Pasta, Risotto and You

By Nancy Caivano


Pasta with Seafood and Brandy

Serves 6



1 pound pasta (I prefer penne with this dish, but any pasta will work)
3 tablespoons olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tablespoon chopped garlic from a jar)
1 teaspoon crushed red pepper flakes (optional)
1 green pepper, ribs removed, seeded and chopped
1-1/2 pounds plum tomatoes, chopped
     (or you can use 2 cups canned diced tomatoes)
1/4 cup chopped parsley (or 2 tablespoons dry)
1 tablespoon julienned basil (or 1/2 teaspoon dry)
1 tablespoon finely chopped oregano (or 1/2 teaspoon dry)
2 pounds fresh clams, removed from shells
     and chopped (you need 1 cup chopped clams: you can substitute
     canned but fresh give a really great flavor)
1 pound medium shrimp, peeled, deveined, tails removed, and halved
1/2 cup brandy
3 tablespoons butter
1/4 cup grated pecorino romano cheese (or parmesan)


Method: Cook pasta in a large pot of boiling, salted water until al dente; drain.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onion, garlic and red pepper flakes, and cook until onion is tender. Add green pepper, tomatoes, parsely, basil and oregano. Cook until most of the liquid is evaporated.

Add clams and shrimp to skillet. Cook until shrimp just turns pink. Add brandy very carefully, it could flame. If brandy flames, step back and let flames die out. Cook until brandy is reduced by half. Add butter and combine until butter is melted and contents of skillet are coated.

Return pasta to pot. Add contents of skillet and toss. Add grated cheese and toss well to combine—serve immediately.

Note: you can substitute chicken for shellfish, or you could change the combination of shellfish to include your preference.


Pasta and Risotto


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This page created September 1998


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