1 16-ounce box of capellini pasta 2 tablespoons of extra virgin olive oil 1 tablespoon of butter (optional) ½ cup fresh parsley, chopped 4 cloves of garlic, minced ½ teaspoon of freshly ground black pepper ½ teaspoon of red pepper flakes (optional) 1 teaspoon sea salt 1 teaspoon seasoned salt 1 teaspoon of fresh lemon zest 3 tablespoons of capers 1 ½ lbs. large uncooked fresh or frozen (thawed) shrimp, peeled & deveined (tail on) ½ cup white wine Juice of 1 lemon Chopped parsley (garnish)
Bring 4 quarts of water to a rolling boil. Add salt to taste if desired. Add pasta to water and stir gently. Return to boil and cook uncovered for 3 minutes. Remove from heat. Add 1 cup of cold water to stop cooking. Drain well and set aside. In a large 12-inch skillet, heat oil and butter on medium heat. Add parsley and cook 1 minute. Add garlic, peppers and salts. Stir and let cook 1 minute. Add shrimp, lemon zest, wine and capers; cook 2-3 minutes. Add pasta and sauté the ingredients for 2 additional minutes. Remove the skillet from heat. Add lemon juice and fresh parsley; stir. Serve immediately.
Additional Information: Capellini pasta is well-suited for this particular dish because it's quick to cook and the herbs and spices permeate the pasta, enhance the overall flavor. However, you may try other pasta types; just make sure to follow the instructions for cooking that particular pasta. Butter is used as a flavoring agent and can be omitted. If salt is an issue, omit that as well.
Sautéed Spinach Service 6 to 8
1 tablespoon olive oil 1 tablespoon butter (optional) 2 cloves garlic, sliced 2 lbs. fresh spinach, washed, and large stems discarded ½ cup vegetable broth or water Salt and pepper to taste Dash of freshly grated nutmeg ¼ cup pine nuts (optional)
In large skillet, heat oil and butter on medium heat. Add garlic. Cook 1 minute. Add spinach, vegetable broth, salt, pepper and sauté until leaves are just wilted. Remove from heat and add freshly grated nutmeg and pine nuts.
Carla's Pesto Pasta Serves 6 to 8
1 16 oz. box of linguine pasta 2 cups of fresh basil leaves, washed and dried 3 cloves garlic, crushed and chopped ¼ cup toasted pine nuts (pigneolas)* ½ cup freshly grated parmesan cheese ½ teaspoon salt ½ freshly ground black pepper 1 teaspoon fresh lemon zest 2 tablespoons of fresh lemon juice ½ cup extra virgin olive oil
Bring 4 to 6 quarts of water to a boil. Add salt to taste, if desired. Add pasta to water and stir gently. Cook for 9 minutes. Drain and set aside. Place remaining ingredients in a food processor except for olive oil. Process until creamy. Slowly add olive oil. Mix with hot pasta and serve. For refrigeration purposes, place in a tightly-fitting jar or container and pour a small amount of oil over the top of the pesto sauce to prevent darkening. You can freeze the pesto as well.
*Optional: You can toast the pine nuts in a small heavy pan over low heat, moving constantly to prevent burning. Toasting the pine nuts releases the oils, giving the pesto a deeper, richer flavor.
Garlic Bread Serves 8
1 loaf of French Bread (White or Wheat) 1 stick of butter softened 1 teaspoon olive oil 1 clove of garlic, minced ½ teaspoon of granulated garlic 1 teaspoon of dried parsley 1 teaspoon dried basil
Slice bread and set aside. Mix butter with fresh garlic, granulated garlic, parsley and basil. Spread on slice bread and place in baking sheet and place under the broiler for 3 - 5 minutes or until golden brown. Remove and serve.