Pasta Alle Vongole, also called linguini with clams, is an Italian classic. My version kicks it up a bit, adding shrimp and mussels for a variety of flavors and textures. I also add parmesan and pecorino at the end, making the sauce a bit creamier and in my opinion tastier. Manila clams are optimal, but whatever you can find fresh from your fish monger will do. This quick and easy dish is great for a weeknight and impressive when served to guests.
Pasta Alla Vongole and Friends
Zucchini Fritte
OMG the Crunch! This delicious appetizer is adapted from Maggianio’s original recipe. Zucchini haters will love this dish, especially when dipped into the lemony aioli. You must not omit the cornstarch as this ingredient brings the crunch and is just not the same without it. A fantastic appetizer or even dinner! Just add a salad and serve with a bottle of crisp Sauvignon Blanc. You won’t be dissapointed.
Chicken Parmesan
A heart-healthy chicken Parmigiana that’s baked and not fried and still has a delicious crunchy exterior. Brining the chicken 24 hours before cooking ensures a super juicy and moist chicken breast so don’t skip that step! If you don’t have time, brine for as long as possible day of. Serve with homemade marinara and pasta or a side salad for a delicious meal. https://cookingmeraki.com/recipes/homemade-tomato-sauce/
THE Caesar Salad Dressing
This is such a beautiful dressing that’s not too garlicky and not too lemony, and NOT fishy at all. If you want a bit more spice, add more garlic and some red pepper flakes. Add more lemon if your like me and love love lemon!
Add grilled chicken, shrimp or salmon for a delicious lunch or dinner.
Makes about 3 cups, enough for about 12 starter salads or four medium heads of romaine.
Bolognese Sauce with Italian Sausage
This rich and delicious sauce simmers for 3-4 hours and is a perfect Sunday night dinner. Feel free to use ground veal, add more or less sausage or none at all. A typical bolognese usually has 2 or three types of meat. The sauce is very forgiving so if there is an ingredient that you don’t like, omit it. I prefer bite-size piece of sausage with is NOT typical. You can crumble sausage and add to the pot if you prefer when you add the ground beef. The sauce is great with a wider noodle or a tubed pasta and holds up well in a “baked” dish.
Quick and Tasty Marinara Sauce
You’ll never have to buy pasta sauce again! Simple ingredients and ready in 30 minutes! This sauce can be used for pasta, as a pizza sauce and is great with chicken Parmesan. Omit the spice if you’re not a fan or add more to your liking!