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janas
Bangel in the soul
Spaghetti With Clams & Cherry Tomatoes
Ingredients:
1 Pound Spaghetti (or Linguine)
3 Pounds Small Clams, Scrubbed And Soaked
3 Cloves Of Garlic, Minced
3 Cups Cherry Tomatoes, Halved
1/3 Cup Good Quality Olive Oil
1/2 Cup Dry White Wine
1 Small Red Chile, Or Red Pepper Flakes To Taste
Salt & Pepper
1/2 Cup Freshly Chopped Parsley
Directions:
Cook the pasta in salted boiling water until al dente.
Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften.
Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
Shake the pan occasionally to ensure even heat distribution.
Discard any clams that do not open.
Drain the pasta, reserving a small cup of pasta water.
Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.
Serve immediately.
Video's recipe is a little different from mine, I use fresh tomatoes and the whole garlic cloves (so then I can delete it), but otherwise is similar to my recipe.
Ingredients:
1 Pound Spaghetti (or Linguine)
3 Pounds Small Clams, Scrubbed And Soaked
3 Cloves Of Garlic, Minced
3 Cups Cherry Tomatoes, Halved
1/3 Cup Good Quality Olive Oil
1/2 Cup Dry White Wine
1 Small Red Chile, Or Red Pepper Flakes To Taste
Salt & Pepper
1/2 Cup Freshly Chopped Parsley
Directions:
Cook the pasta in salted boiling water until al dente.
Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften.
Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
Shake the pan occasionally to ensure even heat distribution.
Discard any clams that do not open.
Drain the pasta, reserving a small cup of pasta water.
Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.
Serve immediately.
Video's recipe is a little different from mine, I use fresh tomatoes and the whole garlic cloves (so then I can delete it), but otherwise is similar to my recipe.
Last edited:
Taake
that looks so good! (except the clams... I'm allergic to those) You're making me hungry :D
I just had feta cheese and beats with some prosciutto on the side. I'm one of those people who just love beats 🙂
Skanky Vamp
what kind of beats? house or slow jazz?
janas
Bangel in the soul
Abbeycat
Werewolf
thetopher
Member of the Church Of Faith
Abbeycat
Werewolf
janas
Bangel in the soul
Fennels and celery salade with bottarga.
The Bottarga is extracted from mullet or tuna’s eggs. The mullet bottarga is a typical product of Sardinia (my island). The first with more delicate taste and more expensive, the second (tuna’s eggs) has a taste more strong, the color is dark and less expensive. The mullet bottarga for its cost is called “the caviar of the Mediterranean” Personally I prefer mullet bottarga.
Ingredients 4 person:
Finocchi 2 (Fennels)
Celery 2 stalks
Bottarga to taste
Extra virgin olive oil
Salt
Pepper
Method:
Cut thinly finocchi and celery, grated bottarga and flavor with oil, salt and pepper. You can serve as an appetizer alone or with grilled shrimp.
The Bottarga is extracted from mullet or tuna’s eggs. The mullet bottarga is a typical product of Sardinia (my island). The first with more delicate taste and more expensive, the second (tuna’s eggs) has a taste more strong, the color is dark and less expensive. The mullet bottarga for its cost is called “the caviar of the Mediterranean” Personally I prefer mullet bottarga.
Ingredients 4 person:
Finocchi 2 (Fennels)
Celery 2 stalks
Bottarga to taste
Extra virgin olive oil
Salt
Pepper
Method:
Cut thinly finocchi and celery, grated bottarga and flavor with oil, salt and pepper. You can serve as an appetizer alone or with grilled shrimp.
Fennels and celery salade with bottarga.
The Bottarga is extracted from mullet or tuna’s eggs. The mullet bottarga is a typical product of Sardinia (my island). The first with more delicate taste and more expensive, the second (tuna’s eggs) has a taste more strong, the color is dark and less expensive. The mullet bottarga for its cost is called “the caviar of the Mediterranean” Personally I prefer mullet bottarga.
Ingredients 4 person:
Finocchi 2 (Fennels)
Celery 2 stalks
Bottarga to taste
Extra virgin olive oil
Salt
Pepper
Method:
Cut thinly finocchi and celery, grated bottarga and flavor with oil, salt and pepper. You can serve as an appetizer alone or with grilled shrimp.
Can I move in with you and eat your food? 😀
I just had some toast and coffee, the dog is lying next to me munching on a big elk bone.
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Buffonia96
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Skanky Vamp
Sniffin' the Slayer
- Joined
- Aug 12, 2008
- Messages
- 26,460
I rolled me up a big fat cali roll.. it's been awhile since I had good (or bad) sushi and it was the bomb.
janas
Bangel in the soul
Pane Frattau (Frattau bread)
Ingredients:
200g of carasau bread
4 eggs
mutton broth
tomato sauce as necessary
150g of Sardinian sheep's milk cheese
salt
Method:
Carasau bread, a good sheep's milk cheese and tomato: that is all you need to make this traditional pane frattau. It is one of the most typical, ad well know dishes of the Sardinia region's cuisine, it is served in all the restaurants of the island, and also in different versions: with meat sauce or, as we suggest here, with the addition of a poached egg. The original recipe sees the use of mutton broth, but you can also use a flavorful beef broth or vegetable to soften the bread.
So first of all make a good mutton broth, season it with salt and dip the bread, it for a moment to allow it to soften, but without soaking up too much. Arrange it in soup dishes and pour on a little hot tomato sauce and sprinkle with plenty of grated sheep's milk cheese.
Then place a poached egg on top of each dish and serve immediately.
Ingredients:
200g of carasau bread
4 eggs
mutton broth
tomato sauce as necessary
150g of Sardinian sheep's milk cheese
salt
Method:
Carasau bread, a good sheep's milk cheese and tomato: that is all you need to make this traditional pane frattau. It is one of the most typical, ad well know dishes of the Sardinia region's cuisine, it is served in all the restaurants of the island, and also in different versions: with meat sauce or, as we suggest here, with the addition of a poached egg. The original recipe sees the use of mutton broth, but you can also use a flavorful beef broth or vegetable to soften the bread.
So first of all make a good mutton broth, season it with salt and dip the bread, it for a moment to allow it to soften, but without soaking up too much. Arrange it in soup dishes and pour on a little hot tomato sauce and sprinkle with plenty of grated sheep's milk cheese.
Then place a poached egg on top of each dish and serve immediately.
Taake
that's it, I'm seriously moving in with you :D
Skanky Vamp
Sniffin' the Slayer
- Joined
- Aug 12, 2008
- Messages
- 26,460
janas
Bangel in the soul
Well, this photo is from internet, but yes... my dish is very similar to this. I made this recipe today for lunch, and usually I make this dish when I didn't feel like cooking, because it's easy and quick to prepare
thetopher
Member of the Church Of Faith
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