Tag Archives: pasta

Spaghetti and Clams

This is a quick and easy recipe that delivers major flavor. Easily one of my favorite recipes. Definitley worth the trip to fish market !

This is a quick and easy recipe that delivers major flavor. Easily one of my favorite recipes. Definitley worth the trip to fish market !

1/4 cup olive oil

4 cloves garlic- chopped

1teaspoon red pepper flakes

20 fresh clams-shells scrubbed clean

1 can clams

1/2 cup fresh parsley-chopped

1/2 teaspoon Sea Salt

1/2 teaspoon Pepper

1 bottle Clam Juice

1/2 cup White Wine

3/4 lb. spaghetti

2 tablespoons butter

 

parmesan cheese(optional but don’t tell anyone !)

 

Heat olive oil to medium heat in a large frying pan.

Saute garlic and red pepper flakes and stir constantly for one minute.Lifting pan off heat and swirling until garlic cooks but does not brown.

Drain canned clams – reserve liquid in a seperate cup.

Add liquid from clams to garlic mixture.

Reduce until 1/2 liquid has evaporated.

Add wine and clam juice.

Add canned clams and fresh clams and stir.

Cover and cook until clams open.

Boil pasta until al dente.

Drain-Reserve some pasta water and set aside.

Return drained pasta to pot.

Add a knob of butter and clam sauce and toss.

Season with salt and pepper to taste.

Sprinkle with fresh parsley.

Cook on low heat for 1 minute.

If a little dry-add a little reserved pasta water to loosen it up.

Serve hot !!

 

*If you are dining with any foodies you may want to skip this step but feel free to sprinkle with grated parmesan when they aren’t looking .

 Remember this?  

Caeser Salad

Goes great with Spaghetti and Clams!


Pasta Salad

A classic with a twist- The fresh lemony taste makes all the difference.

½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water

½ cup-Mayo

½ cup-Sour Cream

1 tablespoon- Truffle Oil

2 stalks-Celery-chopped

1 small Tomato-peeled, seeded and chopped

Juice of ¼ Lemon

1 Lemon –zest

Sea Salt

Fresh Cracked Black Pepper

In a large bowl combine mayo, sour cream, and truffle oil – whisk well.

Stir in celery, tomato, and lemon juice, salt, and pepper.

Add Pasta and toss. Add lemon zest to taste.

Refrigerate until ready to serve.


St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.

Serve