Pasta del Magnifico alla Garga

Cook Time: 12 min
Level: Easy
Yield: 2 servings


Ingredients

* 1 cup heavy cream
* 2 tablespoons cognac or dry sherry
* 1 lemon, zested
* 1 large navel orange, zested
* 1/2 teaspoon coarse salt
* 2 tablespoons fresh mint, chopped, about 3 sprigs
* 12 leaves fresh basil, shredded or torn
* 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
* 1/2 cup grated Parmigiano-Reggiano


Directions

In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

Super Scampi

Cook Time: 8 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 6 anchovies
* 6 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 2 stems oregano, leaves stripped and finely chopped
* A generous handful flat-leaf parsley, finely chopped
* 1 cup dry white wine
* 3 tablespoons butter, cut into small pieces
* 1 quart chicken stock
* 2 cups water
* 2 1/2 pounds large shrimp, peeled and deveined
* 1 pound linguini
* 1 lemon
* 1 cup basil leaves, about 20, torn
* Salt and freshly ground black pepper
* Crusty bread, torn into pieces

Directions

Heat the olive oil over medium heat. Add anchovies, garlic and crushed
pepper to the pan and cook until anchovies melt into oil, a couple of
minutes. Add herbs and wine and reduce for 1 minute then melt butter
into sauce. Add stock and water to the pan and bring to a boil. Stir
in the shrimp and pasta and reduce heat to medium. Simmer uncovered
for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir
in zest and juice of 1 lemon and basil, season with salt and pepper to
your taste. Serve directly from pan with hot, crusty bread.

Asian-Style Pork and Vegetable Noodles

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 rounded tablespoon sweet-hot mustard
* 1/4 cup tamari, dark, sweet soy sauce, eyeball the amount
* 1/2 cup vegetable or chicken stock, or about half of one 14
ounce container
* 2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle
* 2 boneless center-cut pork loin chop, 8 ounces each
* 2 tablespoons vegetable oil, 2 turns of the pan
* 1/2 to 1 teaspoon crushed red pepper flakes
* Salt and black pepper
* 1 carrot, cut into matchsticks
* 1 package (16 ounces) fresh linguini
* 12 to 16 shiitake mushrooms, thinly sliced
* 3 inches fresh ginger root, finely chopped or grated
* 1 red bell pepper, seeded and sliced
* 5 scallions, thinly sliced on an angle
* 2 cups fresh bean spouts, 4 handfuls
* 3 tablespoons toasted sesame seeds or black sesame seeds, for garnish

Directions

Put a large pot of water on to boil for pasta.

Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock
and sesame oil to the broth and soy. Set aside.

Slice the pork chop very thinly against the grain.

When water for pasta boils, heat a large nonstick skillet over medium
high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2
turns of the pan in a slow stream. Add crushed pepper flakes to the
oil, then the thinly sliced pork. Season pork with salt and pepper.
Cook pork 2 minutes to caramelize the meat, then turn and stir-fry.
Add salt to pasta water, then carrots. Blanch carrots for a minute,
then remove with a slotted spoon. Add fresh linguini to boiling water.
Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell
pepper, scallions and bean sprouts. Toss and stir-fry veggies with
pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork
and veggies. Pour Tamari and broth mixture over the noodles and pork.
Toss and allow the noodles to completely soak up the liquids, a minute
or so. Remove from heat. Serve large bowls of noodles, pork and
veggies with a garnish of toasted sesame seeds or black sesame seeds.
Break out the chopsticks!