Posts Tagged ‘pasta’

Fettucini alla Bolognese is my daughter’s go-to dish when we visit one of our favorite Italian restaurants,  Il Corso, on W 55th St. in New York. But we only go there once a year, so it was about time that I tried my hand at Bolognese at home. The dish isn’t difficult, but like many great dishes, the better the quality of the ingredients, the better the result.

I use grass-fed ground veal that I get down the road from a local dairy farm: Sweet & Salty Farm in Little Compton, RI. I use ground Berkshire pork, full of “good fat.” And I use guanciale, a cured pork product that comes from the cheek (jowl) of the pig. I buy the Berkshire pork jowls raw and cure them myself. The rest of the ingredients are organic, when available.

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5 tablespoons extra virgin olive oil
3 tablespoons butter
1 medium onion, finely chopped
1 carrot, finely chopped (1/3 cup)
1 stalk celery, finely chopped (1/3 cup)
1 clove garlic, thinly sliced
1 lb. ground veal
1 lb. ground pork
1/2 cup finely chopped guanciale
1 small can (6 oz.) tomato paste
1 cup ground tomatoes
1 cup milk
1 cup white wine (I use an un-oaked chardonnay like Alice White)
1 lb. pasta, cooked (I use Garofalo gluten-free pasta)

 

Place the olive oil and butter in a large sauce pan with a heavy bottom over medium heat. Once the butter has melted, add the onion, carrot, celery and garlic. Keeping the heat on medium, sweat the veggies and allow them to get soft but not brown, about 10–15 minutes.

Turn the heat on high and add the guanciale. Stir it around to keep it from sticking. Let the guanciale cook for a minute, then add the veal and the pork, constantly stirring until the meat browns.

Once the meat has browned, add the tomato paste, ground tomatoes, milk and wine. Once it comes to a boil, reduce the heat to a medium-low, and let it simmer for 60–90 minutes, stirring occasionally.

Traditionally, ragu Bolognese is served by placing a portion of cooked pasta in a pan, and adding just enough sauce to have it cling to, not drip from, the pasta. It’s not soup!

 

Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best.
Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coastal villages as well. Disease is commonplace in shrimp farms, so they’re pumped full of antibiotics and pesticides.
Imported wild shrimp are also a problem because of bycatch. For every pound of wild shrimp caught, several pounds of other animals such as turtles die needlessly in the trawler nets.
Wild-caught  American shrimp is the best way to go for your health and the environment. American shrimp fishermen are required by law to reduce bycatch. For example, they’re required to use Turtle Exclusion Devices to stop turtles from being caught in their nets.
I stopped eating tiger shrimp and other farmed shrimp from foreign countries a long time ago because I found a source of shrimp that not only delivers to my door, but offers me that shrimp at competitive pricing even with the shipping! And best of all, it’s wild caught in American waters. I’m supporting the lives of shrimp men along the Gulf of Mexico, not some foreign country that doesn’t give a rat’s ass about the environment, the shrimp they raise in it, or my family’s well-being.

The real deal, usually sold in 5 lb. boxes.

On top of everything else, wild-caught American shrimp tastes better. And why shouldn’t it? The shrimp are eating their natural foods found in the wild…not some pellets thrown at them that contaminate the water and the shrimp themselves.
My favorite website for wild-caught American gulf shrimp is www.cajungrocer.com. I’ve been ordering my favorite Cajun foods, like Turduckens and alligator sausage, from these people for many years, but they also sell frozen shrimp and live crawfish (in season.)
Don’t cheat yourself, your friends or your family out of something really special. Wild-caught American gulf shrimp costs the same, supports our economy, is better for you and tastes better.
The basics of this recipe come from my friend, Lee, a retired chemist in New Jersey who also enjoys creating in the kitchen. What I found interesting about his recipe was the touch of sugar that doesn’t really add sweetness but rather helps create the light, tasty caramelized crust that forms on the shrimp when you sear it. I tweaked a few things in this recipe, but the essence of it remains the same.

Seasoned shrimp.

 

1 lb. large peeled and deveined wild-caught American shrimp
Salt
Freshly ground pepper
Sugar
4 tablespoons softened butter
1 clove of garlic, squeezed through a press
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 teaspoon oregano
Extra Virgin olive oil
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar in a bowl.
In a separate bowl, mash the butter with a fork, folding in the garlic. Add the lemon juice, parsley, oregano, and 1/4 teaspoon salt.
Heat a tablespoon of olive oil in a large skillet over high heat. Add half the shrimp in a single layer to the pan and cook it at high heat until it’s caramelized on one side, about 1 minute. Flip the shrimp over with tongs and cook for another 30 seconds. Don’t over-cook it!
Remove the cooked shrimp to a covered bowl and similarly sear the other half of the shrimp, then return the other half of the shrimp back to the skillet. Turn down the heat to medium and add the butter/garlic/lemon/parsley/oregano/salt mixture, occasionally tossing shrimp around in the pan to evenly coat them with the glaze.
If you’re serving the shrimp over pasta, increase the amount of butter and olive oil to just lightly coat the pasta. Toss the cooked pasta into the pan of shrimp to combine.
I like to season lightly at the end with a tiny pinch of Fleur de Sel. Serve immediately.

I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.

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8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper

Peel and de-vein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss to mix. Open the can of tomatoes and puree it in a food processor.

In a saucepan, heat the olive oil. Saute the onions until they’re translucent and then add the garlic. Saute the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep away from open flame! Add salt and pepper to taste.

Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle all over the top.

Bake in a pre-heated 350 oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta.

Who says you have to cook a burger on the grill for Memorial Day? This is one of my favorite ways to enjoy clams…and without the clam knife! I always use hardwood charcoal.

Although I live on the opposite side of Rhode Island, I love visiting my friends at American Mussel Harvesters in North Kingstown. The quality of their seafood is second to none, which is why they supply so many area restaurants with their products. They feature “restaurant ready” mussels, meaning they’ve been cleaned and de-bearded. And their “restaurant-ready” clams mean they’ve been purged to perfection! (www.americanmussel.com) They ship, too.

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A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon minced garlic
1/2 teaspoon sea salt

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The clams should be stored cold and dry until ready to use…not in water, not on ice. Place the clams in a bowl and cover with a wet dish towel in the fridge.

Because my clams have already been purged, I don’t have to do it at home. But here’s what to do if they haven’t been purged: Fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Add the clams to this bowl and let them purge in this liquid for at least an hour. They will suck up the corn meal and spit out sand and grit. After an hour, pour off the water/salt/meal/grit mix, and thoroughly wash the clams.

Start your hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, grab a disposable aluminum foil tray and place it on a burner on your stove over medium heat. Add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir to combine. Once the butter has melted and everything has blended, bring the tray over to the charcoal grill and place on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) They’re done as soon as they open, but you can cook them as long as you like, from raw to more thoroughly cooked. As each one reaches its desired doneness, place it carefully in the aluminum tray, making sure you don’t lose any of that precious liquid inside the clam shell. Give it a swish in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with that herby butter sauce on top of pasta…or simply eat them with a fresh baguette. A glass of great white wine is a must.

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Fast food is a relative term.
What we Americans think of as fast food is not what, say, the Italians think of as fast food. We think of drive-thru burger joints serving greasy, salty and fatty food. Swallow a burger, pop a Crestor. The Italians think fast food is something that simply doesn’t take all day to cook! If you can use the freshest of ingredients, and serve it in the time it takes to sip a half a bottle of wine while chatting with a friend, it’s fast food Italian-style.
Years ago, when my wife and I were visiting the island of Capri in Italy, one of the dishes we enjoyed was an incredibly simple pasta and tomato dish called spaghetti sciue-sciue (pronounced “shwee-shwee.”) We were told that sciue-sciue was loosely translated as “quick-quick,” although a check on the web said that it also translates to “improvisation” in Italian. And though quick it was (that is, by Italian standards), it was one of the most memorable dishes we had on our trip. It could be because of our surroundings: the famous Faraglioni rocks all around us at a small seaside restaurant called Da Luigi ai Faraglioni. We took the small shuttle boat from Marina Piccola, which made its way through those stacks jutting out of the Bay of Naples, and landed at this historic restaurant, built in 1936. People come here not only to dine, but to spend the day sunbathing and swimming. (Check out the amazing photos here. http://www.capri.com/en/c/da-luigi-ai-faraglioni)
So the reason Da Luigi’s sciue-sciue was so amazing certainly was, in part, the location…but it was also very much due to the use of the freshest and best possible ingredients…and they didn’t mess around with them too much.
The best time to make this dish is when tomatoes are at their absolute best in your area. But if you can get your hands on some beautiful cherry tomatoes off-season (they seem to be tastier than larger tomatoes in the winter months), it’s worth having a go at it as well.

 

 1 small can (6 oz.) tomato paste
½ cup extra virgin olive oil
2 hot Italian dried peppers, finely chopped
¼ cup white wine
8 to 10 chopped plum or cherry tomatoes (as ripe as possible)
12 to 15 torn fresh basil leaves
½ stick (4 oz.) unsalted butter
1 ball of fresh mozzarella (about 12 oz.)
1 lb. of spaghetti, or better yet, bucatini (Using GF pasta will keep this whole dish gluten-free)
Sea salt
Fleur de Sel (optional)
Heat a large pot of salted water to a boil and toss the pasta in.
Almost burn—as in “heavily caramelize”—the tomato paste in a large pan with the olive oil, salt, and the dried peppers. Add the white wine to de-glaze, and simmer until reduced by half.
Add the chopped tomatoes and simmer on medium heat until they start to break apart. Hand tear the mozzarella ball into shreds and add to the sauce, stirring gently. Add the basil.
Add the butter, gently stirring until it melts.
When the pasta is slightly firmer than al dente, drain it and add it to the pan with the sauce.
Serve immediately, finishing with a little Fleur de Sel.

 

Finito!

I’m fortunate that I can buy my veal from a nearby farm where the animals are raised humanely. That makes for happier animals and incredibly flavorful meat…and no guilt about using it.

The subtle flavor of veal can get lost with heavy seasonings, so I keep it simple. The addition of veal bone broth amplifies the umami factor and keeps the meatballs from drying out.

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1 lb. ground veal
1 cup toasted breadcrumbs
2 teaspoons parsley
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 egg
extra virgin olive oil
1 lb. pasta, cooked firmer than al dente
2 cups veal bone broth or stock
salt and pepper for seasoning
2 tablespoons half-and-half
2 tablespoons butter
1 cup of frozen organic peas

 

Make the meatballs: Combine the veal, breadcrumbs, parsley, oregano, basil, salt, pepper, garlic, onion and egg in a bowl, mixing the ingredients thoroughly. Don’t over-mix.

Pre-heat the oven to 350 degrees.

Heat a tablespoon of the olive oil in an oven-proof pan, and form the meatballs one by one, placing them in the pan. Brown the meatballs on all sides over medium heat. Place the pan in the oven to cook the meatballs for 10 more minutes.

In a saucepan, heat the veal bone broth. Once the meatballs have cooked in the oven, transfer them to the pot of veal bone broth and cover with a lid, keeping the heat on low. If the broth doesn’t cover the meatballs, turn them every once in a while to keep them moist on all sides. Cook the meatballs in the broth for about 30 minutes, then transfer them to a large sauté pan.

Turn the saucepan with the veal broth on high and reduce it to about 1/2 cup. Season it with salt and pepper.

In a large pot, cook the pasta to a bit firmer than al dente in well-salted water. Drain and set aside.

In the large sauce pan with the meatballs, add the butter and the half-and-half. Add the reduced veal broth, the pasta, and the peas.

Gently mix the ingredients in the pan until the peas have warmed through and the sauce clings to the pasta. Serve immediately.

 

 

 

 

 

This is not your average shrimp! Found in the Pacific, from Southern California all the way up to Alaska, as well as Japan and Korea, these beauties, identified by the white spots on the sides of their first and fifth abdominal segments, live up to 11 years. And here’s the crazy part: each spot prawn (or spot shrimp) spawns once as a male and one or more time as a female!

prawns 1

Having read so much about them, I ordered a pound and decided that I would get full use of the shrimp by peeling them and making an intensely flavored sauce out of the shells.

Peeling and de-veining was easy: the shells slipped right off the shrimp, and they were so beautifully clean, their were no veins to remove!

If you can’t get  hold of Wild Pacific spot prawns, shrimp or lobster will certainly do. Just remember to ask your fishmonger for wild caught American shrimp, and not that horrible farmed stuff from Asia. If he doesn’t have it, shop elsewhere.

prawns 2

 

For the stock:

1 lb. wild Pacific spot prawns, thawed, peeled, and de-veined. Save shells and container water, if any.
1 tablespoon extra virgin olive oil
1/2 carrot
1/2 celery stalk
1/4 onion
1 smashed clove garlic
4 whole peppercorns
2 teaspoons ketchup
1/2 sprig rosemary
1/2 sprig thyme
6 cups water

 

For the shrimp:

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
4 Tablespoons butter, room temperature
1 Tablespoon extra virgin olive oil

 

The final touch:

1 Tablespoon extra virgin olive oil
1 shallot, finely chopped
2 garlic cloves, pushed through a garlic press
2 Tablespoons butter, room temperature
1/8 cup fresh chives or scallions, finely chopped

 

1 lb. pasta

 

For the stock:

Peel and de-vein the shrimp. Keep the peeled shrimp in the fridge, covered.

In a pot, heat the olive oil and add the carrot, celery, onion, garlic, peppercorns, ketchup, rosemary, thyme and shrimp shells. Saute for a few minutes to get the flavors going. Add the container water, if any, and 6 cups water. Bring it to a boil and let it simmer for 2 hours.

Strain the solids out and discard them. Place the stock in a smaller pot, and continue reducing it until about 1 cup of the stock remains.

Boil the pasta well-salted water and remove it from the water before al dente stage. (It will cook more later.) Strain it and set aside.

 

For the shrimp:

Combine the salt, pepper and sugar with the prawns in a bowl and toss to coat them evenly.

In a large saute pan, heat the butter and olive oil on medium-high heat. Add the shrimp and cook until lightly caramelized and almost cooked all the way through. Do not overcook! Set them aside.

 

The final touch:

In the same large saute pan that you cooked the shrimp, heat 1 tablespoon of olive oil and add the shallot. Saute for 1 minute, then add the garlic. Saute for 2 more minutes, then add some of the stock, the shrimp, the pasta, and the butter, and mix well. If it’s dry, add more of the stock until the pasta is coated, but not dripping. Salt and pepper to taste. Garnish with the chives.

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Serve immediately!

 

 

 

 

 

 

 

 

Spaghetti alla Carbonara and Fettuccine Alfredo are my two favorite pasta dishes. Little did I realize that if I took the best of each one, I’d have something that would just blow me (and my family) away. The addition of chicken and peas made for a more balanced plate. This will now be my go-to dish when guests arrive, since many parts can be prepared ahead of time. And you’d never know that this dish is completely gluten-free!

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Start with the chicken…

The breading for the chicken uses gluten-free bread that I’ve toasted, crumbled and put into a food processor to make breadcrumbs. You get a lot more flavor this way than using store-bought GF breadcrumbs from a can. I add gluten-free flour to it to lighten it up. Cup4Cup is by far the best GF flour I’ve tried.

1/2 lb. chicken breasts, cut into 1″ pieces
1 egg, scrambled
4 oz. sliced gluten-free bread, toasted (I use Udi’s frozen bread)
1/2 cup gluten-free flour (I use Cup4Cup)
3 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
olive oil, for frying

Scramble the egg in a bowl. Cut the chicken into pieces, and add them to the egg, making sure they get evenly coated. Set aside.

In another bowl, combine the bread crumbs, flour, parsley, oregano, basil, garlic, onion, salt and pepper. Set aside.

Fill a pan with about an inch of olive oil. Heat to medium-high, for frying.

In batches not to overcrowd the pan, take the chicken pieces out of the egg and toss them in the bread crumb mixture, shaking off the excess. Place them carefully in the hot oil and fry on both sides until golden. Since they’re small pieces, they should cook all the way through easily. Drain on a plate covered with paper towels. Do this with all the chicken and set aside. Try not to eat it all before you make the rest of the dish! (This chicken can also be eaten as is–these are my daughter’s favorite nuggets–or used with tomato sauce and cheese to make a delicious chicken parmigiana.)

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The carbonara factor…

Many recipes for Spaghetti alla Carbonara use pancetta or bacon. But the original recipe calls for guanciale: cured (but not smoked) pig jowls, or cheeks. It’s easy enough to find in a good Italian food store, but I cure my own. I buy raw heritage Berkshire pork jowls from a farm that raises the pigs humanely, and cure the jowls for about 3 weeks in a combination of salt, pepper and fresh thyme leaves. Then I rinse them, pat them dry, and cut them into portion-sized pieces, which I wrap individually and freeze until I need them. It’s a lot of work, but to me, totally worth it.

3 oz. guanciale

If the guanciale is frozen, let it thaw just a little, then cut it into the smallest cubes you can manage. Place it in a pan and cook them until they’ve browned and crisped beautifully. Keep an eye on the pan, as guanciale can burn easily. Use the fried meat bits for this recipe and save the fat for flavoring a future dish! Set aside.

The Alfredo sauce…

Despite what you get in crappy restaurants like Olive Garden, Alfredo sauce should not be runny or soupy. It should cling to the pasta and be rich in flavor. I use Garofalo gluten-free pasta exclusively, because it tastes just like real pasta. Believe me, I’ve tried every GF pasta out there. I buy mass quantities at Amazon.

1 cup heavy cream
3 tablespoons butter
Fleur de Sel or sea salt
1 lb. pasta, fresh or dried (I used linguine this time because that’s what I had in my pantry)
2/3 cup freshly grated Parmigiano Reggiano cheese
freshly ground black pepper
a very tiny grating of fresh nutmeg (optional for this dish–I leave it out–but used when I make Alfredo)

 

Put 2/3 of the cream and all the butter in a large saucepan that will later accommodate all the pasta. Simmer over medium heat for less than a minute, until the butter and cream have thickened a bit. Turn off the heat.

Drop the pasta in a bowl of boiling salted water. If the pasta is fresh, it will take just seconds. If it’s dry, it will take a few minutes. Gluten-free pasta, which is what I use, takes a little longer. Either way, you want to cook the pasta even firmer than al dente, because it will finish cooking in the pan with the butter and cream. Drain the pasta immediately when it reaches that firm stage, and transfer it to the pan with the butter and cream, tossing the pasta gently for a few seconds to coat.

Turn the heat under the saucepan on low, tossing the pasta, coating it with the sauce. Add the rest of the cream, all the Parmigiano Reggiano, a bit of pepper (no salt because the guanciale will add more saltiness later), and the nutmeg (if you’re using it.) Toss briefly until the sauce has thickened and the pasta is well-coated.

 

At this point, you don’t want the pasta to get to dry, so you add…

1 cup of frozen peas

…tossing gently to warm them through. Also add the cooked guanciale at this time.

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Plate the pasta in a bowl or dish and serve the chicken alongside.

 

 

 

 

 

 

We’re in Santorini, Greece! Besides being one of the most magnificent places on earth, it’s where we first feasted on a beautiful lobster and pasta dish that we only dreamed about when we got home…until I got up the nads to give it a try. It’s one of those dishes that takes time to prepare…time consuming but so spectacular.

Where we first had our pasta with lobster sauce in Santorini.

Where we first had our pasta with lobster sauce in Santorini.

Love the signs!

Love the signs!

It’s absolutely important to make a good stock: the base for all the other flavors to follow.

Cooked lobster LTL

 

For the stock…
2 1-1/2 lb. lobsters, slightly under-cooked
12 cups water
1/2 onion, chopped into quarters
3 celery stalks, chopped into quarters
1 carrot, chopped into quarters

 

Under-cook (steam or boil, whatever your favorite method) the lobsters, less than the usual 8 minutes. Remove the lobster meat from the shells and set aside.

Place the cleaned lobster shells, claws, tails, legs and bodies in a large pot. (You don’t want any of the internal organs or tommaley.) Crush the shells so they fit in the pot. Add the water, onion, celery and carrot. Set the heat on high. Cook until it is reduced by half.

Strain the stock, discarding the lobster shells and veggies. Bring the stock back to the heat and reduce it until all you have left is 1 cup of intense stock.

 

Pasta with lobster sauce

For the lobster sauce…
1/2 onion, finely chopped
1 garlic clove, finely chopped
pinch of Italian red pepper flakes
teaspoon parsley
extra virgin olive oil
1/2 cup lobster stock
1/4 cup San Marzano tomato sauce (see below)
splash of white wine (I use Alice White Chardonnay)
salt and pepper

 

Final ingredients…
reserved lobster meat
1/2 lb. cooked pasta

 

Add some olive oil to a large pan and saute the onions until translucent. Season with salt and pepper. Add the garlic and cook for 10 seconds. Add the red pepper flakes and parsley.

Add 1/4 cup of the lobster stock and let it cook, reducing by half. Add the other 1/4 cup of lobster stock and the tomato sauce. Let it cook for a couple of minutes and add the white wine. Cook for a few minutes more.

Cook the pasta and drain it even before it reaches the al dente stage. Place the pasta in the pan with the sauce, heating and coating thoroughly. Add the reserved lobster pieces and warm them through, tossing in the sauce. Serve immediately.

For the San Marzano tomato sauce: I take a can of San Marzano tomatoes and place it in a food processor or Vita-Mix and blend. Pour into a pan and reduce over medium heat by half, until sauce has thickened.

My first foray into serious cooking started when I bought “The Classic Italian Cookbook,” written by the legendary Marcella Hazan.

Like many great recipes, Fettuccine Alfredo is not complicated…but few restaurants that offer it get it right. Most of the Alfredo sauces I’ve had were watery, floury, and salty and had nothing in common with the real deal.
To this day, if I want a great Alfredo, I make it like Marcella.

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1 cup heavy cream
3 tablespoons butter
Fleur de Sel or sea salt
1 lb. Fettuccine, fresh or dried
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
A very tiny grating of nutmeg

Put 2/3 cup of the cream and all the butter in a large saucepan that will later accommodate all the pasta. Simmer over medium heat for less than a minute, until the butter and cream have thickened. Turn off the heat.

Drop the fettuccine in a big pot of boiling salted water. If the pasta is fresh, it will take just seconds. If it’s dry, it will take a few minutes. Cook the fettuccine firmer than usual, because it will finish cooking in the pan with the butter and cream. Drain the pasta immediately and thoroughly when it’s done and transfer to the pan containing the butter and cream.

Turn the heat under the pan on low, and toss the fettuccine, coating them with the sauce. Add the rest of the cream, all the grated cheese, 1/2 teaspoon salt, the pepper and the nutmeg. Toss briefly until the sauce has thickened and the fettuccine are well coated. Taste and correct for salt.

Serve immediately!