Monday, April 11, 2011
Do you need an idea on what to cook for your guest tonight? Do you love shrimp, clams, and pasta? If so, this Italian seafood dish is it! This is a great meal to entertain family and friends with. I promise you this dish will make everyone feel like their dining at a 5-star restaurant. Pair it with some red or white wine of your choice, toast up some garlic bread, and toss a light salad for a complete meal. You'll have your guest begging you for the recipe at the end of the night!
I chose to use whole wheat pasta here because I think its a great substitute for the regular. It taste just as good, and it is healthy! Eating whole wheat pasta is a reat way to add fiber into any pasta dish.
1 can of chopped clams in clam juice
2 tablespoons of tomato puree
1 can of crushed tomato sauce
2 tablespoons of fresh grated parmesan cheese
1 cup of white wine
1 cup of chopped onions
1 dozen of farm raised clams rinsed
1 1/2 cups of shrimp with tail (deveined-not cooked)
5 cloves of chopped garlic
1/3 cup of chopped parsley
4 tablespoons of EVOO
salt & pepper to taste
1 box of whole wheat linguine
In a medium sauce pan, heat EVOO. Add onions and a pinch of salt & pepper. Sautee until translucent. Add in garlic, tomato puree, juice of one can of chopped clams, and wine. Mix well and let the wine burn off its alcohol for 3 minutes. Add in the can of tomato sauce and 2 tablespoons of fresh grated parmesan cheese. Mix well. Then add in fresh clams. Cover with lid until clam shells start to open slightly. Add in chopped clams and shrimp. Mix well and cover with a lid until shrimp is pink and clam shells are open. Turn heat off and begin to boil your pasta water. Be sure to salt your water and not to add in the linguine until the water is boiling. Cook for the time the box directs you to. Strain and place linguine in a deep dish in which you will be serving with. Add some of the sauce to the linguine and toss. Place the rest of the sauce with the seafood over the linguine and serve with fresh chopped parsley over it. Buon Appetito!
Serve with some extra grated Parmesan cheese, warm toasted garlic bread, a light tossed salad, and some more wine!
Hello everyone!! I have missed my blog so much! It has officially been one year since I first started this blog! Here's a big 'Thankyou' to all my visitors who keep my blog ALIVE! So there is no better way, in my opinion, to celebrate than with a big piece of Key Lime Pie!!! Joe's Stone Crab's Famous Key Lime Pie, that is, with one small shortcut- premade graham pie crust. Trust me, IT IS DELICIOUS!!!
Ingredients for filling:
3- egg yolks
1 1/3 tsp- Grated zest of two lime
1- 14oz can of sweetened condensed milk
2/3 cup- freshly squeezed lime juice.
Directions for filling:
In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. (Using a hand mixer is totally fine-that's actually how I made it.) Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving this AMAZING PIE.
I recommend this pie in the warmer months. Super REFRESHING!