Tag Archives: Tagliatelle

the winter blues… turned vibrant green!

To move the focus off of this last [hopefully] winter storm that is upon us, I decided that something light, summery and refreshing was perfect for dinner…
After a quick dash to the market; fresh basil and pignoli nuts made their way into my bag, along with some cozy snow time treats.
Once home, I plucked the basil leaves from their stems, gave them a quick rinse under the tap and set everything aside to dry off a bit.
While the fragrant basil leaves were drying, into a food processor went some pecorino to get pulsed up until grated.
To bring everything together and make an amazing pesto, into my food processor went the basil leaves. Everything was pulsed up, along with a quite a few cloves of smashed garlic, the pignoli nuts [that I toasted lightly], some of the freshly grated pecorino, salt and pepper.
While pulsing everything, a steady drizzle of high quality olive oil really pulled [literally] everything together!
The vibrant green pesto was lovingly tossed with delicate tagliatelle and an extra sprinkle of the grated pecorino…
Each mouthful transported me from the cold and windy nonsense going on outside, to what summer has to offer us in the not so distant months to come!

at a low simmer…
-R

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my ‘clam’ to fame…

It’s been quite sometime since I’ve taken a dinner journey on the deep blue sea, so tonight was just that…
While walking around the fish counter at the local specialty food market, there was a beautiful bounty of rock hard, tight lidded little neck clams just begging to become a satisfying dinner!
Since it’s only two of us, instead of appearing glutinous, three dozen seemed an ok portion to purchase for the meal masterpiece.
Once home, a quick added scrub and then a thirty minute soaking [these little necks are pre-cleaned, but I take no chances] to expel any potential hidden grit…
To get this party started, a nice glass of white wine for the chef, some chopped up garlic, butter, red pepper [as I always advise it’s personal preference regarding spice level], salt and of course wine for steaming the little necks! Getting my little necks drunk makes this dish even more stellar…
Once all of my little necks pop open, it was time to shuck them out, and then toss them back into the pot full of liquidy broth, along with the tagliatelle pasta I cooked. Some freshly chopped parsley, a heavy handful of pecorino and rapid tossing and it was time to plate this luxurious dish up…
The bursts of flavor were intense, slightly spicy thanks to the red pepper, a wonderful freshness from the parsley and a slight saltiness from the cheese…

at a low simmer…
-R

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birthday wishes do come true!!

So once a year the birthday boy gets his wish for a special dinner… I will go to the ends of the earth to make whatever is requested… this year was tagliatelle with white wine and clams!
So in order to satisfy this wish, I made my way to the seafood counter and bought up four pounds of little neck clams. Once home those dirty ‘necks’ got a good scrubbin’ in the sink. Once cleaned it was off to chill out in the fridge until time a visit to the steam room!
Garlic infused olive oil, minced garlic, crushed red pepper, a beautiful dry white, some pellegrino, butter, freshly grated pecorino and minced parsley all bring this birthday story together…
The scent of the ocean wafted throughout my kitchen and honestly made me want to ‘dive’ right into that pot!! Fresh clams elevate this dish from delicious to superb, and make the sauce over-the-top! It is truly like nothing you can ever get from a can [not that I am against a shortcut, just not when it’s a birthday request]…

at a low simmer…
-R

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Hump day = YUM day!

Today was truly a ‘hump day’… lack of sleep made for a difficult day to push through. One thing that will never suffer… dinner!
So for tonight I decided to make a great oil and garlic pasta dish. For the sauce, my infamous [ok ok maybe in my, and everyone else who has ever eaten its opinion] oil and garlic is pretty simple, but I add different elements from your average dish to make it ultra special. The basics are oil, minced garlic, salt and crushed red pepper. Heated through until fragrant and the extra secret ingredients added… the sauce rests until ready to be combined with the pasta… Tonight’s pasta selection were gorgeous tagliatelle nests! Cooked in salty boiling water till just al dente, then tossed gently into the oil and garlic. To finish bringing everything together… some fresh grated pecorino romano and chopped parsley. In order to assure that no oil and garlic went to waste, some super rustic Italian bread to sop it up!

at a low simmer…
-R

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