Tag Archives: pasta

Linguine with White Clam Sauce, Anne Burrell

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Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of well salted water to a boil over medium heat.

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.

Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.

Florentine Lasagna by Terry

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1122-Lasagna-Florentine
1 pound spinach — fresh
1 pound mushroom — fresh sliced
1 cup onion — chopped
2 tablespoons olive oil
1 cup bechamel sauce
nutmeg — fresh
15 ounces ricotta cheese
1 cup Parmesan cheese — freshly grated
1 egg
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil — dried
1 tablespoon oregano — dried
1 package lasagna noodles — fresh
3 cups mozzarella cheese — fresh
1 can tomato sauce — small size

Blanch the spinach, drain pressing out excess moisture and set aside.
Saute the sliced mushrooms until they release their moisture and it cooks
off. Add the onions and saute until they are transparent. Add the garlic.
Add a little more oil if needed, a couple of tablespoons of flour and cook
for a few minutes. Add milk to make your bechamel. Make sure it’s rather
thick. Taste and add a generous grating of fresh nutmeg. Set aside until
cool.

Cook the lasagne noodles until just slightly underdone. Drain.
Mix ricotta, 1/2 of the Parmesan, egg, salt, pepper, basil, and oregano.(Rub
the basil and oregano between your hands as you add it to release the
natural oils).

Add the cooled spinach mixture to the ricotta mixture and combine gently.

Oil the bottom of your baking pan with a little olive oil. Start your layers
with the noodles then the ricotta-spinach mixture and so forth until you
have about 4 layers.ending with a noodle layer Top with the remaining
Parmesan cheese. Add the mozzarella cheese. I used the marinated fresh
mozzarella which has a wonderful basil flavor. I get it at the deli counter
at my supermarket. They are the small balls about the size of a large
marble. I slice them up and arrange on top of the lasagne. Add one small can
of tomato sauce. Cover tightly with foil and bake at 350F for 1 hour.

Remove from the oven after 1 hour and let it rest for 30 minutes before
cutting.
You can assemble this a day ahead if you like. It’s always wonderful
reheated.

The important thing with this recipe is to use all fresh ingredients. If you
can’t buy the fresh lasagna noodles you can use the dry but It would not be
as tasty. Serves 6

Pasta with broccoli and sun-dried tomatoes

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2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated

In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.

Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.

Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.

Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.

Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.

Spaghetti All’Amatriciana — Campagnolo Restaurant from Phyllis Keating

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SAUCE
2 19oz cans San Marzano tomatoes ( I had 28oz tins)
1 medium carrot, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 small Spanish onion
4 cups water
1/2 cup olive oil
2 tbsp.kosher salt

PASTA
1tsp olive oil
5 oz guanciale, cut into lardons (I used pancetta)
2 garlic cloves, sliced
1 tsp. chili flakes
13/4 fresh spaghetti or linguine
1-2 tbsp olive oil
2 tbsp. flat-leaf parsley, chopped
1 3/4 cups pecorino, grated

Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.

Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.

Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.

Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)

notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!

I made it for dinner last night and it was delicious.  Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour!  I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!

Nick and Toni’s Penne Alla Vecchia Bettola

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1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
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Pasta with Sun-Dried Tomatoes — Ina

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  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Pasta, Pesto, and Peas — Ina

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  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups pesto (packaged or see recipe below)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pignoli (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignoli (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Linguine with Shrimp Scampi — Ina

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  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Creamy Lemon Pasta With Spinach And Peas

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1 cup frozen peas
¾ cup cream
½ teaspoon red pepper flakes — I used less maybe 1/4 tsp.
2 garlic cloves — peeled and smashed
4 cup baby spinach — stems removed
1 ½ teaspoon grated lemon zest
3 teaspoon lemon juice
1 lbs dried pasta — such as farfalle or casarecce, cooked
Freshly grated Parmesan

Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice, season with salt to taste. Toss with cooked pasta. Serve with freshly grated Parmesan

Easy and very tasty!!

Crunchy Noodle Salad – Ina Garten

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Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 tsp red pepper flakes
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.