Greek Style Shrimp Scampi and Linguini

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound linguini
* Salt
* 1 pound medium to large shrimp deveined and peeled, tails removed
* Pepper
* 1/3 cup extra-virgin olive oil
* 4 cloves garlic, thinly sliced
* Couple pinches red pepper flakes
* 1/2 lemon, zested and juiced
* 2 sprigs oregano, finely chopped
* Handful pitted kalamata olives, chopped
* 1/2 cup white wine, eyeball it
* 1/2 cup chopped flat-leaf parsley
* 1 cup feta cheese crumbles

Directions

Place a large pot of water on the stove to boil. Salt water and cook
pasta to al dente.

Season the shrimp with salt and pepper.

While the pasta water comes to a boil, heat extra-virgin olive oil in
a deep skillet with garlic. When garlic is brown, remove and reserve.
Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest,
oregano, olives, and wine and cook together a couple of minutes more.
Remove from heat. Add a ladle of starchy pasta cooking water to sauce
and some lemon juice. Remove the sauce from the heat. Drain pasta and
add to the skillet. Let pasta soak in juices for a minute then toss
with parsley and feta. Use tongs to pull pasta from skillet, giving it
a turn to twist in as many ingredients as possible. Then, use the
tongs to remove and arrange the shrimp and ingredients that may remain
in the pan, distributing them evenly among the portions.

That's Shallota Flavor Spaghetti

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Directions

Made with 10 shallots per pound of whole wheat spaghetti, you cannot
believe the flavor of this pasta dish. It's like a bowl of French
Onion Soup, hold the broth. It's a knockout.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 tablespoons butter
* 2 cloves garlic, finely chopped
* 10 shallots, halved then thinly sliced
* Salt and black pepper
* 1 pound whole-wheat spaghetti
* A generous handful flat-leaf parsley, chopped
* 1 cup grated Parmigiano-Reggiano

Heat the extra-virgin olive oil with the butter over medium-low heat
in a skillet with high sides. Add garlic and shallots and season with
salt and pepper then cook gently until caramelized about 20 minutes,
stirring occasionally.

Meanwhile heat a large pot of water to boil for pasta, salt the water
very liberally then add spaghetti and bring to a rolling boil. Cook to
al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the
shallots and stir. Drain pasta and add to shallots. Add the parsley
and cheese and more black pepper, to taste. Toss 1 to 2 minutes for
liquid to absorb and serve. WOW! Talk about yum-o!

Mac and Cheese Lorraine

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn
of the pan, in a deep skillet over medium-high heat. When oil is hot,
add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and
drain on paper towels. Add onions and cook 10 minutes until soft and
beginning to caramelize. Add wine and cook out, 1 minute.

While onions cook, heat a sauce pot over medium heat. Add butter, melt
and whisk in flour. Cook 1 minute then whisk in stock and milk and
bring to a bubble. Thicken a few minutes then season with salt and
pepper. Melt in cheese stirring it in a figure-8 motion with a wooden
spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top
with crispy bacon and serve.

Renaissance of Tuna Casserole

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small
pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with
extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5
minutes. Add tuna and sun-dried tomatoes and stir to heat through,
another 1 to 2 minutes. Add wine and cook it down a minute then add
cream and season sauce with salt and pepper. Toss hot pasta and peas
with sauce and cheese. Serve on dinner plates and top with shredded
basil.

Tuna Puttanesca

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted
and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt
the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin
olive oil over medium heat. Add the garlic and red pepper flakes, cook
a minute or 2, then add tuna and break it up with your spoon. Add
olives and capers, cook a minute or 2 more, then add vermouth or white
wine; stir and cook down a minute. If using whole tomatoes, place a
colander over a bowl, crush up tomatoes with a wooden spoon, then add
tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and
juice. Add parsley, zest and black pepper, then simmer the sauce a
couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce.
Drain pasta, add to the skillet and toss to coat. Serve with some nice
crusty bread.