Linguine with Clam Sauce

~Little Necks Nectar~

Serves 4. Figure 1 dozen little necks per person.

In a bowl or glass container, add the following: A generous half cup of olive oil, 1 tsp. ground black pepper, 1/2 tsp. red pepper flakes, 6 cloves of garlic (3 chopped, 3 mashed), 1/2 cup chopped parsley, 3 tbs. UNsalted butter.

In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes. Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.

Concurrently prepare enough linguine to serve 4. Ladel clams and sauce over the pasta. Have a crusty bread on hand to sop up extra sauce.

We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.

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Scampi w/ Italian Salsa Verde

 

Clean and devein 6-8 large shrimp per person. Dry shrimp and place in a bowl. Coat shrimp with olive oil. Season with finely chopped fresh garlic, add garlic powder, pepperoncini flakes, oregano, black pepper to taste. Stir so shrimp are coated with mixture and refrigerate until ready to cook. Let come to room temperature before broiling. Place coated shrimp on a shallow baking pan, not touching. Top with any leftover olive oil mixture. Pre-heat broiler to high. Place shrimp on top rack and broil for 6 minutes. No need to turn.

For the pasta. Mince together a couple anchovy filets, a couple leaves fresh basil and 1 tbsp. capers. Place in a small bowl. Add 1/2 cup red wine and a few pats unsalted butter. Use fresh pasta, fettuccine is great. Cook the pasta in boiling water for 4 minutes or until tender. Drain. Place back in saucepan and stir in caper, anchovy, basil, wine, butter sauce. Garnish with lemon zest.

Astice di Natale

lobster-pastaChristmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta.

1/4 lb. cooked lobster meat from Citarella per person. More is fine. In a large stock pot on medium high, heat 2 – 3 lbs. lobster meat in 1 lb. melted butter, juice of 2 lemons. Add cracked pepper to taste. Serve over fresh pasta and garnish with diced sun-dried tomatoes, whole capers, and dried basil. Buon Natale!

Aragosta v. Astice. It looks like a New England lobster is astice. A warm water langouste appears more aragosta.

Holiday Shrimp Fra Diavolo

After you’ve trimmed the tree, it’s time for a hearty reward. Shell, clean 6-8 large shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s or Citarella Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over linguine or favorite pasta. Top with spicy fresh mozzarella balls, basil leaves and lemon zest.

You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!

City Scampi

scampi

Usually broil scampi for 6 minutes. The Pierre Franey way. But, with city gas broiler, doesn’t work as well. So. Went for the sauté.

First, in a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature before cooking.

Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.
See Autumn Candy. Delish!

Le Bois Boutteux, Sancerre 2015. From Corks on Columbus. UWS.sancerre

 

Saucy Shrimp

Great with a freshly baked crusty bâtard from Hungry Ghost in Northampton. Lots of sauce to dip it in. Clean and devein eight large shrimp per person. Dry and drizzle with olive oil, garlic paste, oregano and red pepper flakes, black ground pepper to taste. Stir and refrigerate for a couple of hours or so. When ready to eat, take out shrimp and bring to room temperature. Place on a baking sheet. Broil on high heat top rack for 4 minutes. Don’t turn. Remove from oven. Meanwhile.

Finely chop 6-8 cloves fresh garlic and 2 small shallots, 1/2 cup fresh parsley. Squeeze juice of 1 1/2 lemons into a cup. In a large sauté pan, brown a stick of butter until bubbly. Add the garlic and shallots and brown. Add 1 cup dry white wine. Stir. Add lemon juice and parsley. Turn off heat.

Place eight shrimp into each pasta bowl or deep plate. Pour the sauce evenly over the shrimp on each plate. Add a bit more fresh parsley and grate lemon zest on top. Serve with that crusty bread. Dunk liberally.

Scallops Grenobloise

1 lb. sweet fresh sea scallops, trimmed and dry. Peel and remove sections from a lemon. No pulp, rind or membranes. Reserve juice as well. Smash, peel 4 cloves garlic. 1/4 cup Sancerre or dry white wine. 1 tbs. capers. Sear the scallops in olive oil until golden brown on both sides. Remove. Add butter to fry pan and add 1 lb. baby spinach, garlic, lemon sections, lemon juice, capers, wine. Stir. Season with salt and pepper, red pepper flakes. Serve immediately with scallops.

Calamari Broiled & Tender

Freshest of fresh squid is the key. You can fry or deep fry, but this way keeps the squid tender and sweet with a little crunch. Cut tubes into 1/2″ thickness, remove any side fins which are tough. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs and place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on top rack under the broiler for about 3 minutes, watching carefully so crumbs just get golden, not burned. Turn for another 2-3 minutes, tentacles may take longer again until golden brown and crunchy.

Dip into cocktail sauce using ketchup, horseradish, tabasco, lemon juice to taste.

Shrimp Fra Diavolo

Shell, clean 6-8 jumbo shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over Fettuccine or favorite pasta. Top with fresh basil leaves and lemon zest.

You can use any tomato sauce, just add more pepperoncini flakes than you would for the Rao’s Arrabbiata. It’s meant to be spicy hot. Il diavolo!