Sardinian couscous with clams - Nigellissima - Episode 4 - BBC Two
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Simple White Wine Butter Sauce for Pasta
This Simple White Wine Butter Sauce for Pasta with burst cherry tomatoes is perfect for this time of year when the cherry tomatoes are plentiful. This simple white wine butter sauce for pasta is something you can use all year round and will take you less than 20 minutes to make.
You can find the full recipe for the simple White Wine Butter Sauce for pasta here:
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Summer Pasta with Grilled Eggplant Sauce | Food Network
Grilled eggplant transforms into a creamy, luscious sauce for this DELISH summery pasta! ????????
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Summer Pasta with Grilled Eggplant Sauce
RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
Grated zest (about 1 teaspoon) and juice of 1 lemon
1 pound mezze rigatoni
1 large eggplant, about 1 1/4 pounds
11 ounces cherry tomatoes (about 2 cups), halved (quartered if large)
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 cup ricotta
1/2 cup grated Pecorino Romano cheese, plus more for serving
1 cup packed basil leaves, chopped, plus more for serving
1/2 cup packed parsley leaves, chopped, plus more for serving
Crushed red pepper flakes, for serving (optional)
Directions
Prepare a grill for high heat.
Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.
Frutti di Mare
Clam/Mussels:
-1.5 pounds mussels
-1.5 pounds clams (or Little Neck or Cockles)
-2 Garlic cloves, smashed
-EVOO
-3/4 cup white wine
Remaining Fish:
-1 pound shrimp
-1/2 pound calamari
-1/4-1/2 pound scallops
Can also add lobster, prawns, or langostin
Sauce:
-1 pound linguine
-2 TB butter
-EVOO
-4 garlic cloves, sliced
-2 TSP fennel seeds
-1/2 TSP red pepper flakes
-Clam/Mussel Broth (see below)
-24.5oz Passata di Pomodoro
-Fresh Parsley
Heat EVOO in your largest pan with garlic. Once hot, add the clams, mussels, and white wine. Cover and cook until the shells begin to open. Remove each clam/mussel as they open and take 3/4 of the clams/mussels out of their shell.
Strain the liquid through a fine mesh strainer, and set aside. This is your clam broth.
Heat your largest pan over medium heat and add the butter, EVOO, garlic fennel seeds, red pepper flakes. Once fragrant, deglaze with clam broth. Bring to a simmer, turn the heat down to low, and reduce for 2-3 minutes. Then add in your Passata and cook on live for 10-15 minutes.
About 2-3 minutes before your pasta is done, add the rest of the fish directly to the sauce. Add the cooked pasta along with the clams/mussels, and toss until fully coated. Garnish with parsley and more red pepper flakes.