Archive for category Pasta

White Clam Sauce

Linguine with White Clam SauceThere’s nothing like a good white clam sauce to go with your linguine (or any other kind of pasta you might choose. My favorite food store actually carries shucked fresh clams, so I generally buy  a tub of these for this recipe. However, if yours doesn’t, you can buy baby clams in a can. They work just fine. However, that’s not quite enough for me. I also buy a couple of cans of chopped clams as well. The more the merrier.

This recipe is for 1 lb. of pasta. It calls for a cup of clam juice or chicken stock. The clam juice will make the sauce stronger, while the chicken stock will make it a bit more mellow and buttery flavored. The choice is yours, or you can even use half and half if you’d like.

Ingredients

1 can (or tub) of whole baby clams

2 cans of chopped clams

1/4 cup extra virgin olive oil

6 garlic cloves, minced

1 tsp. red pepper flakes

1.5 tsp. dried thyme

1 cup clam juice (or chicken stock)

1 cup dry white wine

1 lemon, zested

1/4 cup chopped fresh chives

Coarse ground black pepper and coarse salt

Italian bread (for mopping up extra sauce; optional)

Shaved Parmesan cheese (for serving)

1 lb. pasta, slightly undercooked

Directions

In a large, deep skillet add the olive oil and garlic. Cook for a couple of minutes until the oil becomes fragrant and the garlic begins to brown. Add the thyme and white wine. Cook for a few minutes until the concoction is slightly reduced. Add the clam juice or chicken stock (or a combination of the two). Allow it to simmer for a minute.

Stir in your clams and your lemon zest. Drain your pasta and add it to the skillet. Toss with the sauce for 2-3 minutes until it becomes al denté. Add the chives, pepper and salt to taste. Toss it a couple of times and you’re good to go!

It goes without saying that you should top this with some shaved Parmesan cheese!

 

 

 

 

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Summer Veggie Pasta Sauce

raw-zucchiniI spent my childhood eating traditional tomato-based pasta sauce. When I finally moved out of my family home and started to enjoy cooking, I decided I wanted to explore a bigger variety of sauces for my pasta. This sauce is especially nice in the summer, using zucchini, pancetta, and peas. Combine these delicious vegetables with butter, dry white wine and parmesan cheese, and it’s a real feast.

 

Ingredients

1 lb. cooked pasta

4 garlic cloves, chopped

4 oz. pancetta

1 cup zucchini, chopped

1 cup frozen sweet peas, thawed

1/4 cup + 1 tbsp. olive oil

5 tbsp. unsalted butter

1 tsp. crushed red pepper

1 tbsp. dried thyme

1 tsp. dried basil

Salt & pepper to taste

1/2 cup dry white wine (Chardonnay or Pinot Grigio)

Juice of one lemon

1/2 cup Parmesan cheese plus more for serving (I like to use the grated in the sauce and the shaved for serving)

Directions

The first order of business is to bring a large pan of salted water to the boil. Add the pasta, cook until al denté (most of the time this runs from 7-10 minutes after the rolling boil has started). Then drain and set aside. While this process is going on, you can work on your sauce.

Add the chopped pancetta to a large sauté pan and cook over medium heat for about 5-7 minutes. Then add the chopped zucchini, and cook for about 10 minutes, stirring frequently until it begins to soften. Add the thawed peas at the very end of this process and sauté for about 3 additional minutes. Remove from the heat and set aside.

In the same pan, heat the 1/4 cup olive oil over medium heat. Add the garlic and crushed red pepper, and sauté for 1-2 minutes until it turns golden and becomes fragrant. Then add the white wine, lemon juice, butter, thyme and basil. Cook for another two minutes or until the butter is completely melted.

Return the vegetables to the pan with the sauce and sauté for an additional minute or two. Then, add the pasta and toss with the Parmesan cheese to heat through.

This is a good time to give it a taste test for saltiness (the pancetta is salted and the cheese will also add a bit of saltiness to the dish). Add salt and pepper to taste.

You are ready to enjoy!

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Spaghetti Frittata

spaghetti frittataI grew up in a real Italian household. We never threw any food away. Leftovers were a big thing in my house, and my grandmother was a big believer that pasta (which we called macaroni) was better the second time around. To this day, Spaghetti Frittata is one of my favorite dishes. There’s nothing you can’t do with this to make it taste amazing.

Have some leftover spaghetti in your refrigerator? Do not throw it out. This is one of those recipes where you’re going to “wing it” because I’m making some assumptions and you’re going to have to “think outside the recipe.” There’s no other way to do it. This is not one of those dishes where you cook spaghetti fresh, and then make the frittata. It’s definitely made from leftovers.

So, for the sake of argument, we’re going to assume you have about a half pound of spaghetti with sauce left over in your refrigerator. We’ll go from there.

Ingredients

About 1/2 lb leftover spaghetti with sauce (okay, we also called this “gravy,” not sauce)

5 eggs

1/4 cup milk

1/2 cup finely grated Parmesan cheese

3/4 cup chopped Pancetta

12 oz baby spinach

1 tbsp Tuscan seasoning (I use McCormick’s)

1 tsp sea salt

1 tbsp freshly-ground black pepper

olive oil (for rubbing on the skillet)

Directions

Cook the Pancetta in a small skillet until just browned. Whisk together the eggs, milk and Parmesan cheese.

Place everything in a large bowl and mix well. It is important that the spaghetti is thoroughly coated with the egg mixture.

Rub a large oven-proof, non-stick skillet with olive oil and heat on medium-high. Pour the mixture into the skillet, cover and cook for about 20 minutes. While this is going on, preheat the oven to 425 degrees.

After 20 minutes, transfer the skillet to the oven and cook for an additional 15-20 minutes. This will ensure that the top of the frittata cooks.

Remove from the oven and allow it to sit on the stove, covered, for about 5 minutes.

Cut like a pizza and serve with a simple arugula salad.

 

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Orechiette with Peas, Garlic and Pancetta

Orechiette with Pancetta and PeasOrechiette (or pig’s ears) is undoubtedly the best pasta on the planet. They look like little space ships, for one. More importantly, they are like little “cups” that manage to hold whatever you’re combining it with. This means you miss none of the flavor of the dish.

Now, a word about Pancetta. It’s basically Italian bacon. What makes it different is that it is minus that smoky flavor, which is just perfect for several dishes, including this one. You can buy it several different ways. You can buy it as a big roll. You can have it sliced at the deli of your local grocery store, which is great when you want to put it on burgers. You can even buy it chopped, which is what I do for this particular dish.

This pasta dish is remarkably simple and comes together pretty quickly.

Ingredients

1 lb Orechiette pasta

1 cup chopped Pancetta

1.5 cups frozen peas, defrosted and heated

6 tbsp olive oil

5 cloves garlic, roughly chopped

Parmesan Reggiano (for serving)

1 tbsp coarse ground black pepper

Red pepper flakes (for serving)

Directions 

Bring a large pan of salted water to a rolling boil. Add the Orechiette and cook for about 12-15 minutes or until al dente. You should check after 12 minutes.

While your pasta is cooking, add the Pancetta to a skillet and cook until just a bit crispy. You don’t need any oil for this. Remove and set aside. While this is going on, defrost and heat your peas in a microwave. Set the peas aside.

Add 6 tbsp oil to the pan you cooked the Pancetta in. Add the garlic and cook for about 5 minutes until the oil is infused. Allow the garlic to cook, but do not allow the garlic to burn. Then add the Pancetta and peas to the pan with the garlic and cook for about 2 minutes. Add the black pepper and give it a stir.

Drain the Orechiette and return it to the cooking pan. Add the Pancetta, garlic, peas and oil from the pan and toss until mixed. Pour into a serving plate and top with grated Parmesan. Make sure you serve the pasta with additional Parmesan and red pepper flakes on the side.

Now, all you need is a nice glass of red wine…

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Baked Rigatoni with Fresh Tomatoes, Herbs, and Parmesan

RigatoniWhen I was a kid we called this “pizza macaroni.” My sisters and I still call it that. For this dish, you’ll need a lasagna pan because it’s “layered” like lasagna. This pasta dish is great as a leftover. Like most pasta dishes, it’s better the second time around!

You will note that I call for both olive oil and Parmesan in unspecified quantities. You’re going to have to “wing it” here! Don’t be nervous, you’ll see how easy this is once you get to the directions for this simple yet wonderful dish.

You can also use Ziti for this dish, but I prefer Rigatoni.

Ingredients

1.5 lbs Rigatoni

6-8 vine-ripened tomatoes, cut in thin slices

1 cup fresh basil, trimmed and cut in long strips

3/4 cup chopped fresh oregano (or spicy oregano, which is what I use)

Olive oil

Salt and pepper to taste

Shredded and grated Parmesan cheese

Directions

Bring salted water to boil in a very large pan. Once the water has reached a rolling boil, throw in the rigatoni. Cook the pasta, stirring frequently, until it’s just partially cooked (that would be less than al denté). Drain the pasta and rinse in cold water.

Drizzle olive oil in the bottom of the lazagna pan, and put down your first layer of rigatoni. Don’t lay it down too thick. Just make sure the surface is covered. Add a layer of tomatoes, sprinkle on basil, oregano and grated Parmesan, then drizzle again with olive oil.  Repeat this process until all the ingredients are used. This should give you about 3 layers. On the top layer, you’ll also add some shredded Parmesan.

Cover with aluminum foil and bake in a preheated 350-degree for about an hour.

Serve with additional Parmesan as well as crushed red pepper.

 

 

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