INGREDIENTS 1/4| cup olive oil| 2| shallots, sliced thinly lengthwise| 3| cloves garlic, shaved| 2| small fresh green chilies like serrano| 1/2| teaspoon red pepper flakes (or more to taste)| 3/4| cup white vermouth| salt| 12| littleneck clams, scrubbed clean| 12| mussels, scrubbed cleaned and de-bearded| 1| 28 ounce can crushed tomatoes| 8| large shrimp, peeled and de-veined, tail on| 1/4| pound calamari, body sliced into thin rings and tentacle portions| 2| tablespoons torn fresh basil| 1| tablespoon chopped parsley| 1| pound linguine|PREPARATION: 1. In a large saute pan, heat medium.
Add olive oil and when shimmering, add the shallots and a pinch of salt. Saute until beginning to soften. Add the garlic, chili and pepper flakes and saute until fragrant. Add the clams and mussels to the pan. Cover, and cook, shaking occasionally until the mollusks open and release their juices into the pan.
Remove the clams and mussels with a slotted spoon to a bowl and reserve. 2. Raise the heat and add the vermouth. Allow to bubble and reduce a minute or so. Add the tomatoes and a pinch of salt.
Cook at a simmer, five minutes. Add the shrimp to the sauce, nestle in and cook for a minute. When the shrimp begin to set, add the calamari and cook one minute longer. Add the clams and mussels back to the pan and turn to coat all in the sauce.
Fold in the basil and parsley. 3. Meanwhile, cook linguine in abundant salted water. Drain.
4. Serve seafood sauce over the cooked linguine. This recipe appears in: Italian Sauteed Spicy Peppers INGREDIENTS 1/4| cup olive oil| 1| teaspoon crushed red pepper, or to taste| 1| medium red onion, halved and sliced| | large red bell peppers, seeded and sliced 1/4 inch thick| 1| large yellow bell pepper, seeded and sliced 1/4 inch thick| 2| large banana peppers, seeded and sliced 1/4 inch thick| 1| serranochile, seeded and roughly chopped| salt, to taste| 2| plump cloves garlic, pressed| 1| tablespoon Italian parsley, chopped| 1| tablespoon white balsamic vinegar| PREPARATION: 1. Heat a 12" cast iron pan, or stainless steal pan, over medium heat. Add the oil and crushed red pepper until oil starts to shimmer and the red pepper is fragrant, about 1-2 minutes. 2.
When oil is ready, add the onions, peppers and chile.Season with and a good pinch of salt. Reduce heat to medium-low and saute, stirring occasionally until soft and beginning to brown, about 15 minutes. 3. When soft and brown add the garlic and saute until fragrant, about 30 seconds. Remove from heat and stir in the parsley and vinegar.
Allow to cool for 5 minutes before serving in a shallow serving bowl. Use as a topping with crusty bread. This recipe appears in: Italian http://tlc. discovery. com/videos/kitchen-boss-seafood-fra-diavolo. html Pepper Steak Valastro INGREDIENTS 2| plump cloves garlic, pressed| 1| tablespoon minced ginger| | tablespoons soy sauce| 2| tablespoons dry sherry| 2| tablespoons brown sugar| 11/2| teaspoons freshly ground black pepper| 1.
5| pounds flank steak| 1| small onion, thinly sliced| 1| green pepper, thinly sliced| 4| scallions, sliced into 1/2-inch pieces| 2| firm-ripe plum tomatoes, seeded, sliced thin| 2| tablespoons neutral cooking oil| 1| tablespoon cornstarch| 1| tablespoon water| PREPARATION: 1. For marinade: In a large bowl combine garlic, ginger, soy sauce, sherry, brown sugar and black pepper. 2. Slice the flank steak in half lengthwise, then on a bias across the grain into 1/2-inch thick strips.
Place into the bowl with the marinade and toss to coat well. Marinate at room temperature for 20 minutes. 3. Meanwhile, prepare onion, green pepper, scallions and tomatoes for the stir fry. 4. Heat a wok or a large saute pan medium-high.
Swirl in the vegetable oil. Raise the heat to high and add the beef, stir-frying quickly until just-browned, about 2 minutes. Remove with juices to a bowl. 5.
To the pan add another swirl of oil and the onions and peppers. Cook over high heat until tender and just beginning to brown, about 3-5 minutes. 6.Add tomatoes as well as the beef back into the pan along with any accumulated juices.
Continue to cook over high, until all is well combined 7. In a small bowl combine cornstarch and water and stir together with a spoon to make a slurry. Pour into wok, and stir. Cook until sauce comes back to a boil and thickens, about 2 minutes. 8.
Serve with steamed rice. TIP: Stir-frying is a very quick-cooking technique. It is very important to have all of your ingredients fully prepared and ready to go to stir fry properly. Also, this recipe works just as well with chicken or pork.
