posted by admin on lug 17

A decidedly mediterranean dish. The taste of the shrimps and of the sea unites to that of the pasta and of the earth kissed from the sun.

Time required: 20 minutes

Recommended wine: a light white (Asprinio d’Aversa or Biancolella d’Ischia), served chilled.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 12 large fresh shrimps, shelled and deveined
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• chopped fresh parsley to taste
• juice and the grated skin of a lemon
• salt
• pepper

Istruction

1. Cleaning up the shrimps shelled and deveined, dry them, and cut in two in the sense of the length.
2. Put the oil in a wide saucepan with the crushed garlic. You make fry to weak fire up to when the garlic not will be of blonde color.
3. You raise the garlic and replace it with the shrimps. Salty, you put the crushed red pepper, you make cook for ten minutes, turning over again this shrimps of so much in so much.
4. Meanwhile put spaghetti or linguine in an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
5. When they are well cooked drain them and pour them in the saucepan, put into the saucepan the juice and the grated skin of a lemon (make sure to avoid the bitter white pith), the chopped parsley and mix all.
6. Serve soon until hot.

posted by admin on lug 17

A dish out from the tradition for unite the pasta with the Pepperone, the Italian taste and the American one!!!

Time required: 20 minutes

Recommended wine: a light, tasty red (Aglianico del Vulture or Piedirosso), served at room temperature.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 2 ounces of butter
• 1/2 pound of pepperone
• 1/2 cup of cream
• 2 yolks of egg
• 4 tablespoons of grated parmesan cheese
• salt pepper

Istruction

1. In a pot make loosen the butter and add the pepperone cut to little strips. Lets to cook for 5 minutes to slow fire.
2. Put an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
3. When they are cooked “al dente” drain them and pour them in a bowl, mix with the cream flavored with the pepper, add the yolks, and the grated parmesan cheese.
4. Then you serve.

posted by admin on lug 17

Spaghetti with Clams in White Sauce

The original recipe for this dish is from Napoli. Although some cookers prefer a red version of the sauce, here is proposed the traditional recipe without tomatoes.

Time required: 40 minutes

Recommended wine: flavoured white, as Falanghina or Greco di Tufo (Campania), served at 12° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Spaghetti
• 4 dozens clams
• 2 cloves garlic
• 1/2 cup of olive oil
• 1/2 cup of snipped parsley sprigs with stems removed
• 1/4 cup of white wine
• Salt and pepper

Istruction

1. Scrub and wash the clams under running cold water to remove as much sand as possible.
2. Soak the clams in a casserole filled with 5 cups of water and one teaspoon of salt. Cover and let the clams boil till the shells have fully opened.
3. Strain the cooking water through a duster and put it aside.
4. For sauce, in a medium saucepan, heat the olive oil over low heat. Add garlic cloves, crushing them with a fork. Fry them till golden.
5. Remove the garlic cloves and put the clams into the saucepan. Sprinkle with the white wine and let them cook over high heat till the wine has evaporated.
6. Weat the clams with three or four tablespoons of strained cooking water. Add pepper and snipped parsley. Cook for 7 – 8 minutes.
7. Meanwhile, in a large (5 quart) stockpot bring the water to boiling, then add salt and cook the Pasta according to the package directions.
8. Drain the Pasta in a colander and put it into a large bowl; dress with the clam sauce and serve very hot.

To serve:
Sprinkle each serving with snipped parsley.