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SHRIMP SCAMPI W/LINGUINE PASTA

INGREDIENTS: 1 ½ pound Jumbo Shrimp, deveined, shell off leaving just the tail part on Pinch of Black Pepper Kosher Salt to taste ¼ pound Plum Tomatoes, seeds/core removed, medium diced 3 tablespoon Unsalted Butter 1/3 cup White Wine 1 ½ tablespoon Lemon Juice ½ teaspoon Lemon Zest 2 teaspoon Curly Parsley, finely chopped 2 tablespoon Garlic, finely chopped 1 pound Linguine Pasta, cooked…

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Wash and scrub the clam. Fill a bowl up with cold running water add the clams back to bowl and leave them in there for about 10 minutes. This will remove any dirt or sandy on the inside of the clams. Drain, refrigerate until ready to use. In the meantime bring 6 cups of salted water to a boil. Cook the pasta in boiling water until al dente. Drain, reserving some of the pasta water for later and cool. Set aside until ready to use.

Cook the sausage until golden brown. Use a wooden spoon or a solid spoon to break the up. If you find that you still have chunks of meat in your finish product simple go over it with your knife. Add the shallots and saute until tender. Add garlic and red pepper flakes and saute for an additional 30 seconds. Be careful not to burn the pepper and garlic. Add the white wine and 1 tbsp lemon juice, reduce a 3rd of the way. Add the clam juice, bring to a boil and then to a simmer. At this point you can now add the clams and steam just until they are opened. Add the butter, cover and cook for an additional 2 minutes. At this point all the clams should all be opened. If any clams are not opened discard them! Taste and season with salt and pepper.

NOTE: Depending on your love for spice and cheese you can add as much crush red pepper flakes or Parmesan cheese as you like.

Cut bread into slices brush with garlic butter and grill, or you can brush the bread with garlic butter and toast in a 300 degree oven for 10 minutes. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge. Take 3 cloves of garlic and purée in a food processor season with a little salt and pepper. Add about 5 tbsp of olive oil and continue to process just until the mixture have come together.

LINGUINE PASTA and CLAMS WITH LEMON GARLIC BUTTER SAUCE Yeild: 2-4 servings Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins

INGREDIENTS: 1 dozen Little neck or cockle clams in a shell, small, scrubbed 2 tbsp Butter 1/4 tsp Red pepper flakes 1 cup White wine, dry 8 cloves Garlic, minced 2 tbsp Olive oil 2 tbsp Shallot, minced (about 1 small) 2 tbsp Lemon juice, fresh squeeze 1 box Organic Linguine pasta 1 cup Cherry tomato confit (room temperature) Parsley, minced, as needed Parm cheese, grated, as needed Salt and pepper to taste 1 cup Clam juice

METHOD: 1. Wash and scrub in cold water the clams to remove any dirt or sand on the outside. Fill a bowl with cold running water, add the clams back to the bowl and leave them in there for about 10 mintues. This will remove any dirt or grains of sands on the inside of the clams when the open up in the water. Drain and refrigerate until ready to use. 2. In the meantime time, in salted boiling water (6cups) cook pasta in boiling water until al dente. Drain, cool, remove any lumpy pasta. Set aside until ready to use. 3. In a large pot, heat oil over medium high heat. Cook sausage until golden brown, using a spoon to break up thw sausage. Blot on paper towel. Set aside until ready. If you fine that you have any chunks once the sausage is done. Simple go over them with a knife until you have bite size pieces. Drain some on the fat off, add the shallots and saute until tender. Add garlic and red pepper flakes and saute for an additional 30 seconds. Be careful not to burn the pepper and garlic. Add the white wine and 1 tbsp lemon juice, reduce a 3rd of the way. Add the clam juice, bring to a boil and then to a simmer. 4. At this point you can now add the clams and steam just until they are opened. Add the butter, cover and cook for an additional 2 minutes. At this point all the clams should all be opened. If any clams are not opened discard them! Taste and season with salt and pepper. 5. In a medium size sauté pan, melt 1 tbsp butter add, lemon zest, the pasta. 1/2 of the clam sauce and reduce until the mixture is thick…if the sauce is sauce is too thick add a bit of pasta water to slightly thin it out. Add the parmesan cheese, sausage and toss. Remove from heat. Being that the tomatoes are already cooked and at room temperature, you want to add them last, just long even to warm them. Taste and adjust seasonings with salt. Remove from stove and finish with the remaining tbsp of lemon juice and parsley. You can add more cheese and or pepper flakes if you want. After all you can’t go wrong with both :) 6. Place pasta in a bowl, and top with the clam mixture. Finish with a little parsely and freshly grated parm cheese.

TOMATO CONFIT

INGEDIENTS: Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins 1 lb Organic baby heirloom tomatoes 4 sprigs Rosemary 3 sprigs Thyme 1 bulb garlic, peeled 1/2 cup Olive oil 1/2 cup Canola oil Salt and pepper to taste

METHOD 1. In a saucepan, combine the tomatoes, garlic clove, rosemary sprigs, thyme, canola oil, olive oil, salt and pepper. Cook in a 300 degrees on for 25 minutes. Remove from the oven and cool for 15 minutes. Discard the the rosemary sprigs. Reserve the garlic and the oil.

NOTE: This can be store in a clean airtight container for up to 2 weeks. (I store mine a mason jar).This recipe can also be made a day ahead of time.

LINGUINE PASTA and CLAMS WITH LEMON GARLIC BUTTER SAUCE Wash and scrub the clam. Fill a bowl up with cold running water add the clams back to bowl and leave them in there for about 10 minutes.

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