Cappellini not Linguini....

with a white wine clam sauce.

Ingredients:


1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped
or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound capellini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt Crusty bread, for mopping



Preparation:


Heat a large deep skillet over medium heat.
Add extra-virgin olive oil, 4 turns of the pan in a slow stream,
red pepper flakes, garlic and anchovies
and cook until anchovies melt into the oil.
Add thyme and wine.
Reduce wine 1 minute.
Add clam juice or stock,
clam juice will give the dish a stronger clam flavor,
chicken stock will give it a buttery personality.
Stir in clams and lemon zest.
Drain pasta.
Add to skillet and toss with sauce 2 to 3 minutes,
until pasta is al dente and has absorbed some of the sauce and flavor.
Add parsley, pepper and salt, to your taste
and serve with bread for mopping up remaining juices.

Drunk Sausage

Drunken Italian Sausage with Onions and Garlic

Ingredients:

1 Pkg Italtian Sausage

3 Cloves Garlic (roughly chopped)

1 Onion (thinly sliced)

Salt

Pepper

Red Pepper flakes

Cappelini (angel hair pasta)

1 Bottle of Beer(your choice)


Preparation:

Saute Onion, garlic and sausage in the same pan on medium heat.
Add salt, pepper and red pepper flakes to taste.
Add beer and reduce the liquid down to little less than half on high heat.
Boil the pasta.

Serve sausages over top pasta.
Be sure to drizzle those good caramelized onions and beer juices over it too


Eat.

Miss Libby says not to eat carbs with proteins so.....








I chewed the pasta on the right side of my mouth.
and the sausage on the left side.

My Pasta has balls.

Spaghetti and Meatballs in Marina

Ingredients:

Cappellini
Ragu
(basil and sun dried tomato)
ground beef
ground pork
fennel seed
fresh parsely
oregano
salt
pepper
oatmeal
1 egg
parmesano reggiano
(finely grated)



Before I go any further, YES I USE SAUCE FROM A JAR. I know. Listen, if I have the time
I make my own. In a pinch I'll use prepared sauce, it's come a long way. Even Ragu, which is among the cheapest. You can always jazz it up.


Preparation:





Meatballs:

Combine equal amounts ground pork with ground beef (total 1-2 lbs?).
Add about a 3/4 cup oatmeal, 1 egg, desired amounts of fennel,
parsely, salt, pepper, oregano, and 1 cup finely grated parmesano reggiano
Mix ingredients, form 2-3 inch balls. I like them big for this recipe
Bake @ 375 for 20 to 30 minutes.

Add meatballs to marina and let simmer on low for half hour.
Boil pasta. you know the rest. pasta cooked al dente.
I served rosemary fococcia with the pasta. Was store bought but good.