Mario Batali’s Linguine w/ Manila Clams, Pancetta and Hot Chiles December 26, 2008

4 tbsp extra virgin olive oil

1/2 medium red onion, minced

1/4 lbs pancetta, cut into 1/8 inch dice

4 cloves garlic, thinly sliced

1 tsp. crushed red chiles

2 lbs Manila clams, scrubbed & rinsed

1 c. dry white wine

4 tbsp. unsalted butter

1 lb linguine

1/4 c.  Italian parsley, finely chopped

Bring 6 quarts water to boil; add 2 tbsp. salt. In a large pan, heat oil until just smoking, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent in about 10 mins. Add hot chiles, clams, white wine and butter, bring to boil. Cook until all clams have opened, then set aside.

Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like.

Add chopped parsley.

* I got this recipe from  Serious Eats Food Blog I love clams but you can also substitute it with mussels.

One way to check if the clams/mussels is fresh is if it’s partially open and you try to close it, if it does then it’s fresh if not just disregard it. enJOY!

Source: Serious Eats

Tuna Macaroni Salad March 6, 2008

Ingredients:

1 can Tuna in water, drained

3 cups elbow macaroni

2 cups Hellman’s Olive Oil Mayonnaise

1 cup carrots, minced

1 cup green pepper, minced

1 cup pineapple tidbits

1 cup Monterrey cheese, cubed

1/2 cup onion, minced

1/4 tsp. pepper

Cook the macaroni as directed in the package. Let it cool and set aside. Mix all ingredients then chill.

*You can add more mayonnaise if desired and add salt if you want it to be a little bit salty. You can also substitute tuna w/chicken. enJOY!

Fettucine with Wild Mushrooms November 6, 2007

Ingredients

2 Tbsps. extra virgin olive oil

1/2 cup thinly sliced onions

4 large garlic cloves, minced

4 cups thinly sliced shitake, oyster mushrooms & crimini

1 tsp. fresh or dried oregano

1/8 tsp. fresh or dried rosemary

1 tsp. sea salt or kosher salt

1/8 tsp. ground black pepper

1/2 lb. whole wheat fettuccine pasta

1/8 tsp. fresh parsley, for garnish

Instructions
In a skillet, heat the oil over medium heat, add the onion and garlic and sauté until the onions are translucent, about 5 minutes. Add the mushrooms, oregano, rosemary, salt and pepper. Stir, cover and cook about 10 minutes, stirring briefly once or twice.

Meanwhile, in a large pot of salted boiling water, cook pasta al dente, according to package directions. Drain and turn into a large bowl. Spoon the mushroom mixture over the pasta and toss gently. Garnish with parsley and serve immediately.

*You can substitute parsley with green onions. If you like certain herbs don’t be afraid to experiment and make your own. It’s good w/steamed asparagus and a chilled Chilean wine.

Buying the mushrooms you can get the mix packages w/ different kinds of mushrooms in your local grocery stores.