Pasta-Oodles of Noodles
- Light and Lemony Pasta With Clam
Sauce
- Samosa Filling
-
-
- Light and Lemony Pasta With
Clam Sauce
- I made this one for dinner for The Child and I this evening.
We
love it and it is quick and easy. Less than 30 minutes from start
to
finish. The recipe calls for 1/4 teaspoon of crushed red pepper,
but
I use 1/2 teaspoon. She can eat that, but she is used to fairly
spicy
food and did mention today that she'd prefer I used the 1/4 tsp.
When
I've made it only for myself, I use a full teaspoon. It makes
enough
to serve three, I would think. Four, if you add a salad and garlic
bread. The two of us had two helpings apiece and there is a small
bowl of it left over. You can also do this recipe with 12 oz
of bay
scallops instead of clams or even around 6 oz of each and it
is very
good, too.
- 2 tablespoons olive oil
1/4 cup chopped shallots
2 large cloves garlic, peeled and minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried basil, crushed
2 tablespoons red wine
1 can (14 1/2 oz) of diced tomatoes, undrained
Finely grated zest of one small lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 oz of egg noodles
1/2 cup of the pasta cooking water
2 cans ( 6 1/2 oz) of clams, drained and rinsed
2 tablespoons lemon juice
2 tablespoons of grated Parmesan or Romano cheese ( I grate my
own and
so always have a mixture of half of each in the fridge)
Extra grated cheese for garnish
- Start to bring a large pot of water to boil for the pasta.
In a large
non-stick skillet, heat the olive oil over medium heat. Add the
shallots and garlic and sauté for 2 minutes. Stir in the
basil and
crushed red pepper flakes and cook another minute. Add the tomatoes,
wine, lemon zest, salt and pepper. Cook, stirring often about
five
minutes.
- Add the pasta to the boiling water and cook, stirring often
for
five minutes.
- While the pasta is cooking, add the clams into the sauce
and cook
about 4 minutes, until clams are heated through.
Take out 1/2 cup of pasta water and reserve while you drain the
pasta. Put the pasta back into the hot pan and add the reserved
pasta
water. Stir in the lemon juice and grated cheese. Stir until
the
pasta is coated and the sauce is kind of creamy. Dump the whole
thing
in a pretty bowl, garnish with some extra cheese and a couple
of
sprigs of parsley and serve with more grated cheese for us cheese
lovers.
- Jae
-
- Samosa Filling (originally Imran Chaudhary,
modified by me)
- 2 T butter [1]!
4 cloves garlic, pressed #
2 ts finely chopped ginger
1/2 onion, grated
4 ts curry powder
1 ts salt
2 T lemon juice#
1 lb ground beef (or lamb)
1 c hot water
1 c frozen peas-
2 ts garam masala [2]
2 T fresh mint
Heat the butter in a saucepan and fry garlic, ginger and the
onion until onion is soft. Add curry powder, salt and lemon juice,
mix well. Add ground beef and fry over high heat, stirring constantly
until beef changes color. Turn heat down and add hot water and
peas. Cover pan and cook until meat is tender and water is absorbed.
Towards end of cooking, stir frequently to prevent meat from
sticking to base of pan. Sprinkle with garam masala and chopped
mint, remove from heat. Serve over couscous (Moroccan pasta,
very very easy) with steamed vegetables and tamarind chutney.
[1] Recipe orginally calls for ghee, which is clarified butter.
I never use it and they come out great.
[2] garam masala is a common Indian spice mixture which is available
in most grocery stores now Henry B. Messenger