clam linguini

clam linguini

1 pound linguini
20 clam rinse in salt water for 15 mins.
1 1/2 cup tomato sauce
1 cup white wine
2 tablespoon of parsley
teaspoon red chili flakes
1 table spoon garlic
1/2 cup water
olive oil

Boil linguini with olive oil till al dente. Drain and rinse with olive oil. Saute garlic and red pepper flakes till brown. then add parsley. Deglaze with white wine. Then tomato sauce and water then add clams. Steam clams till clams open. Then add linguini.

Shrimp with Penne and wine sauce.

1/2 lbs shimp
1/2 lbs penne pasta
1 shallot
2 clove garlic
2 cups white wine
4 table spoon butter
olive oil
salt and pepper

Boil pasta to al dente then drain coll with olive oil. Unshell and devain shrimp. Salt and pepper shrimp. In Sauce pan boil wine with minced shallots and garlic until wine reduces 3/4 then add butter. Stir at low heat until butter is completly melted. Bring saute pan up to high heat add oil then shrimp. Saute till almost firm. saute in pasta then add sauce.

Browned Peaches

4 peaches
1/4 cup of brown sugar
1/4 cup of butter
1 tablespoon of honey
1 teaspoon salt

cut peaches in eight slices. brown butter then add brown sugar honey and salt. the ne brown peaches on both sides. make sure peaches are tender.

Roasted Plums

1 cup sugar
1 cup water
1 cup heavy whipping cream
1/4 cup hazel nuts
20 plums
1/4 honey

Heat oven to 350. Cut plums in half and take out pit put in roasting pan. Combined sugar and water in sauce pan. Heat to to make simple syrup. Add honey in syrup. Pour syrup on plums then put in oven for twenty minutes. Then cool to room temp then put in fridge. Put cream in food blender of food processor until cream is at soft peak. Put cream on each plum then sprinkle hazel nuts.

Birthday Lunch

Perfect meal for hot day Gazpacho with arugula, garbanzo , and white beans. Roasted Plums with whipped cream and hazel nuts. Pinot Grigio and Pinot Noir for wine. All wheat free.