Tag Archives: downtown Pittsburgh

Pittsburgh Symphony Tonite!

Lights On!

After many long months, the streets of the Cultural District will again be bustling, the theaters and galleries will be full, and arts lovers from around the region and beyond will share experiences, live and in person. Lights On! A Three-Day Celebration of Pittsburgh’s Cultural District marks this special occasion with more than 50 free outdoor performances, exhibitions, and more presented by your favorite Cultural District organizations, right next to your home at http://www.starloftspgh.com!

Liberty Magic Reappearing

The Liberty Magic team is excited to announce that mystery and wonder will return to Liberty Magic for the 2021-2022 season. They are elated to open our doors and welcome you back to the Cultural District. The unique close-up magic experiences of Liberty Magic are not possible without our valued audience members. Season subscriptions are now on-sale. Consider becoming a subscriber, so you don’t miss a moment of the wit and wonderment.

The magic starts right next to your place at http://www.starloftspgh.com

Celebrate the theater district.

After many months, the streets of the Cultural District will again be bustling, the theaters and galleries will be full, and arts lovers from around the region and beyond will share experiences, live and in-person. Lights On! A Three-Day Celebration of Pittsburgh’s Cultural District marks this special occasion with free outdoor performances, gallery exhibitions, and more, September 9-11, 2021.

Your home in the Pittsburghs Cultural district at http://www.starloftspgh.com

47th season announced by the Pittsburgh Public Theater


Pittsburgh Public Theater has announced the organization’s 47th season – ALL ABOARD! – kicking off this October online and in person. The Public recently completed the Classics N’at online benefit reading series, the second iteration of the organization’s Public PlayTime series. After welcoming thousands of new audiences throughout the course of the past 15 months, The Public has set its sights on a triumphant return to live performance, and a season poised to be one of the most memorable yet.

Take a tour of http://www.skyloftpgh.com, call Janet for a personal tour. 412.943.7660

Spaghetti with Clam Sauce

This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com

1 dozen littleneck clams

1 lbs of thin spaghetti

1/2 bunch of parsley

2 of garlic clove

extra-virgin olive oil

salt to taste

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve. 

Www.starloftspgh.com

Spaghettini With Shrimp and Chili Pepper

  • 2.5 # of shrimp
  • 1# of spaghettini
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of parsley, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • Bertolli olive oil
  • Ground sea salt

Shell and clean the shrimp; remove and clean the heads well and set aside with shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When broth is ready, remove from the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped parsley. Serve with more parsley and fresh chili pepper. 

Spaghetti with Shrimp and Chili Pepper

  • 2 LBS 10 OZ of shrimp
  • 12 OZ. of spaghetti
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of cilantro, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • extra-virgin olive oil
  • salt

Shell and devein the shrimp; remove and clean the heads well and set aside with the shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, brown the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add the celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine and let it evaporate, then add 1.8 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When the broth is ready, turn off the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Add three ladles of shrimp broth to the pan, then continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in in 1/4 cup increments and adding salt. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook the shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer it to the pan and cook for 1 minute making the spaghetti crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper. 

This great dish in your home at http://www.Starloftspgh.com