Friday, June 17, 2016

Seafood Marinara Pasta

2 1/2 tbsp virgin olive oil
3 medium garlic cloves, minced
1medium onion, chopped
1/2 cup white wine
1/4 tsp ground pepper 
12 mussels washed and cleaned
1 can baby clams, drained and save liquid
small calamari 2 to 3 (optional)
16 small to medium shrimps washed and cleaned
20 small scallops washed and cleaned
1 can of ground tomatoes  (28 ounces)
1 lb spaghetti 

 In large saucepan heat oil on medium heat, add garlic,onion,  cook for 4 minutes until light golden, add tomatoes sauce.
 Add wine, pepper and 1/3 cup clam juice bring to a mild boil. Lower heat to low and simmer 15 minutes, slowly add scallops, shrimp, calamari cook 4 minutes, add mussels cook until they opened. 

Pick out and discard mussels that do not open.

In a large pot bring  to boiling water, cook pasta about 7 minutes, until tender but firm. Once cooked put pasta in a deep bowl and pour Seafood Marinara over the pasta and serve hot with Italian bread, or garlic bread.   Enjoy!

Makes 4 servings

Italian Sausage and Vegetables

2 lb. Italian  sausage (mild and hot)
1 can (28 oz) tomatoes
1 large green bell pepper, sliced into thick strips
1 large red bell pepper, sliced into thick strips
4 large potatoes, sliced
6 large mushrooms, sliced
1 large onion, sliced
1 1/2 teaspoon garlic powder
1 1/2 teaspoon fresh basil
1 teaspoon oregano
1 teaspoon parsley

1  medium roasting pan

In medium  frying pan cook  Italian sausages in olive oil until browned, then add to roasting pan

Next cook in frying pan,  red  and green peppers in olive oil browned, then turn into roasting pan

Next cook in frying pan, add and cook the potatoes in canola oil until golden browned, turn into roasting pan

In fry pan,  cook the onions and mushrooms in olive oil until browned, add to roasting pan

Once all  ingredients from above  are all in the roasting pan,  mix well in all the spices let stand for about 10 minutes then bake in  oven for 15-20 minutes for 350 minutes.

Serves 4  (This can be poured over cooked rice or pasta)

Pasta with Peas and Prosciutto

3 tbsp unsalted butter
1 small onion, sliced thinly
3 medium clove garlic, minced
2 1/2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard2 cups of Prosciutto or cubed cooked ham
1 cup frozen peas

12 oz  bowties pasta

In large pan melt butter over low heat and cook onion,  until golden, about 5-7 minutes.
Add garlic and cook another 2 minutes, stir in flour and cook until a light golden another 1-2 minutes.

Whisk in chicken broth, cream and mustard until sauce lightly thickens. Slowly add ham and pea and cook for 2-4 minutes

Cook pasta  al dente then drain and return to pot, save about 1/4 cup of liquid from pasta water.

Add pasta water only if  sauce is too thick.

Serves 4-6 people.  I have not had this dish since my Mom made it last decades ago.  It was wonderful.  When made with the prosciutto the pasta takes on the flavor of the prosciutto.  Perfect with a glass of wine and Italian bread.

Italian Stuffed Tomatoes

8 round, large tomatoes
1/2 cup white rice or  rice

1 clove garlic
4 tablespoons virgin olive oil
3 tablespoons freshly grated Parmigiano
1/3 pepper
1/2 cup white wine
Fresh basil

Wash  tomatoes and cut around their caps, scoop out the pulp with a spoon over a bowl, do not puncture the tomatoes.
Save and mix the pulp and tomatoes juice.
Mix the remaining ingredients (except the wine) with the tomato pulp . 

Preheat your oven to 350 
Stuff the tomatoes filling each without pushing ingredients too hard add the tops of the tomatoes caps, then add a lightly oiled oven proof baking dish.
Pour wine over the tomatoes, bake  tomatoes until tender, about 50 minutes. 

 Served warm or cold with a pasta dish or a salad  Serves 6-8