Otherwise known as Pasta Con Vongole Fresche. My sister and brother-in-law just came back from a vacation in Italy, and brought me back a cookbook … Sicilian Cookery. It’s filled with traditional recipes from the region and, my favorite part, a picture of nearly every recipe. If that wasn’t enough, the recipes are easy peasy, […]
When we were on our cruise back on October, I got a chance to not only take a mini cooking class, but also sit down and interview the Executive Chef of the ship, Allan Daly. The sheer numbers involved in putting out the meals on a daily basis are staggering. I wish I could find […]
Print PDF of recipe here.
Courtesy of Food and Wine magazine
TOTAL TIME: 30 MIN - SERVES: 4 TO 6
1/4 cup extra-virgin olive oil, preferably Spanish
1 bunch scallions, white, light-green and dark-green parts, thinly sliced (1-1/2 cups)
4 packed cups baby spinach and arugula (6 ounces)
2 cups Bomba rice (15 ounces) (I used regular short-grain rice)
7 cups low-sodium […]
Print PDF of recipe here.
This dish is best eaten right away. You can make all the parts except for the pasta way ahead of time and just throw it together at the last minute. (The slow-roasted tomatoes are also great in other roles - as part of an antipasto in the summertime, as an omelet […]
Recipe courtesy of Martha Stewart
Serves 4
In a small skillet over medium heat, toast 1/4 cup pine nuts, stirring often, until golden, 2-3 minutes. In a large pot of boiling salted water, cook 3/4 pound fettuccine or other thick-strand pasta until al dente, according to package directions, adding 2 bunches of asparagus (trimmed, halved lengthwise and […]
