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A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
The garlicky pesto is a perfect match for sweet, silky scallops.
This is a simple way to prepare these tasty bivalves.
Dried scallops have a more intense flavor than fresh, and crispy water chestnuts lend juice and crunch.
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Source: Kitchen Unplugged