spaghetti al tonno

from Food Wishes

Ingredients:
7 ounces tuna
3 cups tomato sauce
1/2 cup white wine, something decent
2 tablespoons olive oil
3 cloves minced garlic
red pepper flakes, to taste
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoons capers
1/2 cup chopped parsley
1 pound of your favorite spaghetti

Directions:

see URL above

spaghetti with red clam sauce

from Food Wishes

Ingredients:

1 pound pasta
2 cans (6.5 oz) chopped clams in juice
3 cups tomato sauce (plus 1/4 cup water to rinse jar)
1 cup good white wine
1 tbl anchovy paste or 2 fillets
3 cloves garlic
1 tsp red pepper flakes
2 tbl capers
2 tbl olive oil
Parmesan to taste
salt and pepper to taste
fresh herb to taste, basil or Italian parsley

Directions:

See the URL above

chocolate lava cake

from Food Wishes

Ingredients:
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate (this is one standard chocolate bar)
3 tbsp flour
4 tsp good (aka expensive) cocoa powder
pinch salt
1/8 tsp vanilla

Directions:

See the URL above

penne in almond sauce

from Giada De Laurentiis at Food Network

Ingredients

• 1 pound penne pasta
• 2 cups (9 ounces) blanched, slivered almonds
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and smashed
• 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper
• 2 cups grated Parmesan
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.