Thursday, July 22, 2010
Wednesday, July 21, 2010
Thursday, July 15, 2010
Recipe adapted from Emeril Lagasse. BAM!
Serves 2-3 people
1/2 pound whole wheat spaghetti1/4 cup extra-virgin olive oil
1/8 cup thinly sliced garlic
1 teaspoons crushed red pepper (I used Japanese chili rings)
1/4 teaspoon salt
1 pinch of white pepper
1/4 cup sake (I used Junmai sake)
1 can of chopped clams
1/4 cup chopped fresh parsley leaves
1/4 cup chopped tomatoes
In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.
In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, salt and white pepper and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the sake and clams, cover, and cook, shaking occasionally, about 4 minutes. Remove from the heat and discard any clams that do not open.
Add the cooked pasta, chopped tomatoes, and parsley and toss well to combine and warm the pasta.
...AND for dessert, Three Twin Lemon Cookie Ice Cream!
Wednesday, July 14, 2010
Sunday, July 11, 2010
Recipe adapted from Martha Stewart's Spaghetti with Shrimp and Bacon
IngredientsCoarse salt and ground pepper
6 ounces whole wheat spaghetti
1 strip bacon, chopped
4 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
3 scallions, chopped
1 garlic cloves, minced
1 tablespoon fresh lemon juice
2 tablespoons parsley, chopped
1.In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/3 cup pasta water; drain pasta, and return to pot.
2.While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon (I used chopstix), transfer to a paper-towel-lined plate.
3.Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.
4.Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon and parsley.
*I might add 1 tablespoon of capers next time.