Pasta

Linguine with Crab

This is a fast, easy dinner to make. Perfect for wookies.

12-16 oz crab meat
1 small jalapeno, seeded and minced
1/2 bunch flat leaf parsley, minced or cilantro
juice of two lemons
1 C olive oil
1 lb linguine
salt and pepper to taste
Olive oil for sprinkling

Put the crabmeat in a bowl
Add the jalapeno, parlsey, lemon juice and garlic
Mix all the ingredients well
Cook the pasta until al dente
Drain
Gently mix the pasta and the crab mixture
Add salt and pepper
Serve with olive oil for sprinkling

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Spaghetti with Shrimp and Garlic

Faster than warp speed!

1/2 C olive oil
2 cloves garlic, minced
12 oz medium shrimp
1/2 red jalapeno, minced
1/2 bunch Italian parsley or cilantro, stemmed and minced
12 cherry tomatoes, halved
1 lb spaghetti
Olive oil for sprinkling

Heat oil in saucepan
Saute garlic until soft
Add the shrimp and chile
Saute for 2 or 3 minutes or until the shrimp are pink
Stir in the tomatoes and parsley
Cook the spaghetti until al dente
Mix spaghetti and shrimp mixture together
Eat it up like a bad wookie!

Spaghetti with Oregano and Cherry Tomatoes

15 minutes, yeah right. Maybe once the water is boiling. Still, it's fast. And good.

7 to 8 fresh oregano sprigs
2 T dried oregano, crushed in a mortar
20 cherry tomatoes, halved
1 C extra virgin olive oil
salt and pepper to taste
12 oz spaghetti

Mix the fresh and dried oregano together
Combine the tomatoes, oil, salt and pepper
Cook spaghetti al dente
Drain the tomatoes, reserve the oil. Add the reserved oil to the spaghetti
Add the oregano mixture to the spaghetti and mix well.
Dish up ... put the marinated tomatoes on top of the pasta.

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Pasta Salad with Shrimp and Scallops

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book.

12 oz medium shrimp, peeled and deveined
12 oz bay scallops
2 cloves garlic, minced
1 teaspoon lemon zest
2 T olive oil
Freshly ground black pepper
12 oz pasta shells
1 red bell pepper
Salt
6 oz sugar snap peas

Lemon Mayonnaise
1/2 C mayo
1/2 C sour cream
1 1/2 teaspoons freshly squeezed lemon juice
1 T minced flat leave parsley or cilantro

Leaves from 1 large head of romaine lettuce, cut into thick shreds
Lime or lemon wedges for garnish

Mix shrimp, scallops, garlic, zest, oil and pepper in a bowl.
Cover and refrigerate for 2 to 4 hours
Cook pasta al dente, rinse in cold water
Broil the pepper until the skin is blackened
Put pepper in plastic bag and let sit for 10 minutes
Remove skin from peppers and dice the peppers.
Broil the shrimp and scallops until the shrimp are pink and scallops are opaque
Cook the snap peas in boiling water for two minutes
To make the mayonnaise, mix all ingredients in a large bowl
Stir in the pasta, peppers, peas, shrimp and scallops
Make a bed of Romaine, top with the salad, garnish with lemon or lime wedges
Chow down like a bad dog!

Pasta with Ginger and Scallops

About 1 hour, 20 minutes

Marinade
6 T soy sauce
6 T water
1/2 C sake
4 T sugar
2 T fresh minced ginger
1/2 t minced jalapeno
1 T cornstarch

6 oz bay scallops
12 oz broccoli
1 lb spaghetti
1 T olive oil
2 red or green bell peppers, seeded, deribbed and cut into strips

Combine all the marinade ingredients in a small saucepan
Heat the marinade, stirring constantly until thickened
Let cool
Pour half the marinade into a bowl
Add the scallops, let marinade at room temperature for an hour
Preheat broiler
Cook the broccoli in boiling water for 1 minute
Rinse the broccoli in cold water
Thread the scallops onto 12 wooden skewers
Brush the scallops with marinade
Broil the scallops, turning once
Cook the pasta until al dente
Heat the oil in a skillet
Saute bell peppers until done, about 3 minutes.
Add the marinade and cook 3 more minutes
Stir in the broccoli and pasta
Divide on 6 plates
Put 2 skewers of scallops on each plate

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Nine minute pasta

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat). Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.

Spring Pasta with asparagus and peas

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
  • 1 pound spaghetti
  • 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
  • 10 fresh basil leaves, sliced thin
  • 5 eggs, whisked, at room temperature
  • 2 tablespoons whole milk
  • ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
  • Kosher salt and freshly ground black pepper

Preparation

  1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
  2. Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
  3. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
  4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
  5. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
  6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

Found at the NYT

Tagliatelle

Ingredients

  • 100g type 00 or cake flour, per serving you wish to make
  • 1 extra large egg, per serving. There are special pasta eggs in Italy with almost florescent yolks. I've no idea what they add to the recipe other than color.
  • 1 T olive oil per serving

Directions

  • place the flour on the table, make a volcano caldera out of it. ie hollow center with a ring of flour. You can do this in a bowl, too, if you want a small mess on your table/countertop.
  • Crack open the eggs and place in the center of the flour caldera.
  • Mix the eggs first, then start working in the flour. Don't mix too much flour in at once as you might not have enough egg to wet it out. If you end up too dry, don't worry, just put in some olive oil.
  • You should end up with a nice elastic ball that doesn't stick to your hands. Knead gently the table or cutting board. Add a good splash of olive oil for each serving and work it in. The ball should be even more elastic. Add flour so it doesn't stick to your hands and isn't too oily.
  • If you're making a big batch, consider dividing it up into portions for two people at a time. Rolling out more than two servings at once will either take an extra wide pin or will be very long. Three servings might be manageable, but four will overwhelm you especially if this is your first time making pasta.
  • Press your pasta ball out into an oblong shape with your hands. Flour your work surface, flour the top of the pasta lump. Start rolling. You want end up with a rectangular sheet nearly as wide as your rolling pin (assuming you have a regular US style rolling pine, not a meter long Italian restaurant pin). Length is dependent on how much dough you have and its thickness. Dough for two servings rolls out to about 80cm for me. Make it about 2/3rds as thick as you want to end up with as the pasta will absorb water and thicken when cooked. The pasta should be quite elastic and strong, so go ahead and tug on the corners to square them up if you like. With a small amount of practice, you should be able to roll out pasta for two in five to ten minutes.
  • Set the pasta sheet on a towel to dry for an hour or two. It should still be flexible, not crusty, when the drying process is over.
  • From grabbing the flour and eggs to drying the pasta sheet takes me less than 15 minutes after three batches. Time might go down to ten minutes with more practice.This isn't a time consuming process!
  • Fold the long edges in towards the center -- leave them about a 1/2 inch from the center. Fold the long edges in again then fold one of the halves onto the other half. The 1/2 gap you left keeps the center of the pasta sheet from stretching when you make that last fold.
  • Slice the pasta into tagliatelle, an eighth to a quarter inch wide. I like thinner rather than wider, myself.
  • Grab a handful of the rolled up pasta and shake to unroll. Place on a plate in loose piles. Don't stack too high else the pasta will stick together. This can be covered and refrigerated for a day or two, I think, if you're preparing a dinner ahead of time.
  • Ready to cook! Add the pasta to boiling, well salted water. Don't cook too much at one time as the water needs to circulate freely around the pasta. Unlike boxed pasta, this cooks in just a few minutes. When it floats to the top of the water, scoop out with a sieve or large slotted spoon and serve with your favorite sauce. Repeat until done.