INGREDIENTS:
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper
DIRECTIONS:
Bring a large pot of water to a boil Add a little salt and olive oil. Prepare the sauce: Depending upon the size, cut each mushroom into 2 or 3 pieces, you don’t want them too small. In a large skillet, heat the oil and 1 tablespoon butter. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes. Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half. Prepare the pasta; Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add the arugula and the remaining 2 tablespoons butter. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt. Presentation: Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately. Serves 4.
INGREDIENTS:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
DIRECTIONS:
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper. Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess. Melt remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Divide among 4 plates. Place tuna atop pasta. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve. Serves 4.
INGREDIENTS:
8 sweet Italian sausages, removed from their casings
1 medium onion, finely chopped
2 cups of heavy cream
2 tablespoons Cognac, optional
1 pound shell pasta
DIRECTIONS:
Place sausages and minced onion in a saucepan and cook over low heat until sausage is lightly browned. Break up the meat with a fork as it cooks, so it is crumbly. Add cream and cook until thickened. Heavy cream will never curdle, so it doesn’t matter if the cream comes to a low boil. It will thicken more quickly. Add cognac. Stir sauce gently through cooked pasta and serve.
