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How To make Leek, Arugula and Clam Sauce Over Spaghettini
1 1/2 tb Olive oil
1 Garlic clove, minced
1 lg Leek, white part only,
Trimmed and chopped 2 tb White wine
1 10 oz can chopped clams,
Undrained 2 Bay leaves
6 oz Uncooked spaghettini
1/2 c Packed chopped arugula
Salt Freshly ground white pepper 1. Heat oil in large skillet. Add garlic and leek and saute over medium
heat 5 minutes. Add wine and cook until it evaporates, about 2 minutes. Add clams with liquid and bay leaves and simmer 5 minutes. 2. Cook spaghettini in boiling salted water according to package
directions until tender, but slightly firm at center. Drain well. Add to clam mixture in skillet and toss well. Add arugula and toss 30 seconds. Season lightly with salt and generously with pepper. Remove bay leaves. Serve immediately.
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Here's the rough recipe:
3 tablespoons butter
1 large leek, chopped
1/2 a large yellow onion, chopped
Salt and pepper
4 cloves garlic, chopped
3 tablespoons flour
1 quart chicken or vegetable stock
2 bunches spinach
Handful parsley leaves
A squeeze of lemon juice
1. Melt the butter in a heavy saucepan over medium heat. Add the leeks and onions and season with salt and pepper. Cook, stirring, until soft but not browned, a few minutes. Add garlic and continue cooking, stirring, until fragrant, about 30 seconds. Add flour and cook, stirring, for 30 seconds. Add stock, stirring to dissolve flour.
2. Increase heat to high and cook, stirring, until stock is simmering and thickened. Add spinach and parsley and cook until bright green and wilted, about 30 seconds. Transfer to a blender. Start blender at low speed and gradually increase to high. Blend until completely smooth. Strain through a fine mesh strainer, squeeze in the lemon juice, and season with more salt and pepper to taste. Serve,
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1 lb thick cut bacon
1 diced onion
1 tbsp garlic
8 oz diced artichokes
20-24 oz fresh spinach
chicken bouillon powder, AP, Garlic and herb Seasoning
red pepper flakes and smoked paprika
1/4 cup sour cream
1 lb cream cheese
5.2 oz boursin garlic and herb cheese
1.5 cups grated parmesan cheese
2 cups mozzarella
1/4 cup diced parsley
corn tortillas
oil for frying
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15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.