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Linguini Fini with White Clam Sauce

Linguini Fini with White Clam Sauce


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Pasta Fagioli

This was the food of peasants in southern Italy and is now a delicacy. Most restaurants ruin it with mushy pasta and flavorless beans. I always saute the beans in a little garlic, oil and pepper and add to the dish when serving.

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Joseph Tambellini’s Scallops and Shrimp

I saw Chef Tambellini make this dish on the Steel City Chefs cooking show. It looked so good I had to post it here.

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Fedelini with Garlic, Olive Oil and Hot Peppers

Fedelini with Garlic, Olive Oil and Hot Peppers

by tomjcosta

Peppers and Garlic

1/2 c extra virgin olive oil

4 cloves garlic (whole)

2 tomatoes (chopped)

1/4 c chicken broth

1 c pecorino romano cheese (grated)

1/2 sweet onion (chopped)

5 hot banana peppers (sliced crosswise in 1 inch pieces)

4 leaves fresh basil (snipped into ribbons)

1 lb fedelini, linguini fini or spaghettini pasta

  1. Prepare the pasta to al dente according to package instructions.
  2. In a large saucepan, saute the whole garlic cloves and olive oil over medium high heat until caramelized to a golden brown, about 4 minutes. It is best to tilt the pan to fully submerge the whole cloves in the oil. This will give you the best caramelization.
  3. Add onions and saute until translucent, about 4 minutes
  4. Add hot peppers and saute until softened, about 4 minutes
  5. Add chicken broth and tomatoe and simmer to reduce, about 5 minutes
  6. Transfer pasta from pot with pasta tongs directly to saucepan (do not strain). Mix to coat evenly.
  7. Add pecorino and basil and serve.
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