Linguine with Clams and Porcini Mushrooms

6 Servings

Ingredients:
1 ounce dried porcini mushrooms

1/4 cup olive oil

10 cloves garlic, minced

1 teaspoon dried red pepper flakes

36 fresh clams, cleaned

2 cups dry white wine

4 tomatoes, cubed

3 of 8 ounce jars clam juice

1 1/2 cups chopped fresh parsley

16 ounce package linguine pasta

SOAK mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

HEAT oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

COOK linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

TIP: Serve with Italian bread, green salad a good bottle of wine.

Angel Hair Pasta with Tuna and Tomato Sauce

4 Servings



Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro


MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.



MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.



MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.



COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.