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  • 10/25 World Pasta Day - 4

    From Dave Drum@1:2320/105 to All on Thu Oct 24 14:06:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cavatelli Al Sugo Di Pollo
    Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
    Yield: 8 Servings

    1 lb Cavatelli
    3 1/2 lb Chicken; in 16 equal-sized
    - pieces
    3 tb Extra virgin olive oil
    Salt & pepper
    3 md Red onions; peeled, chopped
    pn Red chile flakes
    2 lb Very ripe fresh tomatoes;
    - passed through a food mill
    2 tb Tomato paste
    2 lg Pinches saffron
    21 Basil leaves; julienned *
    Fresh grated Pecorino
    - Romano

    * HUH? That's awf'ly precise - UDD

    Place the olive oil in a large heavy-bottomed pot over
    medium heat and saute the pieces of chicken until golden
    brown on all sides, about 12 minutes.

    Remove the chicken pieces with a slotted spoon. Add the
    onions to the pot, along with the red pepper flakes, and
    cook them for 10 minutes or until translucent. Add the
    tomato and the tomato paste, mixing well. Add the saffron
    and allow to simmer for 3 to 4 minutes.

    Add the chicken back to the pot, along with the basil, and
    lower the heat, allowing the sauce to simmer for 30
    minutes. Season with salt and pepper.

    While the chicken is simmering, cook the pasta, drain it,
    mix well with the sauce and serve with the grated Pecorino
    on the side.

    Yield: 8 servings - 4 servings at my house

    David Ruggerio

    SOURCE: Chef du Jour Cooking Show #DJ9505

    MM Format by Dave Drum - 28 December 1999

    FROM: Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:124/5016 to All on Fri Oct 24 06:38:57 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Linguini Alfredo
    Categories: Seafood, Pasta, Cheese, Dairy, Wine
    Yield: 6 Servings

    1/3 c Olive oil
    3 cl Garlic; minced
    1 lb Shrimp; peeled, deveined,
    - tails off
    2/3 c Clam juice or chicken broth
    1/3 c Dry white wine
    1 c Heavy (whipping) cream
    1/2 c Fresh grated Parmesan cheese
    - (+ additional for serving)
    2 tb Lemon juice
    2 tb Chopped parsley
    1/4 ts (ea) dried basil & oregano
    - leaves; crushed
    1 lb Pkg linguini; cooked,
    - drained

    Heat oil in large skillet over medium-high heat. Add
    garlic; reduce heat to low. Simmer until garlic is
    tender.

    Add shrimp in same skillet and cook over medium-low heat
    until opaque. Remove shrimp; reserve liquid in pan.

    Add clam juice or chicken broth; bring to a boil.

    Add wine; cook over medium-high heat 3 minutes, stirring
    constantly.

    Reduce heat to low; add cream, stirring constantly. Add
    cheese; stir until smooth. Cook until thickened.

    Add shrimp to sauce. Heat through. Add lemon juice,
    parsley, basil, and oregano. Pour over linguine in large
    bowl; toss gently to coat. Serve with additional grated
    Parmesan cheese, if desired.

    Makes 6 servings

    Adapted from source: Copykat.com/September 13 1999

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Keep your cream sauces and bbq sauce away from my pizza.
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