Seafood Spaghettini

Again, I don't remember where I got this recipe. Maybe from Food Magazine or Good Housekeeping?

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SEAFOOD SPAGHETTI

Preparation Time : 20 minutes
Makes 4 to 6 servings

Ingredients

1 kilo halaan (clams)
1 head garlic
1/2 cup olive oil
1 tsp chili flakes
1 pack spaghettini

1. In a large saucepot, heat 2 tbsp olive oil and 2 slivers of garlic. Add the clams, cover and cook just until clams open, almost 3 minutes. Transfer clams into a bowl. Reserve clam juice in separate bowl.

2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.

3. In large pan over medium heat, saute sliced garlic in olive oil until light golden. Add chili flakes and clam juice. Toss in spaghettini and clams. Season to taste. Serve hot.

Note: Clams should be coooked on the same day they are bought. If you want to store them, cook until step 1 then refrigerate. Use within the day.

Presto Pesto

I'm sure I got this recipe from one of my sister-in-law's magazines while I was staying there. Found it in one of my notepads.


PRESTO PESTO

Preparation time - 35 minutes . Makes 6 Servings


3/4 Kilo thin spaghetti
1 large bunch fresh basil
1 small clove garlic
1/4 cup plus 1 tbsp olive oil
salt and ground black pepper
1/2 cup freshly grated parmesan cheese
3 cups cherry tomatoes
1 tbsp red wine vinegar
200g fresh mozzarella cheese cut into 3/4 inch cubes


* Cook spaghetti according to package directions

* Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor, with knife blade attached, process basil leaves, garlic, 1/4 cup oil and 1/2 tsp salt until pureed, stopping processor and scraping bowl occasionally. Add parmesan; pulse to combine. Set aside.

* In bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper with remaining 1tbsp oil and 1/4 tsp salt. Gently stir in mozzarella.

* Drain spaghetti, reserving 1/2 cup of the cooking water. Place spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large bowl. Top with tomato mozzarella.

Pasta in Olive Pesto

This is one recipe that I've tried and I'm proud to say that it was praised...by toddlers!

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Ingredients

8-10 cups water for boiling pasta
1 cup extra virgin olive oil
6 large cloves garlic
2 cups pitted green olives, drained
1 cup grated Parmesan cheese
1 410-gram can diced tomatoes, flavoured with garlic, basil and oregano
1 teaspoon salt
1 500-gram pack spaghetti or fettuccine

Procedure

Cook pasta as directed on the packaging.

In a saucepan, heat olive oil and garlic over medium heat to gently cook garlic to a light golden color, about three to five minutes. Remove garlic from the oil and reserve both garlic and oil.

In a blender or food processor, combine olives, the cooked garlic and half of the reserved olive oil. Blend or process until olives and garlic are finely diced but not pureed.

Transfer to a serving bowl. Add remaining olive oil, Parmesan cheese and tomatoes. Stir gently with a wooden spoon until blended. Set aside.

Serve pasta with prepared olive oil pesto. Or use olive pesto as a spread or dip for toasted bread.

Makes 2 cups.


* Recipe from Food Magazine. November 2007.

White Mushroom Sauce Pasta

Before I throw away the Ajinomoto recipe leaflet, I'd better save it here.

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Ingredients:

1 pack 7g Ajinomoto Ginisa Flavor Mix
2 cups cooked spaghetti
2 tbsp butter
2 gbsp flour
1/2 cup water
1/2 cup evaporated milk
1/2 cup sliced canned button mushrooms
1/8 tsp nutmeg
1/8 tsp paprika
3 tbsp parmesan cheeese

Melt butter in pan, add flour and mix well. Gradually pour water and milk, stirring continuously, simmer in low heat. Add mushrooms, nutmeg and paprika. Sprinkle Ajinomoto Ginisa Flavor Mix and continue to simmer until sauce thickens. Pour white sauce on top of spaghetti and sprinkle with parmesan cheese.