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Posts Tagged ‘pasta’

If there’s one dish I can eat over and over and over for a week straight, it’s got to be a pasta dish. It all started back in the day when I first tasted Carbonara from our next door neighbor. Then I began cooking my own simplified version using Campbell’s mushroom soup and milk and some other ingredients not even related to the original dish! If there’s one thing I learned from this, it’s this– a pasta dish can be made from anything! Don’t get me wrong, I love discovering recipes from cookbooks and all, but when all you have is what’s in your ref, you need to improvise and feed the hungry hubby. This dish from leftovers, as usual, was a very satisfying lunch and something I’d cook over and over again.

Serves 3-4

Ingredients:

2 tablespoons butter

4 cloves garlic, sliced

1/2 onion, chopped

1/2 cup chopped bacon

1/2 cup canned corn

1/4 cup frozen peas

1 cup all purpose cream

a handful of fresh basil leaves (from my basil plant!)

1/4 teaspoon dried oregano

salt, to taste

pepper, to taste

* Lawry’s Seasoned Salt does wonders to my pasta dishes by the way

Fettuccine noodles, cooked al dente

Procedure:

Sauté garlic and onion in butter. Add your bacon and let it cook until most of the fat has melted and parts are getting crisp and crunchy. Add corn and peas and cook for 2 more minutes. Pour in all-purpose cream and and mix in herbs. Add and mix in cooked fettuccine noodles. Season with salt and pepper.

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My friend Karen from LA loves to eat and sent me this easy yummy pasta recipe. Bon Appetit!

Linguine with white clam sauce:

2lbs (or more) of fresh manila clams
a bottle of Moscato D’Asti (or any other white wine you love to drink)
1lb linguine or linguine fini
crushed garlic about two cloves
dash of red pepper flakes
shaved parmigiana
olive oil
bunch fresh italian flat leaf parsley

Cook pasta al dente or per instruction on the box or to your liking. I usually cook it just under al dente because I add it onto the sauce and let it sit there for at least minute. Drain pasta.

Chop the parsley and set aside a handful for garnish

Saute garlic in olive oil in a deep saucepan (deep enough to accommodate all your clams and pasta later). No real measurement with the oil but the garlic can be floating in the oil since the oil will serve as part of your sauce depending on how dry or how soupy you want your pasta to be

Dump the clams into the pan and empty half of the bottle of wine. Cover and let simmer until all the clams have opened up.

After a while the clams should have opened up. If not, take out any clams that haven’t. Then add the chopped parsley and a dash of red pepper flakes for that extra zing.

Dump your pasta in the sauce and let it sit there for a while (to allow it to cook a bit more or just so the sauce will blend with the pasta).

Before I serve it I usually take out most of the shells but leave a few for garnish. Serve it in a nice platter (or shallow bowl) and garnish with the left over parsley and shaved cheese.

Enjoy the meal with the rest of the wine.

As you know, you have to use wine that you love to drink. One that isn’t too dry works best. Moscato is sweet so you may have to adjust the wine and other ingredients to your liking. I get my clams and herbs from the local farmers market for the freshest ingredients. I’m not sure where I got the recipe from but I can remember I had my first linguine with white clam sauce from a trip to Italy in ’03. I’ve been cooking this recipe since then with slight variations along the way usually having to do with the right wine.

I hope you enjoy this recipe and please let me know how it turns out.

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