Spaghetti with Lemon and Olive Oil (al Limone)

This is one of my favorite get-to meals when I don’t feel like spending a lot of time in front of a stove. It can be prepared in under half-an-hour.

Serves 4 to 6

Ingredients

Table salt

1 pound spaghetti

1/4 cup extra virgin olive oil , plus more for serving

1 medium shallot , minced (about 3 tablespoons)

1/4 cup heavy cream

2teaspoons finely grated zest and 1/4 cup juice from 3 lemons

1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Ground black pepper

2 Tbs. shredded fresh basil leaves

Directions

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.

2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

From Cook's Illustrated

Pasta with Salmon and Caper Sauce

This is another perfect mid-week meal because it is so easy to make and can be done in under half-an-hour. Since the salmon will be medium rare when served use only very fresh salmon. Of course, if you prefer, you can cook the salmon in the sauce before serving. However, I like my salmon rare (read “raw”). The salmon is so creamy that it completely changes texture of this dish.

Ingredients

1/2 Tbs. olive oil
1/2 Tbs. butter
4 shallots, peeled and finally chopped
1/2 cup dry white wine
1 Tbs. capers, roughly chopped; do not rinse
1/4 cup chopped parsley
1/3 cup 35% cream

Spaghettini

Directions

Cook the pasta according to packet instructions in a pan of salted boiling water, then drain and keep warm.
Meanwhile, heat the oil and butter in a frying pan, add the garlic and shallots and sauté   until the shallots have softened. Pour in the wine and reduce until less than 1 Tbs. remains.
Add the capers, parsley and cream and continue to cook over moderate heat until the sauce have thickened, about 5 minutes.
Stir in the drained pasta and season, to taste, with salt and freshly ground black pepper. Stir in the salmon and serve immediately.

Pasta Frittata with Garlic Scapes

Frittata of any kind makes great breakfast, lunch or even dinner. It can be as light or as substantial (read “fat”) as you want to make it. In this version I used very little grated Parmigiano Regiano cheese and just one tablespoon of heavy cream so as far as frittatas go I can consider this leftover spaghettini version quite light.

Ingredients (for 9” non-stick skillet)

2 – 3 cups spaghettini or spaghetti, chopped to 1” pieces

6 eggs

1/3 cup chopped scapes or green onions

1 Tbs. 35% cream

2 Tbs. grated Parmigiano Regiano cheese

Salt and pepper to taste

1 tsp. olive oil

Directions

Beat eggs and whipping cream in a larger mixing bowl then add pasta, cheese and salt & pepper.

Heat skillet over moderate high heat, add olive oil and chopped scapes.

Cook till scapes soften, then mix them in pasta & egg mixture.

Reheat the skillet with a bit of extra oil and pour in the mixture.

Cover and cook on medium till top feels dry.

Slide onto a large plate, then place same skillet upside down on top of frittata, turn plate with skillet on top over, remove plate and put back on burner.

Cook another 2 minutes or till eggs are cooked through.

Slide onto serving plate, cut into wedges and serve.

Frittata can be eaten as is or with a toast, hot, warm or room temperature.

Ingredients that you can add are entirely up to you. Crispy bacon, caramelized onions and shredded mozzarella and/or Provolone comes to mind. There are no rules so be creative.

Spaghettini with Clams and Cream Sauce

Another in series of comfort food recipes. This one is basically Spaghetti con Vongole recipe but without the shrimps.

Ingredients:

1 Tbs. olive oil

3 or 4 shallots, finally chopped

3 Tbs. chopped parsley

1 can of baby clams, drained and separated

1 c. of white wine

1/2 cup 35% cream or whipping cream

Nutmeg, pinch

Hot pepper flakes, to taste

1/2 tsp. white pepper

1/4 tsp. dried tarragon

Truffle oil, dash (optional)

Process:

Cook spaghettini till al dente, drain, foss with 1 tsp of olive oil and keep warm.

Heat frying pan and when hot add olive oil and then shallots. Sauté for few minutes but don’t allow to brown. Pour in wine and cook off. Add clam juice and cook till only about 1/4 cup remains. Add clams and sauté for about 2 minutes. Add cream and cook under medium heat till sauce starts to thicken. Add parsley, tarragon, nutmeg, white pepper, chili pepper flakes and optional truffle oil.

When pasta is cooked al dente, drain and toss with the cream sauce.