Penne with Tuna “Puttanesca” Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta! The recipe that Chef Rosario is featuring this […]
Penne with Tuna “Puttanesca” | Share the Pasta
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
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.
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
Spicy Sauce Bucatini
Bucatini are like slightly bigger diameter spaghetti with a hole in the middle.
Quarter the eggplant and fry the pieces in plenty of hot oil; add salt and set aside.
Peel, seed, and roughly chop the tomatoes to create a concassé.
Slice the onion and sauté in a large pan along with a drizzle of oil, 2 garlic cloves, 3 minced anchovy fillets, the whole chili pepper, and 1 tablespoon of capers.
Allow everything to simmer with a small ladleful of pasta cooking water.
Add salt and pepper to taste, then add the tomato concassé and immediately add the fried eggplant and torn basil. Quickly toss everything and serve.
Make this tasty, but simple dish at your home at the http://www.StarLoftsPgh.com
