It's been a little over an hour since my mi madre and grandmother made such a DELICIOUS dinner for our family. I was so excited about it that I just had to write another entry with the recipes for you guys to share with your friends and family!
Conghilie with Clams and Mussels
Recipe courtesy Giada De Laurentiis
Ingredients
1 pound conghilie (small shells) pasta
1 pound broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound mussels, debearded
1 pound small littleneck clams, scrubbed
1 cup white win
1/3 cup chopped fresh flat-leaf parsley
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liguid.
Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussles, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with parsley.
In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.
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Artichoke Gratinata
Recipe courtesy of Giada De Laurentiis
Ingredients
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves.
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic a nd cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichoke. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
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Seared Scallops
Recipe courtesy Alton Brown
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Directions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Left to right: Mom, Dad, Me
Recipes closest to the camera: Seared Scallops,Artichoke Gratinata, Conghille with Clams and Mussles.
You can find these recipes on www.footnetwork.com
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Baking is such a fun way to keep your mind off of Disney as you wait for the purple folder. :)
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