Summer Seafood – Linguine & Clams

As Labor Day approaches there is still time left to enjoy the fruits of the sea here on the East Coast. By this time I had my fill of BBQ meals so I thought I would share one of our favorites when getting together with friends and family, Linguine & Clams. No matter what the season is this meal is good anytime.

It’s simple to make and feeds a crowd. A fresh loaf of Italian bread, a delicious green salad, some white wine, and Parmesan cheese and you have a Summer feast.

linguine and clams

Linguine with Clams

1 pound dried linguine

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

3 pounds littleneck clams, scrubbed clean and sand purged

1/2 cup fresh parsley, chopped

1 cup dry white wine (I prefer using Pinot Grigio when making seafood)

2-3 tablespoons unsalted butter, diced into small cubes

Salt and freshly ground black pepper

1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water.

Add linguine, stirring constantly to prevent it from sticking together.

Cook until al dente.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,

about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.

Pour linguine into a large serving bowl or large platter – arrange clams over linguine and pour the sauce overall.

Garnish with remaining parsley and lemon zest. Serve immediately.

Baked Parmesan Tilapia in the Instant Pot Vortex Oven with Basil Penne on the side.

I had been away a bit longer than I had planned. Since the beginning of Summer, my weekend time where I usually enjoy writing about my cooking adventures has been filled with vacation time, house projects, and several milestone birthday parties that needed planning, all great times but it means time away from my computer. So I am trying to pull back the reins to get back on track which can be difficult when you are an easily distracted person like myself.

One of the most exciting things I purchased while on vacation was an Instant Pot Vortex Oven. It is just what I needed now that we are empty nesters and don’t necessarily need to use our larger oven for smaller weeknight meals. Years back I had one of those Showtime Rotisseries which I loved using, but unfortunately during a kitchen renovation when we put it in storage the oven was damaged and became unusable. I enjoyed having a rotisserie for roasting chickens and roasts. While the IP Vortex is a bit smaller than the Showtime Rotisserie it will still do the job perfectly. So I have been having fun making dishes this hot Summer while avoiding heating up the house which is a plus.

Here is a photo of my first time cooking in the IP Vortex making chicken wings in the rotisserie basket and I also made home cut fries that turned out great.

One hot night this past week, I made an easy Baked Parmesan Tilapia in the IP Vortex oven. You can easily adapt this recipe to be made in any oven.

Baked Parmesan Tilapia

INGREDIENTS:

  • Two large pieces of Tilapia fish fillets
  • 1/2 teaspoon Old Bay seasoning for rubbing on to the fish
  • 1/4 cup mayonnaise
  • 2 Tablespoons of grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • coarse ground black pepper to taste

On a plate or small cutting board sprinkle the Old Bay seasoning on both sides of the fish. Mix the mayonnaise, parmesan cheese and garlic powder in a small bowl. With the fish still on the plate apply the mayonnaise mixture to the top of the fish. Transfer the fish to the baking tray. I set the oven to bake then baked these two lovely pieces of fish at 380 degrees for 12 minutes. They came out golden brown, moist and delicious. I served the fish with a few lemon slices and a side dish of penne pasta tossed with pesto made with fresh basil from our garden.

Basil Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped nuts walnuts, almonds, pignoli (pine) nuts or pecans
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. Toss over warm pasta. (Note: You may want to reserve a cup of the pasta water to thin the pesto sauce should you feel it is a bit too thick)

Enjoy, and thank you for visiting my blog, I hope you will share it with family and friends.

Good Friday Recipes- Baked Scrod & Mahi Mahi

Good Friday is around the corner so I wanted to make sure I shared a few easy to prepare fish recipes. Here are two of my favorites, both are baked with a crumb topping. Easy to prepare after a busy day on Good Friday or any time. I use either of these toppings on any fish filet whether it be scrod, cod, flounder, catfish or Mahi Mahi, just remember to adjust the cooking time depending on the thickness of the fish you are using. All you need is a few easy to prepare side dishes and you can save yourself from those crowded seafood restaurants this time of year, relax at home and feel very satisfied.

BAKED SCROD WITH LEMONY PANKO CRUMB TOPPING

20151218_195204

1 1/2-2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon also grate the lemon peel from the lemon
1 medium onion, halved and thinly sliced
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch crushed red pepper flakes
1 teaspoon dried parsley
Salt and pepper
Olive oil cooking spray
Preheat oven to 400 degrees F.
In a skillet, sauté the onion in 1 teaspoon of olive oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley, 1 teaspoon of melted butter, 1 teaspoon of olive oil, half of the lemon juice, and half of the grated lemon peel.
Once the onions are soft, add a pinch of crushed red pepper flakes, remaining grated lemon peel, salt and pepper, the remaining lemon juice and the white wine and continue to cook for another minute or so until heated through.
Put the onion and lemon mixture into a 9 x 13 baking dish.
Place the fish on top of the onions and season the fish lightly with salt and pepper.
Divide the crumb topping evenly over the fish and give a light spray of olive oil.
Bake for about 15 to 20 minutes until fish is cooked through and the crumbs are golden brown. This can be served with spaghetti, even spaghetti squash or zucchini zoodles. Don’t forget to top with the lemon sauce from the baking dish.

20151218_195604

Pesto Crusted Mahi Mahi

Parmesan Baked Crusted Mahi Mahi

A simple and delicious Mahi Mahi recipe with a pesto crust 

• Yield: Serves 4

Ingredients

FOR THE FISH:
• 4 six-ounce portions of mahi-mahi
• 1/2 cup of your favorite Pest – Basil Pesto or Sun Dried Tomato Pesto
• 1 cup Panko breadcrumbs
• salt and pepper to taste

Instructions
FOR THE FISH:
1. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.
2. Place mahi-mahi portions on a large baking sheet, lightly season with salt and pepper.
3. Spread pesto mixture evenly across all four mahi-mahi portions. Use your fingers to pat the pesto mixture down into the fish to form an even crust.
4. Bake Mahi Mahi at 375 for 15-20 minutes, until cooked through. Fish should reach an internal temperature of approximately 145 degrees Fahrenheit.

Seafood on Christmas Eve – Muscles & Clams

xmas eve 1

We are a small family so our holiday traditions are a bit limited. Some years my menu is little more traditional and other years we tend to mix it up with a theme of some sort.

Even though I am part Italian I was never raised with the traditional Seven Fishes tradition for Christmas Eve but we would often have some sort of seafood. My mother would usually make a shrimp dish of some sort, maybe fried scallops or a breaded and fried flounder along with the other array of assorted dishes and desserts. Mom wasn’t a seafood lover so the selection was pretty limited.

My husband and I on the other hand have been enjoying seafood dishes we learned to make for over 40 years. One year we might do shrimp another year steak and lobster.

Here are several easy to prepare seafood dishes we enjoy with our family not just on a holiday but anytime throughout the year.

Homemade tagliatelle with muscles in garlic butter sauce

Muscles Over Linguine with a White Wine Garlic Sauce

Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins Yield: 4-6

2-3 pounds mussels, rinsed

1 pound linguine

¾ to 1 cup white wine (I usually use something like a Pinot Grigio , Riesling or Chardonnay whatever white wine we happen to have in the house)

4 tablespoons butter

1/4 cup fresh basil, finely chopped

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon crushed red pepper flakes

3/4 cup whipping cream

1/2 cup grated Parmesan cheese

Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).

Bring a large pot of water to a boil, add salt to the boiling water, and cook linguine until al dente.

Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and Parmesan cheese) in a large covered sauce pan on medium-high heat.

Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5-10 minutes. Stir sauce and mussels to coat in the sauce.

When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.

Serve topped with a pinch of fresh basil or chopped fresh parsley and Parmesan cheese. (Yes, it’s perfectly safe to have cheese with seafood if you enjoy it, LOL!)

For those who would prefer a red sauce with Muscles here is a red sauce version.

Mussels Marinara

2 lbs Mussels

1 cup white wine (use what you like to drink)

1 small onion

3-4 garlic cloves

1 quart your favorite marinara sauce

4 tbsp olive oil

Preparation:

Scrape mussels clean – Toss any that are not closed

Mince onion and garlic

Cooking:

In a tall pot, sauté the onion and garlic in olive oil until they are translucent (don’t burn the garlic).

Add the wine and bring to a boil.

Add the mussels, cover pot and cook until the  mussels are fully opened (toss unopened mussels).

In a separate pot bring the marinara sauce to a boil, then pour it over the mussels.

Turn heat off and serve over linguine or you favorite pasta.

Serve with garlic bread and some more of that white wine. Heaven!.

20160902_184342

Linguine with Clams

1 pound dried linguine

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

3 pounds little neck clams, scrubbed clean and sand purged

1/2 cup fresh parsley, chopped

1/2-1 cup dry white wine

2 tablespoons unsalted butter, diced into small cubes

Salt and freshly ground black pepper

1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water.

Add linguine, stirring constantly to prevent it from sticking together.

Cook until al dente.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,

about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.

Pour linguine into large serving bowl- arrange clams over linguine and pour sauce over all

Garnish with remaining parsley and lemon zest. Serve immediately.

christmas-cooking-chef-holidays-greetings