Recipeslut

1 lemon
3/4 cup EVOO
4 cloves garlic, thinly sliced
3/4 lb dried linguine
1/4 tsp crushed red chile flakes
2 lb. small clams (i.e. littlenecks), rinsed and scrubbed to remove grit
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley; more for garnish

Put a large pot of salted water on to boil. Peel five 1-inch-wide strips of zest from the lemon with a peeler. Cut the lemon in half for juicing later.

Heat the oil in a large skillet over medium heat. Add the garlic and lemon strips and cook, shaking the pan occasionally, until the garlic starts to brown around the edges, about 3 minutes. Remove from heat and use a fork to pick out and discard the lemon strips. Transfer a little more than 1/4 cup of the oil) without the garlic to a small bowl.

Put pasta in water.

Raise the heat under the skillet to high and add the chile flakes and the clams. Cook the clams for 1 minute, shaking the pan. Pour in the wine and cook for 1 minute. Cover the pan and cook, shaking the pan occasionally, until allthe clam shells open, 3 to 5 minutes. Discard any clams that don’t open after another minute or so of cooking.

Finish cooking the linguine until it’s just tender, about 10 minutes total. Drain and add to the clams. Raise the heat to high and cook for 1 to 2 minutes, tossing gently. Stir in the 1/2 cup parsley and a squeeze of lemon juice (about 1 Tbs).

Add more salt, pepper, or lemon juice to taste. Serve immediately, topped with a drizzle of the reserved lemon-garlic oil and more parsley.

From 101 Quick & Delicious Recipes, Fall 2004

I used to work as a counselor at a treatment program for psychotic and bipolar patients. A very enjoyable part of that job was cooking dinner for everyone. That is, making a meal for 25 people (the staff ate too). My particular cohort of staff comprised some serious foodies. I learned much from cooking with the others. It was quite wonderful as we competed to plan the most delicious meals and cooperated on a team during the actual preparation. The patients were the judges! This is one of the dinners. I write this down so I remember to make it more often. The measurements given below are approximate – cook it to taste! We usually do one-dish meals, so this is enough for dinner for two and then lunch for two the next day.

1 lb. chicken breast, sliced into tenders
1 lb. portabella mushrooms, 1/2 inch slices
2 tsps. capers
2 tsps. fresh garlic, minced
1 Tbs. EVOO
1 Tbs. balsamic vinegar
1 tsp. soy sauce (or to taste)
pasta of your choice, for 2-4 people

In a large pan, heat EVOO and garlic for 30 seconds. Add chicken, turn up to high heat. Turn chicken when first side is browned and push them to the side and add mushrooms and capers. Lower heat to medium-high. Stir them around a few times, then add the soy and balsamic. Continue to cook until chicken and mushrooms are done, and sauce thickens. Serve over pasta.

Serves 2 as main dish 0r 4 as a side.

2 pints grape tomatoes (about 20 oz.)
1 tsp. plus 3 Tbs. EVOO; more for baking sheet
Kosher salt
4 large or 5 small cloves garlic
Large pinch red chile flakes
1/4 cup basil chiffonade (12 large fresh basil leaves rolled into a cigar shape and sliced across very thinly)
5 oz. dried angel hair pasta
Freshly ground black pepper
1/3 cup freshly grated Parmigiano Reggiano

Bring a large pot of salted water to boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. of oil and about 1/4 tsp. of salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they’re cracked, very soft, and shrunken, about 20 minutes; they’ll be blackened in places.

Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the chili flakes. Bring to a simmer over medium heat and cook until garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.

When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the gralic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with remaining cheese.

Recipe from “The Best of Fine Cooking” Fall 2004

This is a super fresh, delicious and quick meal, perfect for summer. This is my first try at writing up something I make all the time…inspired by my friend Carla’s request for instructions on how to make it.

2 tomatoes, sliced or cubed
1/2 cup of loosely packed basil chiffonade
16 oz. fresh mozzarella, sliced or cubed
extra virgin olive oil
salt
pepper
thin spaghetti

Mix basil, tomatoes, and mozzarella, seasoning with salt and pepper and drizzling with EVOO. Cook pasta and season with salt and pepper and EVOO. Plate pasta and top with the mixture.

Serves 2.