Shrimp & Clam’s Arrabiata

If your craving seafood this kicked up spicy tomato sauce is the perfect pairing with some fresh little neck clams and jumbo shrimp. Throw over pasta or drench up the sauce with big pieces of ciabatta bread. It’s hearty, filling and oh so good!

*Makes a serving for four.

Sauce Ingredients: 4 Garlic Cloves Minced, Handful of Chopped Basil, Can Crushed Tomatoes, Can Tomato Paste, Can Whole Plum Tomatoes in Sauce, One Cup Red Wine, Salt, Black Pepper, Garlic Powder, Red Pepper Flakes, Olive Oil

Seafood: (2) Dozen Little Neck Clams / (2) Dozen Cleaned Jumbo Shrimp

 

     *Buy FRESH not Frozen*

 

Directions for Sauce:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– While the above is sautéing remove the whole tomatoes from the sauce and chop up into chunky pieces.

– Place pieces back into the sauce in can.

– Add Crushed Tomatoes, Tomato Paste & Red Wine.

– Let simmer for a minute or so while spinning and then add in the can of sauce and cut up tomatoes. 

– Sprinkle Salt, Black Pepper, and Garlic Powder along with a generous sprinkle of Pepper Flakes.

*The heat from the garlic and pepper flakes is what will infuse this sauce with spicy flavor. 

– Cover pot and place on low heat – Simmer for a good 30 minutes or even longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.

Directions for Seafood:

*Make sure the clams are rinsed and you go through your bunch to throw out any cracked or damaged ones.

*Keep the tails on your shrimp but be sure they are deveined and clean of any skin on the body. The seafood place should have done this for you already when you asked for cleaned jumbo shrimp. But it’s good the check them.

– The only direction you need here is do not throw the seafood into the sauce to cook until you’re almost ready to sit down to eat – the clams open up quickly and the shrimp shouldn’t take more than 5 or so minutes to cook.

*Be sure when the fish is cooking in the sauce you turn them so they all get coated and bathed in the hot simmering liquid.

FINAL STEP:

– Complete this as a whole meal by serving over linguine or with a loaf of Ciabatta bread.

Mangia! Mangia!

*Note you can always add other seafood too – such as calamari, muscles or scallops .

*I did some research as to what wines go best with a spicy sauce like this and I found recommendations on two wines which I’ve actually had before and liked very much. The first is a Crianza by Campo Viejo and the second was a Shiraz by Yellow Tail wines – both should be no more than $15 bucks a pop!

~ A.M.A ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Veggie Lasagna

Lasagna is such a comfort food for cheese lovers (which I so am) All that mozzarella and ricotta imbeded in some amazing red sauce. Sometimes though you just don’t want the meat, so here is a great swap out recipe option where you can use Spinach!

Makes – 8 to 10 Servings – *Depending on cut of Pieces

Sauce Ingredients: 2 Garlic Cloves Chopped – Handful of Chopped Basil – 1 Large Can Crushed Tomatoes – 1 Can Tomato Paste – 1 Cup Red Wine – Salt – Black Pepper – Garlic Powder – Red Pepper Flakes – 3 Tablespoons Olive Oil

Sauce Directions:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– Add Crushed Tomatoes, Tomato Paste & Red Wine. 

– Sprinkle Salt, Black Pepper & Garlic Powder along with Red Pepper Flakes to Taste.

– Cover Pot – Put on Low Heat – Simmer for a good 30 Minutes or Even Longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.

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Filling – 2 Part Process

Ingredients: 1/2 Bag of Fresh Spinach Leaves – NOT Salad Spinach Leaves! – 1 Container of Pre Washed & Cut Mushrooms – 2 Garlic Gloves – 1 Shallot – 2 Tablespoons Olive Oil – 1 Cup Red Wine 1 Large Container of Part Skim Ricotta – 2 Cups of Skim Shredded Mozzarella. – 2 Eggs – Salt – Black Pepper

Part One Directions: (Spinach & Mushrooms)

Chop Spinach & Mushrooms / Do not use stems on spinach leaves!

Chop Garlic & Shallot.

Heat Olive Oil in Pan.

Sauté Garlic & Shallot Till Cooked Through.

Add Chopped Mushrooms Sauté till Cooked Through.

Add Red Wine.

Add Chopped Spinach Leaves.

Simmer covered on low.

*Cook till wilted and most of the liquid is gone.

*Reserve about 2 tablespoons of the liquid with Spinach and Mushrooms for garnish.

Part Two Directions: (Ricotta, Eggs and Cheese)

Combine Ricotta, Eggs & Cheese in a bowl and mix.

Add in a couple of dashes of Salt and Pepper mix again. 

*Once both parts are completed combine them to make your filling for the lasagna.

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Directions to Build the Lasagna:

Ingredients: The Filling – 1 Box Barilla No Bake Lasagna Sheets – 2 Cups Whole Milk Mozzarella – Reserved Spinach & Mushroom Drizzle

In a 9″ x 13″ pan layer a base of sauce. 

Then place four sheets of lasagna as seen below in the pan:

Add filling to this 1st layer – then sauce.

Again four more sheets – filling – then sauce.

And so on till you get to the top layer – put ONLY sauce then sprinkle the bag of Cheese on top.

On top of the cheese drizzle the liquid, Spinach and Mushrooms you previously put aside.

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Directions for Baking:

Preheat oven to 375 Degrees.

Cover tray with tin foil.

Bake lasagna for one hour covered then another five minutes uncovered.

Let rest in oven turned off for about ten minutes.

 Serve & Enjoy

Don’t forget that glass of Vino! 

~A.M.A.~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.