For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on week 18's contest (of the second year, and the second book).
This week's showdown is for the best seafood pasta.
Check the finalists out below, and vote for your favorite here.
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Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables
Photo: Sarah Shatz
Amanda and Merrill's notes on Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables on Food52.com:
Rare is the dish that manages to be healthy and pure without throwing it in your face. This one succeeds. Melissav's flavors are clean and bright, but there's richness from the glazed fish and yogurt sauce to keep the dish from being spare -- and the textures run the gamut from tender to crisp. We love the addition of toasted sesame seeds (it was the first time we'd toasted black sesame, and we were delighted by the results), and the technique of tossing the edamame in with the rice noodles to cook. Use any leftover pickled veggies in banh mi, or as an accompaniment for cured meats. - A&M
View the Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables recipe here.
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Linguine with Sardines, Fennel and Tomato
Photo: Sarah Shatz
Amanda and Merrill's notes on Linguine with Sardines, Fennel and Tomato on Food52.com:
When we tasted lastnightsdinner's rich, sea-infused pasta, our first thought was: "It's amazing that you can make something that tastes this good using fish from a can!" This simple, pantry dinner (the only thing you may have to shop for is the fennel) packs a punch with just a few ingredients. Perfectly al dente strands of pasta are tossed lightly in a sauce of garlic, fennel, tomato, lemon and vermouth, studded with briny bits of sardine; the oil from the canned sardines enriches the sauce, and a shower of lemony toasted breadcrumbs brightens the dish. We found it challenging to caramelize the fennel without burning the garlic; if you'd like, you can add the garlic after you've sauteed the fennel. - A&M
View the Linguine with Sardines, Fennel and Tomato recipe here.