)
did you use red pepper flakes and canned tomatoes? will it taste weird if I use paprika and fresh tomatoes instead?
I made this dish and it was mind-blowing delish. I added manila clams, and squid. Also, I used RAO's marinara sauce and i added more than 28 oz because I just love tomato sauce. The white wine reduction added a depth of flavor. So good and highly recommended. This is pasta good for a crowd.
I love seeing all of the Joule's in the background!
Definitely going to try this one. More of Andy pleassssssse.
Imma try this! THANK YOU!!!
He looks so soft and sweet and nice and warm
5:25 cute!!! Those mussels are looking great!! 😍😍😍
This dish looks amazing. I'm cooking this tonight. Thank you for sharing.
I made this yesterday, modified it a tiny bit, added a pinch of sugar and oregano because I have too much of it in my garden. OMGosh.... this dish was a huge hit! We're having leftovers for lunch today. TY for the recipe!!
My favourite seafood pasta!
Made this last night for a dinner party. It was a huge hit! I'll be making it again for sure.
Absolutely delicious! I need this in my life right now.
Infinite Athletics talking about Andy?
No, Andy, seafood spaghetti is about seafood, not tomato sauce. Here in Italy it's often made without ANY tomato. When it's used, there's very little of it, preferably fresh cherry tomatoes so that that the frutti di mare can shine out.
He’s handsome 😻
Haha I love how brad is in the background munching out lol great vid
Yeeeah!!! Love Andy's recipes
i impressed how white wine infuse all seafood flavours
why can't I meet a guy like Andy?? he cooks, he's got personality, & he's cute.
add scallops, white fish chunks, lobster tail and you have chopino (sp?) ....a little bit of red pepper flakes in the tomato sauce....olive oil at service
...had this MANY times in Ptown
B R A D I N T H E B A C K
Yes, bring Brad back
Brad!!!!!!
You are everywhere 😂
I couldn't stop looking at him eating or doing anything he's the star
Brad is really the best guy in the bunch.
Andy has far and away the best videos.
His personality makes this video 10x better
Brad in the background of a Andy video? I love them both. so yes please😛
I made it for my dad- a seafood & Italian cuisine lover. Approved 👍 Add more spice if your spice tolerance is higher.
I saw this video yesterday and couldn't stop thinking about it! I just made it for family dinner. It was super easy and really tasty. Thanks for the recipe!
Hungry for the food and thirsty for Andy :) yummy
Great recipe! Tried it twice already and it was a big hit. Thank you
Still watching this on 2020. Not about recipes but the man itself. Lol. 😌🍽
5:28... If Andy looked at me like that while cooking, I'd melt.
Thank you, I made this recipe and it tasted like my local restaurant, no more spending 30$ for a tiny plate.
I believe among all those recipes, this is the most appealing one and easy not confusing and look delish! good job chef!
Omg Andy is so adorable!
Andy is so much fun :)
The water needs to taste like the ocean
Can I just boil my pasta in seawater?
Another alternative you can use instead of dry white wine? My family and I don’t drink alcohol.. also this dish looks amazing! Andy’s personality is great, it makes the video more fun to watch!
I want to eat EVERYTHING ANDY MAKES. UGH
Andy is my spirit animal!
Man, that's one freakishly small wooden spoon
where’s chef John?
I didn’t even pick that up at first, but now I can’t stop staring at it.
Size queen
I know where you come from
I bet his wooden spoon is bigger 🙃
I don't know about mussels, but I'll have some of those muscles any day ;)
This man is hotter than the stove
This is great. Slow paced, thorough, and looks heckin delish. I'm making this SOON
Amazing taste of seafood pasta, i come back again and again to your recipe tnx Addy
My mom's been making making this for years 😂
I thought it was just her being weird, adding seafood in spaghetti.
Apparently not
Oh MAAAAAAN, I'm in love....
pls he scared me when he was chopping the parsley and YELLED LMFAO
I just found this channel randomly looking for pasta recipes and now I can’t stop watching! Lol. Great content
Love the sound effects he makes
i love andy's mad herb skillz. we want more andy please! also, show andy dancing polka again
yum will be making this tonight
Andy's cooking? I was too focused on his gorgeosity.
When he pretended to cut himself when chopping the parsley...oh Andy, you're so funny. ;D
I've made this pasta a couple times now and I keep coming back to it, its so so delicious.
I made it this weekend and it was DELICIOUS !!!! Thank you so much 💙
Andy is such a cheeky boy.
Andy is every bit as delicious as the food he makes.
If he was gravy, I'd sop him up with a biscuit.
Two of my most favourite dishes
ANDY MY BABY
Andy = goals
I made this recipe yesterday and it was sooo good!!😍 Thank you!
god andy is so hot, when he makes the kinfe cutting fakeout and then gives the camera that look i just melt
I LOVE mussels and shrimp this looks so good. Someone make this for me please.
What's brad up to with that huge pot.
s e c r e t s
That blue pot, what brand is it?
Made this just now, was a huge success. Thanks bon appetit and thanks Andy.
The best recipe to seafood pasta for me, tnx😊 I use it a lot
looks like just enough pasta for me, myself and i
"cuz they dead" lol love andy's videos
Shrimp shells. He had a bunch of shells and could easily have made a very quick seafood broth. It would have really boosted the flavor.
I don't even eat seafood, but I just had to watch this cutie cook!
Lots of love for this recipe, even more love for Andy
tails on shrimp make for difficult eating when they’re in a pasta
What a great recipe …! Thanks my family loves it..!
Glad someone else understands sound affects/faces are the most important part of cooking
3:47 THAT'S EFFIN WILD, ANDY!