Monday, August 31, 2009
Hats off to Michael on this meal.The grilled lemons really made it sing too. Michael, add your recipe in the comments
Cook Pasta as you would normally cook it - al dente.
Take clams, chopped garlic, a little pepper flakes, 1/2 bottle white wine, 1/4 stick of butter, salt and pepper and add it all to a large pot.
Cook on high heat covered until all the clams are open. Remove the clams from the pot and let the sauce reduce.
to gild the lily more, right before serving , swirl some more butter in the sauce to make it silky
Peel a pound of large shrimp and add equal parts ground cumin and coriander, a little salt and pepper and olive oil and put in a ziplock bag . shake it around to cover all the shrimp and let marinate for at least an hour
Take 1 cup of Israeli Cous cous and sautee in 1 tablespoon of butter over medium heat until a lot of the cous cous is brown .
Add 1 small chopped onion and cook until the onion is translucent.
Add 2 cups chicken broth , bring to a boil and then reduce to simmer and cook till the cous cous is tender - 20 min.
Grill the shrimp over charcoal and add fresh chopped herbs to serve.
- 1 lb spaghetti or bucatini
- 1/3 lb grams guanciale or pancetta — diced or cut into strips
- 1 clove garlic
- 4 medium eggs scrambled
- 2 cups mixed Parmesan and pecorino Romano (or all pecorino) – grated
- olive oil
- salt and pepper
- Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
- Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
- Cook the pasta until al dente, drain and add to the pan with the guanciale.
- Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set.
- Remove from the heat and add the rest of the cheese. Mix again and serve immediately.