World of Pastabilities http://www.worldofpastabilities.com Delicious pasta recipes and fun pasta ideas Tue, 31 Mar 2015 15:13:46 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Squid Ink Pasta with Shrimp and Tomatoes http://www.worldofpastabilities.com/squid-ink-pasta-with-shrimp-and-tomatoes/ http://www.worldofpastabilities.com/squid-ink-pasta-with-shrimp-and-tomatoes/#respond Tue, 31 Mar 2015 15:13:45 +0000 http://www.worldofpastabilities.com/?p=968   I’m back! My blog had some technical difficulties in the last two weeks… and now I’m up and running and happy to now be sharing this great recipe! Bon Appetit! It’s that happy phrase you hear right before taking a sumptuous bite.  It often infers celebrating with friends after many hours of planning, careful... 

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Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

 

I’m back! My blog had some technical difficulties in the last two weeks… and now I’m up and running and happy to now be sharing this great recipe!

Bon Appetit! It’s that happy phrase you hear right before taking a sumptuous bite.  It often infers celebrating with friends after many hours of planning, careful prepping of food and fluffing of the house.  There are usually hands in the air with the sweet sound of clinking glasses. But in this case it was my voice yelling “Bon Appetit!” when opening the mailbox to find the March edition of one of my favorite food magazines, Bon Appetit.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Especially when I saw the cover and title, “The New Rules of Pasta”.  Yes, I did my happy dance.  Thankfully no one was around.  The article highlights some of today’s unique ingredients and how they are changing the traditional and expected tastes of pasta dishes.  These ingredients can range from hearty greens, unusual wheat, chopped fresh nuts, to Asian spices and condiments.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

When the author mentions that one of his latest pasta meals was enjoyed at one of our local restaurants, Rolf and Daughters, I knew then that I had to try and recreate the gorgeous cover of Squid Ink Pasta with Shrimp and Tomatoes.  Chef Philip Krajeck, who has been garnering national attention for years, is referred to as a “modern pasta savant”.  Woohoo!  Right here in Nashville!  Plus I’ve had a package of Squid Ink Pasta in my pantry just waiting for this opportunity.  “The World is Full of Pastabilities®!” my friends!  But you already knew that. :)

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Forget regular spaghetti for a second and imagine a plate of beautiful pasta made with “ancient grains” like Kamut, Matt or Farro.  My favorite producer of these incredibly delicious, high quality pasta is Felicetti, located in the mountains of the Dolomites in Italy.  This family run business approaches the making of Monograno Felicetti pasta like artists, carefully and deliberately.  Ricardo Felicetti is laser focused on the purest quality ingredients as well as environmentally sound production.  He is a passionate pasta producer who we are happy to say is also a friend.  When you experience the taste, you’ll understand what I am talking about!  You can read all about it here.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

 

OK – back to my Squid Ink Pasta with Shrimp and Tomatoes.  The cover photo shows the exotic flavor and color of Squid Ink Pasta.  Squid ink (commonly from Cuttlefish) gives the pasta a slightly salty and rich flavor.  It is not commonly or easily manufactured due to the messy stains the ink can produce.  So I buy it in specialty stores when I see it, and keep it for a seafood inspired dish.  If you missed our other inspired shrimp dish, be sure check out our Shrimp, Avocado, and Spinach Pasta with Mango Vinaigrette.

Bon Appetit Magazine’s recipe calls for a specialty ingredient called “nduja”.  This is a spreadable salami of sorts that adds depth and flavor to many recipes and even can be used on sandwiches.  Of course I had no nduja on hand, and was too eager to wait to order some.  So I substituted their recommendation of additional olive oil and red pepper flakes, knowing that it wasn’t quite equal.  In fact, the dish was delicious, but it did lack some depth.  Next time, in lieu of nduja, I’m adding finely chopped salami to add some punch.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Pasta lovers, it is time to explore and expand your everyday pasta palates with this Squid Ink Pasta with Shrimp and Tomatoes.  Let’s continue to introduce new ingredients and flavors as we create and celebrate one of our favorite foods – pasta!  Bon Appetit!

Squid Ink Pasta with Shrimp and Tomatoes
 
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A lusciously rich squid ink pasta dinner! The shrimp, tomatoes, and red pepper add layers of flavor...a seafood lovers paradise! Recipe from Bon Appetit Magazine March 2015
Author:
Serves: 4
Ingredients
  • 12 ounces Squid Ink linguine or other squid ink long shape
  • 1 pound shell on shrimp
  • 3 T. olive oil, divided
  • 6 cloves garlic, 2 smashed, 4 thinly sliced
  • 1 bay leaf
  • 1 cup pureed whole peeled tomatoes (I used Italian imported)
  • 4 oz. nduja (or 4 oz. finely diced salami)
  • Kosher Salt
  • ¼ cup fresh lemon juice
  • ¼ cup fresh parsley, plus more for garnish
  • Freshly ground black pepper
Instructions
  1. Peel and devein the shrimp, keeping shells aside. Chop shrimp and set aside.
  2. Heat 1 T. oil in a medium sauce pan over med-high and cook the smashed garlic, stirring until golden, about 1 minute. Add shrimp shells and cook, stirring, until bright pink, about 2 minutes.
  3. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced, 8-10 minutes. Strain through fine mesh sieve into a large bowl and discard solids.
  4. Heat remaining 2 T. oil in a large skillet over med-high heat. Add finely diced salami (if substituting for nduja) and cook for about 2 minutes. Add sliced garlic and cook, for about 1 more minute until fragrant. Remove from heat and carefully add tomatoes and 1 cup stock. Note: Mixture may sputter. Return to heat and cook until sauce begins to thicken, about 3-5 minutes. If you are using njuda, Add it at this point, using a wooden spoon to work it into sauce. Reduce and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook until opaque, approx. 2 minutes.
  5. Meanwhile, cook the pasta in a large pot of salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups of the pasta water.
  6. Add pasta and 1 cup pasta water to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes.
  7. Add lemon juice and ¼ cup parsley. Toss.
  8. Season with salt and pepper according to taste.
  9. Serve pasta topped with more fresh parsley.
Notes
Stock can be made 1 day ahead. Let cool, cover and chill. Wrap tightly and chill shrimp separately.

 

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Bacon, Brussels Sprout, and Corned Beef Pasta http://www.worldofpastabilities.com/bacon-brussels-sprout-and-corned-beef-pasta/ http://www.worldofpastabilities.com/bacon-brussels-sprout-and-corned-beef-pasta/#comments Tue, 10 Mar 2015 14:15:36 +0000 http://www.worldofpastabilities.com/?p=945 St. Patrick’s Day is around the corner and I always find myself searching for a festive recipe to celebrate.  Can I admit that I’m not the hugest fan of “corned beef”?  It scare me.  What exactly is it anyway?  And if it is so great, why do we only hear about it in March?  You’d... 

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Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

St. Patrick’s Day is around the corner and I always find myself searching for a festive recipe to celebrate.  Can I admit that I’m not the hugest fan of “corned beef”?  It scare me.  What exactly is it anyway?  And if it is so great, why do we only hear about it in March?  You’d think with my Scotch-Irish blood I’d already know.  So I had to learn. :)

Corned beef is a salt cured beef product, cured with “corns” of salt, served typically hot with cabbage or cold, sliced on sandwiches, or as a corned beef hash.  It was popular during both World Wars.  Today it remains a part of the regular fare in countries with British culinary traditions.  (Sources:  Google, Wikipedia)

OK, that explains it.  Now the challenge was to find a way to really embrace corned beef for this holiday.  Luckily our good friend, Carole, brought me this recipe she found in Good Housekeeping and said, “Carey, what do you think about this?  You can change the pasta and add corned beef!”  Thank you Carole!  This holiday we’ll be enjoying our Bacon, Brussels Sprout and Corned Beef Pasta.

Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

Well, the first two main ingredients are two of my favorites, BACON! and Brussels Sprouts.  Already I knew that this had potential.  Remember my BLT Pasta Salad?  When you lead with bacon, all is good.

At least Brussels sprouts are a part of the cabbage family so we are still trending for the holiday.  Aren’t they cute?!  And when you cook them in bacon fat and add some sweet golden raisins, I mean come on, you know it is going to taste delicious!

Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

Adding some cubed corned beef and tossing with some Good Luck pasta make this the perfect St. Patrick’s Day dish.  It is light, colorful, and a wonderful combination of flavors.  So call yourself “Lucky” friends!  Try your luck and spread some fun around this St. Patrick’s Day!

If you want to check out our Good Luck pasta and other fun shapes, you can click here.  And if you have any fundraising needs, we’d love for you to check out our fundraising program!

Bacon, Brussels Sprout, and Corned Beef Pasta
 
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Adapted from Good Housekeeping A festive holiday meal!
Author:
Serves: 4
Ingredients
  • 14 ounce bag of Good Luck Pasta (or any 14-16 ounce bag of short pasta like penne, farfalle, etc)
  • 6 slices of bacon (do not used pre-cooked - you need the fat to cook the sprouts)
  • 12 ounces of Brussels sprouts, quartered
  • ½ t. salt
  • ½ t. pepper
  • 2 shallots, thinly sliced
  • 6 ounces of corned beef, cubed (approx. one ½" slice of corned beef from deli)
  • ½ cup golden raisins
  • ½ cup dry white wine
Instructions
  1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining pasta!
  2. In a large sauce pan, cook bacon until crispy, approximately 5-6 minutes on med-high. Remove bacon from pan and place on a plate on a paper towel. Crumble bacon when cooled.
  3. Add sprouts to pan with bacon fat, add salt and pepper, and cook covered for 5 minutes. Do not stir!
  4. Add shallots, golden raisins, and corned beef. Cook for 2 minutes more.
  5. Add white wine and cook for an additional 2 minutes.
  6. Add pasta, crumbled bacon, and reserved pasta water. Toss and serve!

 

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Tuscan Style Clam Sauce http://www.worldofpastabilities.com/tuscan-style-clam-sauce/ http://www.worldofpastabilities.com/tuscan-style-clam-sauce/#comments Fri, 06 Mar 2015 17:24:53 +0000 http://www.worldofpastabilities.com/?p=927 This is one of my oldest pasta recipes and favorite pasta dishes of all time!  PERIOD.  Making this brings me back to the early days of The Pasta Shoppe.  John and I made pasta for dinner almost every night.  Our experimenting ran the gamut.  It was back way before “watching carbs” was even on people’s... 

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Tuscan Style Clam Sauce | WorldofPastabilities.com

This is one of my oldest pasta recipes and favorite pasta dishes of all time!  PERIOD.  Making this brings me back to the early days of The Pasta Shoppe.  John and I made pasta for dinner almost every night.  Our experimenting ran the gamut.  It was back way before “watching carbs” was even on people’s radar.  And back when my young metabolism could withstand any kind of food intake.  Oh, those were the days!

When we eat at any casual Italian restaurant, anywhere in the world, I am likely to order a version of white clam sauce at least 85% of the time.  And I usually like it, and sometimes even love it…but nothing compares to my mother’s mine! :)  Really…it is mine, it’s my Tuscan Style Clam Sauce!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Tuscan Style Clam Sauce is unlike most traditional white clam sauces.  The “Tuscan Style” in Italy refers to “Alla Viareggina”, meaning in the style of Viareggina, a coastal fishing village in Tuscany.   I’ve adapted a recipe I found in an old cookbook called The Encyclopedia of Sauces for your Pasta.  The sauce is lighter, not a creamy sauce, and the wine and clams are balanced with some chopped fresh tomatoes and a little heat.  The onions add some sweetness.  SLLUUURRRRPPPP.  That sound is me, tipping the pasta bowl to my mouth after all the contents are gone.   Gone are my manners too….sorry Mom!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Chopped clams (canned) are easy to find at any grocery store…but when possible I love to add some fresh steamed clams and really take it up a notch, especially when serving guests.  Again, my favorite time to buy seafood is Costco during a Seafood Road Show weekend. If you love shellfish like I do, you might check out my Mussels or Shrimp with Mango Vinaigrette.

I fell in love with roasted banana peppers the first time I made this pasta dish.  Banana peppers are a medium sized pepper, shaped like a banana (hence the name), and are mild on the spectrum of heat.  Roasting them brings out the sweetness of the pepper, and you won’t believe the impact that just one pepper adds to the overall flavor!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Typically I use roma tomatoes and blanch, peel, seed, and chop them.  Today though I used a can of whole peeled Italian tomatoes.  I drained them and then carefully pulled out each tomato, gave them a gentle squeeze to get rid of most of the seeds, and then chopped away.   Saved a little time, and my grocery had no romas! (Ok, it is a little off season)

Tuscan Style Clam Sauce | WorldofPastabilities.com

I used a store bought Italian imported linguine for this night, and really think a long pasta shape is best suited for clam sauces.  I could have used our Angel Hair, but for some reason I was craving a sturdier shape!  Enjoy making and serving my delectable Tuscan Style Clam Sauce…and dreaming you are in Italy, sipping wine at a small restaurant on the coast of Tuscany!

If you are interested in checking out our pasta selection it can be found here.  And if you have a need for fundraising, we can help there too, just check out our fundraising program!

Tuscan Style Clam Sauce
 
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My favorite pasta dish of all time! Fresh and canned clams, sweet onions, chopped tomatoes, white wine, and mild roasted banana peppers....yum!!!
Author:
Serves: 4
Ingredients
  • 1 pound of linguine (you can use fettuccine or other long shapes too)
  • ⅔ cup olive oil
  • 1 medium onion, thinly sliced
  • ½ cup dry white wine
  • 1 8 oz. bottle clam juice
  • 3 cloves garlic, minced
  • 12 roma/pear tomatoes, blanched, peeled, and chopped (Or substitute 1 28 oz. can of Italian whole tomatoes, drained and gently squeezed)
  • 1 banana pepper, roasted, peeled, and chopped
  • ½ cup chopped parsley
  • 2 cans chopped clams (approx 6 ounces)
  • Fresh clams (they usually come in 5 pound bags), use as many as desired
  • ½ t. salt
  • ¼ t. black pepper
Instructions
  1. Blanch tomatoes in hot water for approximately 2 minutes, until skins begin to split. Cool slightly and then peel, seed, and chop. Or use whole canned tomatoes and drain, gently squeeze individually and then chop. Note that not all the seeds will be removed, but that is OK. Set tomatoes aside.
  2. Cut banana pepper in half lengthwise. Use gloves and remove seeds. Lightly coat outside with olive oil. Broil in oven, about 6-8 inches from heat, until skin is blackened. Cool slightly and peel and chop peppers.
  3. Cook pasta according to package, drain, and toss with 1 T. oil.
  4. In a large saute pan, saute onion in the olive oil until transparent. Add the wine, clam juice, tomatoes, banana peppers, and salt and pepper.
  5. Bring sauce to a boil, reduce, and cook for 20 minutes.
  6. In the meantime, if using fresh clams, add one bottle of beer to stock pot and bring to boil. Add clams and steam with lid on reducing to med-high heat, until opened. May take 8-10 minutes.
  7. When sauce is ready, add canned clams, chopped parsley and stir. Add pasta to pan and heat.
  8. Place desired amount of pasta on plate and top with fresh clams and additional chopped parsley. Enjoy!

 

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Sweet and Spicy Sesame Noodles http://www.worldofpastabilities.com/sweet-and-spicy-sesame-noodles/ http://www.worldofpastabilities.com/sweet-and-spicy-sesame-noodles/#comments Tue, 03 Mar 2015 15:43:52 +0000 http://www.worldofpastabilities.com/?p=914 Welcome to March!  Phew!  We made it through a brutally cold February and I think we are almost in the clear.  Looks like we may have one more possible snow day this week.  We’ll see.  At least we now know all the good sledding sites!  Regardless, I’m moving on to the month of Good Luck... 

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Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Welcome to March!  Phew!  We made it through a brutally cold February and I think we are almost in the clear.  Looks like we may have one more possible snow day this week.  We’ll see.  At least we now know all the good sledding sites!  Regardless, I’m moving on to the month of Good Luck and lots of Green!

I seem to go through these crazy phases of eating…where my taste buds beg over and over for the same flavors.  It could be spicy food, hot soups, or even crunchy salads.  I’m currently detecting an Asian phase setting in…last week it was Bang Bang Shrimp Pasta and today it’s an old childhood craving, Sweet and Spicy Sesame Noodles.

Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Since I was a little girl I’ve always enjoyed Asian food, especially the wide variety of noodles like soba, rice or cellophane noodles.  For more on the origins of my Asian tastes, check out my post highlighting Creamy Oriental Pasta Salad.  But this week my taste buds are screaming for sweet and spicy!

This recipe is simple and addictive.  We wanted to feature our “Good Luck” shamrock and four leaf clover pasta because of St. Patty’s Day, but you can substitute any short or long pasta.  Calling it “noodles” you might think angel hair or spaghetti…but it works on all shapes.

Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Raspberry Vinegar is an ingredient you might associate with bright vinaigrette dressings for your salads.  So if it is a new addition for your pantry, there are lots of possibilities to enjoy this Spring and Summer!  In Sweet and Spicy Sesame Noodles the vinegar is a wonderful addition and adds the tangy sweetness that balances out the spicy Chinese hot oil.  Crunchy green onions and the toasted sesame seeds are just the right toppings to finish off this noodle dish.  To make this a little more substantial and to serve as an entrée, you can add cooked, sliced chicken breasts.  Just toss the chicken in some dressing before adding it to the noodles!  Enjoy!

5.0 from 1 reviews
Sweet and Spicy Sesame Noodles
 
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Sweet and spicy combo delicious on any noodles! Add cooked, sliced chicken breast to make it more of an entree!
Author:
Serves: 4
Ingredients
  • 14 oz. bag of Good Luck pasta (or 14-16 ounces of long or short pasta)
  • 3 ½ T. sesame oil
  • 3 ½ T. soy sauce
  • 3 T. good quality raspberry vinegar
  • 2 T. sugar
  • 1 t. salt
  • ½ - 1 t. Chinese hot oil
  • ½ cup thinly sliced green onions
  • Toasted sesame seeds for topping, optional but encouraged!!
Instructions
  1. Combine sesame oil, soy sauce, raspberry vinegar, sugar, salt, hot oil, and green onions in a large bowl.
  2. Cook Good Luck pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Drain, rinse with cold water, and toss with 1 T. sesame or vegetable oil. If using other pasta, cook according to directions on box.
  3. Add pasta to seasoned ingredients in bowl and gently mix to combine. Cover and hold for 4 hours before serving or hold overnight in refrigerator. Before serving, toss pasta and garnish with paprika, additional chopped green onions, and toasted sesame seeds.
Notes
For an entree or heartier dish, you can add cooked, sliced chicken breast to pasta. Toss and coat chicken in dressing before adding the dressing to the pasta!

 

If our fun shapes are something that has caught your eye, you can browse the selection here.  We also have a simple and effective fundraising program, so if you have any fundraising needs, please check out Fun Pasta Fundraising.  We’d love to help!

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Spaghetti and Meatballs http://www.worldofpastabilities.com/spaghetti-and-meatballs/ http://www.worldofpastabilities.com/spaghetti-and-meatballs/#comments Fri, 27 Feb 2015 23:27:43 +0000 http://www.worldofpastabilities.com/?p=896 Last week was pretty much a “Snow Week”.  One of those small gifts from heaven.  Being trapped at home isn’t normal for any of us and my daily routine seemed to circle between laundry, cooking, and TV watching.  The kitchen was by far the busiest of all rooms, and the necessity for all things warm... 

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Spaghetti and Meatball | WorldofPastabilities.com

Last week was pretty much a “Snow Week”.  One of those small gifts from heaven.  Being trapped at home isn’t normal for any of us and my daily routine seemed to circle between laundry, cooking, and TV watching.  The kitchen was by far the busiest of all rooms, and the necessity for all things warm and comfortable had definitely set in by day two.

Oven Fried Bang Bang Shrimp Pasta might have been an unusual idea for day one but it had been on my mind for weeks and the ingredients were on hand. By day two I realized the cold and ice were here to stay for a few more days and my instinct to “cook and freeze” things kicked into high gear.  What is more comfy than Spaghetti and Meatballs?  Nothing.

Spaghetti and Meatball | WorldofPastabilities.com

My memories return quickly to the morning of 9/11.  I was pregnant with Alston and Clarke was only 2½.  Like most families who gathered to comfort each other that day, my parents came over to be with us as we watched the horror unfold.  We were all visibly shaken, confused, and craving comfort and closeness.  As if reading each other’s minds, Mom and I knew that we’d make a big pot of spaghetti and meatballs.  We all needed that familiarity which certain foods at certain times bring to these moments in our lives.

The frigid temperatures and ice storms last week also called for an overabundance of comfort food.  Do you like me, also seem to be hungrier during these times?  The kids were skating and sledding all day working up their appetites. As perfectly stated only by a 16 year old boy, Clarke remarked as he does often, “Mom, we just want meat.”  OK, Ok, Spaghetti and Meatballs.

Spaghetti and Meatball | WorldofPastabilities.com

I’ve made plenty of different meatball recipes over the years with all kinds of ground meat, seasonings, bread, breadcrumbs, and lots of “Mother’s secrets” to keep the meatballs moist and flavorful.  This particular variation blends the heartiness of beef with the moistness of zucchini.  I love their texture and lightness.

Spaghetti and Meatball | WorldofPastabilities.com

My simple spaghetti sauce is delicious with the meatballs or can be used in many other ways.  You can use diced tomatoes, or Italian whole tomatoes and just dice them up yourself, which is my preference.  Both the meatballs and sauce freeze so well and this snow day was the perfect opportunity to fill up the freezer!  It’s like money in the bank for another cold night!

Spaghetti and Meatball | WorldofPastabilities.com

So hold on and stay warm for the next few weeks.  Rumor is that Spring is around the corner…and this year I’m really going to be ready!  But until then, I’ll continue to comfort my family with these feel good foods.  I hope you join me!

Spaghetti and Meatball | WorldofPastabilities.com

Spaghetti is a staple and can be found in any grocery store.  For other fun specialty pasta shapes, you can check out The Pasta Shoppe.  And if you have any fundraising needs, check out our Fun Pasta Fundraising program…we’d love to help your group.

5.0 from 3 reviews
Spaghetti and Meatballs
 
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Comfort food at its best! These moist and light meatballs will make your spaghetti dinner memorable and delicious! Note: I doubled the recipe and froze half for later!
Author:
Serves: 4
Ingredients
  • 1 pound of Spaghetti (you can substitute any long shape)
  • Meatballs
  • 1 pound ground beef chuck
  • 1 cup grated zucchini
  • 1 small onion, diced
  • 2 pieces white bread, crumbled in food processor
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 t. kosher salt
  • ½ t. black pepper
  • Sauce
  • 1 28 ounce can Italian whole tomatoes with juice, diced (can use already diced tomatoes)
  • 1 8 ounce can tomato sauce
  • 1 4 ounce can tomato paste
  • 1½ T. sugar
  • 2 t. kosher salt
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried thyme
  • ½ t. Aleppo pepper (or more if you want it spicier!)
  • 1 T. olive oil
  • Fresh basil and oregano for garnish
  • Fresh Parmesan for garnish
Instructions
  1. Preheat oven to 350 degrees. Line one baking sheet with foil. You may need 2 if making smaller meatballs. Spray pan with cooking spray.
  2. Combine all the meatball ingredients in a large bowl until thoroughly mixed, but do not overmix!
  3. Form 1 to 1½" meatballs and place on baking sheet. Makes between 30-45 meatballs. Bake for 20 minutes. Note: you will notice quite a bit of moisture and some fat that ooze out of the meatballs when cooking. Just pick up meatballs with a spatula and throw away foil!
  4. While meatballs are cooking, add all sauce ingredients to large pot. Simmer over medium - med/low heat for about 25 minutes. Add or adjust seasonings to taste. If you have fresh basil, chop ¼-1/2 cup and add to sauce. Add meatballs to sauce if desired, or keep separate, depending on how you want to serve.
  5. Cook spaghetti per box instructions. Drain. Toss with 1 T. olive oil.
  6. Add spaghetti to plates and top with meatballs, sauce, fresh chopped herbs, and fresh Parmesan!
  7. Enjoy!
Notes
If you are planning to freeze, I always freeze the meatballs and sauce separately. Gives you some flexibility for later!
Also I love to use fresh herbs when available in addition to the dried herbs. It's a matter of taste, so adjust your seasoning as you go! I probably add ½ cup fresh basil and ¼ cup fresh oregano.

 

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Oven Fried Bang Bang Shrimp Pasta http://www.worldofpastabilities.com/oven-fried-bang-bang-shrimp-pasta/ http://www.worldofpastabilities.com/oven-fried-bang-bang-shrimp-pasta/#comments Tue, 24 Feb 2015 21:54:44 +0000 http://www.worldofpastabilities.com/?p=877 Snow. Ice. Sleet. Fun!  And a snow day!  Yippee!  Then…more ice! More sleet!  More snow days.  OK, so school was basically out all last week.  This is Nashville people.  Happens only once in a decade.  Last week was the first time we’ve ever closed the office for more than one day.  It is pretty fun... 

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Oven Fried Bang Bang Shrimp Pasta | WorldofPastabilities.com

Snow. Ice. Sleet. Fun!  And a snow day!  Yippee!  Then…more ice! More sleet!  More snow days.  OK, so school was basically out all last week.  This is Nashville people.  Happens only once in a decade.  Last week was the first time we’ve ever closed the office for more than one day.  It is pretty fun to “have” to stay home, but by the end of the week, I was ready to go back to my routine!  And what do YOU do when you are iced in for days?!  We COOK and EAT and then REPEAT! It was perfect timing for me to perfect my Oven Fried Bang Bang Shrimp Pasta.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Fortunately, with the looming forecast, I had loaded up on lots of yummy ingredients for some good ole home cookin’.  The only thing worse than being “snowed in” would be snowed in without enough food.  So friends, I was prepared and we were off to the races.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Any recipe with shrimp gets my attention.  This particular recipe has been on my radar for a while now.  Bonefish Grill made Bang Bang Shrimp somewhat of a household name.  You know it, right?  Deep fried shrimp with a sweet and spicy sauce.  An “I can’t stop” appetizer and one that has generated many copycat recipes all over the internet.  So of course I couldn’t resist getting in the game.  And if shrimp gets your attention too, check out this.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

My inspiration comes from this blogger’s recipe, but here’s my take.  I wanted to oven fry my shrimp to cut down on the deep fried-ness, which I think takes away from the delicious shrimp taste and texture itself.  And instead of drenching the shrimp with sauce, I decided to serve my sauce on the side as a dipping sauce.  This works great if you are only concerned with an appetizer, but I had in mind a yummy Oven Fried Bang Bang Pasta that would take center stage for your meal.

 

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

This really is two recipes in one.  One:  Make this as an appetizer.  Two: Make this for dinner!  You’ll start by making the dipping sauce and then add some additional ingredients to make the pasta sauce.  Easy.  Delicious.  Either way.  So take your pick and dig in!

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Angel Hair Pasta is my noodle of choice here, and you can find our nests here.  Of course you can substitute any long shape.  And if you or any group you know needs some fundraising help, you can share this link!

5.0 from 2 reviews
Oven Fried Bang Bang Shrimp Pasta
 
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Crunchy oven fried shrimp tossed in a bang bang sauce! Yum!
Author:
Serves: 4
Ingredients
  • 12-14 ounces Angel Hair Pasta Nests (or any long shape)
  • 1-1/4 pounds of fresh shrimp, peeled, deveined, tail on (I used 21/25 per pound)
  • 1¼ cups panko (Japanese breadcrumbs)
  • ½ t. dried basil
  • ½ t. dried thyme
  • ½ t. garlic salt
  • 1 t. sweet paprika
  • 4 T. unsalted butter, melted
  • 2 T. olive oil
  • Dipping Sauce
  • ¼ cup mayonnaise
  • 2 T. Sweet Chili Sauce (Mae Ploy)
  • 1 T. honey
  • Pasta Sauce - add below to Dipping Sauce
  • ¼ cup chicken broth
  • 1 T. rice vinegar
  • 3 T. light soy sauce
  • 1 t. Aleppo pepper flakes
  • Garnish
  • 2-3 green onions, chopped
  • Aleppo pepper flakes
Instructions
  1. Cook pasta according to directions, drain, and lightly toss with olive oil.
  2. Oven Fried Shrimp: Mix panko, basil, thyme, garlic salt, and paprika in a bowl and set aside.
  3. Whisk together the melted butter and olive oil in a bowl.
  4. Dip shrimp into butter mixture and then coat in the panko mixture. Spread on a baking sheet.
  5. Bake shrimp at 400 degrees for about 10-11 minutes until shrimp are opaque throughout and beginning to curl.
  6. Dipping Sauce: Mix mayo, sweet chili sauce, and honey in a bowl. Ready to serve shrimp as an appetizer!
  7. For Pasta Sauce: Add chicken stock, rice vinegar, soy sauce, and Aleppo pepper to Dipping Sauce. Whisk until thoroughly blended.
  8. Pasta: Add cooked pasta to a large sauce pan over medium heat. Pour the pasta sauce and stir until blended and warmed.
  9. Serve pasta on plates and top with desired amount of fried shrimp. Top with green onions and Aleppo pepper to taste!

 

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Light Angel Hair Carbonara http://www.worldofpastabilities.com/light-angel-hair-carbonara/ http://www.worldofpastabilities.com/light-angel-hair-carbonara/#comments Thu, 12 Feb 2015 15:37:27 +0000 http://www.worldofpastabilities.com/?p=742   Eggs and bacon are a daily morning ritual in our house.  Seriously, every morning, we scramble, fry, omelet, or over easy some eggs.  We use organic, brown, regular, egg whites only, and a variety of egg substitutes…and love them all.  Add some crispy, smoky bacon and you are full of energy and off to... 

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Light Angel Hair Carbonara | WorldofPastabilities.com

Eggs and bacon are a daily morning ritual in our house.  Seriously, every morning, we scramble, fry, omelet, or over easy some eggs.  We use organic, brown, regular, egg whites only, and a variety of egg substitutes…and love them all.  Add some crispy, smoky bacon and you are full of energy and off to a great start!  With eggs on the brain, I thought it would be an EGGcellent idea to make a Light Angel Hair Carbonara for dinner, aka. How many eggs can a girl eat in one day?!

Light Angel Hair Carbonara | WorldofPastabilities.com

I’ve been noticing eggs popping up all over the place.  Whether in a foodie magazine, on a menu, or even on billboards – eggs are hot.   I’ve seen eggs highlighted in noodle bowls (that’s on my list for the blog!), complex rice dishes, casseroles topped with cracked eggs, and even pizza topped with eggs. The low calorie and protein eggs provide are so appealing– they are deliciously satisfying and a great addition when planning a meatless dinner.

When you hear “Carbonara”, you might first think rich and heavy.  But here we take all the flavor of creamy texture of Carbonara and lighten it up.  You’ll often find Carbonara recipes featuring spaghetti or linguine, but I love angel hair because of the delicate texture. (oh yea, and we make the angel hair! :) For my other Angel Hair groupies out there, check out this and this!

Light Angel Hair Carbonara | WorldofPastabilities.com

Turkey bacon is a wonderful substitute for pancetta or bacon and green peas add a sweetness and pop of color that every dish needs.  Minced garlic is just a must for most pasta dishes.  And the mixture of egg substitute, milk, and Parmesan create a creamy sauce that rivals any heavy full fat sauce.  When you are looking to hit a homerun with the family – this Light Angel Hair Carbonara is EGGSactly what you need to serve!  Enjoy!

Light Angel Hair Carbonara | WorldofPastabilities.com

Our Angel Hair Pasta Nests can be found here.  Of course you can substitute spaghetti, thin spaghetti, linguine, or any long shape.  And if you have any reason to fundraise, we have a simple and profitable way to raise money for your group!

4.8 from 21 reviews
Light Angel Hair Carbonara
 
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Light and delicious - this version of Carbonara will leave your guest begging for more!
Author:
Serves: 4
Ingredients
  • 1 12 oz. box of Angel Hair Petite Pasta Nests (or sub any long pasta such as spaghetti, thin spaghetti, linguine, etc)
  • 6 ounces of turkey bacon, chopped into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 cup 2% milk
  • 6 T. egg substitute (I used Egg Beaters)
  • ¼ cup grated Parmesan
  • ½ cup cooked peas
  • ¼ t. black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Begin to bring 4 quarts of water to a boil for pasta.
  2. While water is heating up, cook bacon in a large non stick pan over medium high heat until crisp. Add garlic and stir for one minute. Reduce heat to low.
  3. Cook pasta as directed on package as soon as water is ready, drain, and add to pan with bacon. Stir in Parmesan, 2 T. chopped parsley, and peas.
  4. Combine milk and egg substitute in a bowl. Add to pasta and toss constantly until sauce thickens, about 5-6 minutes.
  5. Serve immediately garnished with chopped parsley and extra Parmesan cheese!

 

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Chunky Vegetable Soup with Pasta http://www.worldofpastabilities.com/chunky-vegetable-soup-pasta/ http://www.worldofpastabilities.com/chunky-vegetable-soup-pasta/#comments Fri, 06 Feb 2015 16:05:46 +0000 http://www.worldofpastabilities.com/?p=724 OK! Now we are getting personal. This Chunky Vegetable Soup with Pasta is my go-to fall and winter “take to the office” lunchtime favorite, sometimes afternoon snack AND week night family dinner (usually served with grilled cheese or cheese toast for the kids). Is it “gourmet”? Is it complex? No! But is still delivers the... 

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Chunky Vegetable Soup with Pasta | WorldofPastabilities.com

OK! Now we are getting personal. This Chunky Vegetable Soup with Pasta is my go-to fall and winter “take to the office” lunchtime favorite, sometimes afternoon snack AND week night family dinner (usually served with grilled cheese or cheese toast for the kids). Is it “gourmet”? Is it complex? No! But is still delivers the fabulous food experience we all want and love. And I LOVE it for many reasons…let me name the ways:

• Quick

• Healthy and Low Calorie

• Family Friendly

• Awesome Leftovers

• Freezes Well!

• Always Tastes Great

And some may poo-poo the fact that I make it with all frozen veggies. In fact, I poo-poo frozen veggies usually and don’t use them much myself, but make ONE REALLY BIG exception here. I should really listen to my younger sister Kathy, who swears by and serves her family frozen veggies more regularly, but honestly, it’s just not a habit I’ve developed yet. I should consider them though because I have the “guilts” about rotting fresh vegetables when I’m overzealous while produce shopping.

Chunky Vegetable Soup with Pasta | WorldofPastabilities.com

Why are frozen veggies such an alluring option? Here are some of the advantages: most frozen vegetables are processed at their peak ripeness containing lots of nutrients and the frozen bags are affordable! You cannot deny how extremely CONVENIENT they are, ready in your freezer when you are ready to cook. If you haven’t shopped lately, you won’t believe the selection of mixed vegetables. These processors have gone way beyond the “veggies for stew”. There is a California mix, and Italian blend, a blend for stir fry veggies, and more. Just looking at the freezer display inspires me think of other ways to use these frozen friends!

Chunky Vegetable Soup with Pasta is also very forgiving. It’s a recipe that doesn’t have to be measured out exactly. Taste and adjust and don’t be afraid! If I don’t have 2 cans of tomatoes, I just add one can and make up the difference with water and additional bouillon seasoning.  For some other cold weather favorites, try our Cheesy Beef and Noodle Casserole (Lightened Up!) or Butternut Squash and Kale Cannelloni.

Chunky Vegetable Soup with Pasta | WorldofPastabilities.com

The mix of veggies in this soup can vary too. Add what you like or what catches your eye when you open that freezer door! Add or substitute frozen okra, lima beans, pearl onions, brussel sprouts, or whatever blend your family desires. I always end up with a slightly different version of this soup – and that makes it fun! Especially when you make it as often as I do!

Here is my routine (which I highly recommend :)) I make this recipe on Sunday afternoon/night, using my favorite 8 quart stock pot. I simmer for about 30 minutes. I stick the pot, covered, in my garage to cool off for an hour or two. I then transfer the soup into multiple sized plastic tubs for the freezer and fridge…some for lunch portions, one for dinner the next night, one for after school snacking, and one for a future dinner. (PS: I’m nibbling the entire time during this process.) This weekly ritual is a short investment of time that pays huge dividends.

Chunky Vegetable Soup with Pasta | WorldofPastabilities.com

I cook my pasta separately and add the desired amount to each bowl.  This month I had to feature our Heart Pasta – but any short shape will do!  If you’d like to browse our pasta selection to jazz up your soup, check out The Pasta Shoppe.  And if you have any fundraising needs, Fun Pasta Fundraising is a simple way to raise money for your group!  Enjoy my friends!

Chunky Vegetable Soup with Pasta
 
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Easy and delish! Makes approx 24 cups! Eat tonight and freeze for later!
Author:
Serves: 12
Ingredients
  • 1 14 oz. bag of Eat your Heart Out Pasta (or other short shape)
  • 2 28 oz. cans of Italian whole tomatoes, undrained, but dice the tomatoes
  • 1 bag frozen Vegetables for Stew
  • 1 bag frozen California vegetables
  • 1 bag frozen Italian vegetables
  • ½ bag of frozen corn (12 oz. bag)
  • ½ bag frozen peas (12 oz. bag)
  • 1 bag frozen spinach (12 oz. bag)
  • 1 can Rotel tomatoes (any variety), optional
  • 1 can cannellini beans, drained, optional
  • Water, fill to just cover all the vegetables
  • Bouillon cubes or “Better than Bouillon” reduced soduim beef base paste*, really to taste, but I add either 2-3 T. of paste (1 tsp to 8 oz water), or 6-8 cubes
  • 1 T. onion salt
  • 1 t. Aleppo pepper (can sub ½ t. red pepper flakes)**
  • 2 t. garlic powder
Instructions
  1. Cook pasta as directed on package, drain, and toss with olive oil. You'll use the quantity of pasta you desire for each bowl of soup. Use the leftover pasta with your favorite sauce for another meal!
  2. Combine all frozen vegetables in 8 quart stock pot.
  3. Add canned beans and Rotel tomatoes if desired.
  4. Dice and add entire 2 cans of tomatoes with juice.
  5. Fill pot with water, to just above vegetable line.
  6. Over medium-high heat, bring soup to a boil.
  7. Add bouillon paste and seasonings.
  8. Simmer for 25-30 minutes.
  9. Taste and adjust seasonings.
  10. Serve soup in bowls with desired amount of pasta!
  11. Top with shredded cheddar, fresh parsley, sour cream, chopped green onions, Tabasco, or whatever else sounds good!
Notes
This recipe has lots of flexibility built in! Be creative and have fun!

*"Better than Bouillon" paste was purchased at Costco. Substitute any kind of beef base bouillon cube or paste. Water can also be substituted with a beef stock!

**Aleppo pepper is similar to red pepper flakes and/or paprika. It has a moderate heat level and some describe the taste similar to ancho chilies. It is a Middle Eastern/Mediterranean spice that is now used widely in the US.

 

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Classic Tomato and Basil Pasta http://www.worldofpastabilities.com/classic-tomato-and-basil-pasta/ http://www.worldofpastabilities.com/classic-tomato-and-basil-pasta/#comments Tue, 27 Jan 2015 15:52:47 +0000 http://www.worldofpastabilities.com/?p=675 Some things are always in style and always romantic. LOVE. HEARTS. CHOCOLATE. PASTA. PASTA?! ALL classics in my opinion. And I know some of my fellow Italians would agree. Granted, only a pasta lover like me would appreciate a box of specialty pasta as much as a box of chocolates…but then again, those who love... 

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Classic Tomato and Basil Pasta | WorldofPastabilities.com

Some things are always in style and always romantic. LOVE. HEARTS. CHOCOLATE. PASTA. PASTA?! ALL classics in my opinion. And I know some of my fellow Italians would agree. Granted, only a pasta lover like me would appreciate a box of specialty pasta as much as a box of chocolates…but then again, those who love me know that I’m not much of a sweet tooth. (Believe me, I do have my vices :))

So, in the spirit of simplicity and love and the special “Heart” holiday approaching, I’d like to share our Classic Tomato and Basil Pasta. With heart shaped pasta of course.

Fresh.
Elegantly Simple.
Timeless.

Classic Tomato and Basil Pasta | WorldofPastabilities.com
Tomato and Basil Pasta has just a few ingredients. Not difficult. Not hard to understand. And usually you’ll have everything you need right in your kitchen. Tomatoes are usually a pantry staple. You can use cherry, grape, Campari, fresh home grown, and even canned Italian! Now when it comes to basil, fresh basil is really preferred over dried…but in a pinch!?

And because I’m feeling a little sappy thinking about all the things I love – cooking heart pasta does this to me – I thought I’d recap some of my favorite recipes since the launch of this blog! Thanks in advance for indulging me. :)

Light Fettuccine Alfredo – creamy, light, and delicious!
Tailgate Pasta Salad with Beans and Corn – a perfect Superbowl side.
Linguine with Mussels and Chorizo – enough said.
Kale and Walnut Pesto – classic!
Shrimp, Avocado, and Spinach Pasta with Mango Vinaigrette – my latest fav!

If you have enjoyed making any of these dishes, please comment because I’d love to hear your thoughts! And I hope this Classic Tomato and Basil Pasta becomes one of the quick and simple pasta dishes in your repertoire. Of course it does taste best with our pasta…but at the expense of sounding “heartless” you can use any pasta shape. We heart pasta. All types!

Classic Tomato and Basil Pasta | WorldofPastabilites.com

If you’d like to browse our pasta selection, visit The Pasta Shoppe.  And if you are anyone you know has fundraising needs, please check out our Fun Pasta Fundraising program – we’d love to help!

4.8 from 5 reviews
Classic Tomato and Basil Pasta
 
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Simply a classic! Serve by itself or as a side to any grilled meats or fish.
Author:
Serves: 4
Ingredients
  • 14 oz. bag of Heart shaped pasta (or any pasta shape!)
  • 2 T. olive oil
  • 2 cloves garlic, chopped
  • ½ cups sliced green onions
  • ¼ - ½ cup fresh basil, chopped, or 1-2 t. dried basil
  • 1 28 oz. can Italian diced tomatoes, drained (or the equivalent of fresh tomatoes)
  • 1 t. salt, or to taste
  • ¼ t. freshly ground pepper
  • Grated Parmesan cheese for topping
Instructions
  1. Heat olive oil over medium heat in a large sauté pan. Add chopped garlic and green onions and sauté briefly.
  2. Add tomatoes, basil, salt, and pepper to combine until hot.
  3. Reduce heat and keep warm.
  4. Cook heart pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Or follow package instructions if using other pasta.
  5. Drain and add to tomato basil sauce.
  6. Raise heat and gently combine until hot.
  7. Top with Parmesan cheese and serve.

 

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Linguine with Mussels and Chorizo http://www.worldofpastabilities.com/linguine-mussels-chorizo/ http://www.worldofpastabilities.com/linguine-mussels-chorizo/#comments Tue, 20 Jan 2015 18:50:18 +0000 http://www.worldofpastabilities.com/?p=641   I love muscles mussels!  And I do mean all types.  But this has nothing to do with my New Year’s resolution to personally uncover or build more of them.  This has to do with one of the best and affordable shellfish out there.  Beautiful black and/or greenish shells.  When opened the plump yet tender... 

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Linguine with Mussels and Chorizo | WorldofPastabilities.com

 

I love muscles mussels!  And I do mean all types.  But this has nothing to do with my New Year’s resolution to personally uncover or build more of them.  This has to do with one of the best and affordable shellfish out there.  Beautiful black and/or greenish shells.  When opened the plump yet tender mussels are full of flavor and enhanced by wonderful sauces.  So say hello to Linguine with Mussels and Chorizo!  Why not take it up a notch?!  Easy to cook and easy to eat – sometimes uncontrollably.  And always, always serve mussels with fresh baguettes or Italian bread.

Don’t you love it when you see mussels on the menu?  “Would you like the red or white sauce, ma’am?”  ABSOLUTELY one of my favorite questions because it means I’m not cooking :) and I’m about to eat more seafood.  My husband John has nicknamed me “Surf and Surf”.  I think it’s funny and my family (haha) sure has caught on…but don’t read too much into it.  Literally, I can’t get enough shellfish.  So I’m not a cheap date…but at least I’m predictable (and still fun)!

Linguine with Mussels and Chorizo | WorldofPastabilities.com

 

Needless to say, when you want to eat a lot of mussels, it’s a great shellfish to make at home. I frequent Costco’s “traveling road show events”…excellent seafood and selection at a fair price.  But call ahead because it usually only happens around holiday weekends.

The presentation of a huge platter of freshly steamed mussels is a real crowd pleaser.  Very colorful with the bright tomatoes and fresh basil.  And mussels can make a family meal or gathering fun and quite interactive.  With the boys, it’s more like a race.  The vultures surround the table and hands start moving…watch out!  In fact, like any experienced cook, I’ve learned to keep a few aside for myself. :)

This recipe was inspired by Marie, an Italian food blogger over at Proud Italian Cook.  Her recipe for grilled clams is fabulous!  These clams are wonderful by themselves, but I thought, why not try a version of the sauce with mussels and serve it over some delicious linguine?  I can serve it as a meal and try to control the vultures!  At least for the first serving.  Results?  My family went crazy.  All was gone in a flash.  And if it seems like my 2015 is off with a seafood theme, beginning with Shrimp, Avocado, & Spinach Pasta with a Mango Vinaigrette, you are right!

Linguine with Mussels and Chorizo | WorldofPastabilities.com

And let me say RIGHT NOW that you cannot make enough of this sauce.  There is always leftover bread and pasta and the leftovers will be enjoyed and fought over as much as the meal itself! Fresh garlic, diced onion, chorizo, clam juice, wine, tomatoes, and basil…there is no better combination!  See the before and after below?

Linguine with Mussels and Chorizo | WorldofPastabilities.com

So shellfish lovers, get ready for a one-of-a-kind meal.  Linguine with Mussels and Chorizo – yum!  Enjoy the sauce with clams or mussels or frankly almost anything.  And don’t be shy about making too much sauce!

If you are interested, check out the pasta made by us here at The Pasta Shoppe.  Sorry but regular linguine will not be found!  And if you have any fundraising needs, or know someone who does, please check out Fun Pasta Fundraising!

4.6 from 22 reviews
Linguine with Mussels and Chorizo
 
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Fabulous Mussels and Chorizo over Linguine...a wonderful meal! Don't forget the baguette! Note: I would double this recipe! I could have used more sauce!
Author:
Serves: 6
Ingredients
  • 1 lb. linguine (or other long pasta like angel hair or spaghetti) - note: you'll use about ½ the pasta for one sauce recipe
  • 1 5 lb. bag of mussels
  • 1 lb. chorizo (can sub Italian sausage if you like)
  • 1 28 oz. can of whole Italian tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz. bottle of clam juice
  • 1 bottle dark beer (any brand will do)
  • 1 cup white wine (use something inexpensive and dry)
  • 1 ounce or more fresh basil, torn or chopped, plus more for garnish
  • 2 tsp. dried oregano
  • 1½ t. salt
  • ½ t. sugar
  • ½ t. red pepper flakes
  • 3 T. butter
  • Fresh parsley for garnish
Instructions
  1. Cook pasta as directed on package. Drain, rinse and keep aside.
  2. For sauce, brown chorizo in large sauce pan. About half way until done, add onion, stir for a couple of minutes and then add garlic. To drain excess fat, remove pan from stove top, tilt pan, and use paper towel to soak up fat. Helps to have 2 sets of hands!
  3. Remove whole tomatoes from can and dice on a cutting board. Add tomatoes and all juice to sauce pan.
  4. Add clam juice, white wine, basil, oregano, salt, red pepper, and sugar to pan. Simmer on med-low for 20-25 minutes. You will add the butter to the sauce right before serving.
  5. In the meantime, rinse the mussels and remove any whose shells are cracked or open. (a very small opening is OK). Add beer to a large deep stock pot. Bring to medium high heat until beer is steaming. Add mussels to stock pot. Cover with lid. In about 3 minutes, open and stir mussels to move them around the pot. Cover again for approximately 2-4 minutes more. Mussels are ready when they are all open! Cooking time does vary because of heat and pot...but they are ready when opened!
  6. Add butter to sauce and combine thoroughly.
  7. On a plate or platter, add your preference of pasta. Top with sauce and plenty of mussels. Then add some more sauce and fresh basil and parsley. Serve with hot fresh bread!
  8. I had some pasta leftover and realized I needed more sauce - so please double for maximum enjoyment!
Notes
Double this recipe if you can...I wish I had! I used approximately half the pasta for one recipe of the sauce.

 

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