isppb03@discg1.UUCP (Sam Frajerman) (11/05/90)
Here are two recipes. The Marinara Sauce I've made and
its marvelous. The white sauce looks marvelous - I've
not made it yet.
FETTUCCINI MARINARA SICILIAN
This recipe was in the Philadelphia Inquirer some time ago. Since
each word in the three word title, Fettucine Marinara Sicilian, is on
my list of positive words, I went to Dattilo's market for the
ingredients and gave it a shot. I found out later that Siro Dattilo
gave me Reggianno Parmigian when I asked for parmesan cheese, (he's
also the man who introduced me to mascarpone) and since then I've used
no other. It's quite possible that Reggianno was called for in the
recipe - for some people, Regianno and Parmesan are synonymous. The
sauce came out so good that I searched for, and found, the phone
number of the gentleman who provided the recipe to the paper so I
could acknowledge him. Joseph Della Guardia, is that a great name or
what?
For me, it was a pleasure to have the sauce remaining after dinner
in the refrigerator, so I could take a spoon and just eat some cold
for a few days. The pitted black olives get filled with the cheese
and surrounded by the spicy, olive oily, marinara sauce. A spoonful
of the cold sauce even without the olives was a treat.
This is a nice, "heavy", sauce. I use extra virgin Pompeii olive
oil. My friends tell me it's a heavy olive oil. That's heavy as
opposed to "light", not as opposed to "good".
I also add Della Guardia's garlic bread recipe. These are his
recipes exactly as copied from the yellowing newspaper cutout, except
for my asterisked notes:
FETTUCINE MARINARA SICILIAN
10 cloves garlic, or to taste, chopped
1 to 1 1/2 cups virgin olive oil
Black pepper to taste
Crushed dried red pepper to taste
1 cup Chianti or red dry wine
*1/2 can (16 ounces) pitted black olives
4 to 5 anchovy filets
1/2 cup chopped fresh basil
*Garlic salt to taste
1 can (35 ounces) Italian plum tomatoes
1 can (22 ounces) tomato sauce
**1 cup grated Parmesan cheese
1 pound fettucine
* I use the whole can of black olives and zero
garlic salt.
**Do yourself a favor - get the Reggiano.
In a large, deep pot, saute garlic in the olive oil, being careful
not to let the garlic brown. Stir in the black pepper, crushed red
pepper, wine, olives, anchovy, basil and garlic salt. Add canned
tomatoes, crushing them, *(I crush them by squeezing them in my hand
over the pot - add the can liquid too) and tomato sauce. Bring
mixture to a low simmer.
Simmer slowly for 30 minutes, stirring frequently. After the first
10 minutes, add the grated parmesan, stirring continuously so it
doesn't lump.
Meanwhile, cook the fettucine al dente. Drain fettucine and place
in a large serving bowl. Cover with sauce, toss and serve. Makes
four servings.
(*I normally use spaghetti and serve individual servings so each
person gets the amount of sauce desired.)
Della Guardia likes his garlic bread very garlicky. You can
adjust his quantities to your taste.
DELLA GUARDIA'S GARLIC BREAD
1 loaf Italian bread
Virgin olive oil
Garlic
Grated Parmesan cheese
Chopped basil
Chopped parsley
Anchovy (optional)
Slice the bread into slices 3/4 to 1 inch thick. Paint each slice
with olive oil. Top each slice with two cloves minced garlic.
Sprinkle slices with Parmesan cheese, being sure to cover the entire
slice. Sprinkle slices sparingly with basil and parsley. Top each
slice with one anchovy filet, if desired. Place under broiler until
slices just begin to brown.
SPAGHETTI WITH WHITE SEAFOOD SAUCE
From: mikec@pinter.jpl.nasa.gov (Mike Civita)
This recipe is for canned clams. To use fresh, steam
clams in a heavy saucepan with 1 tbsp. olive oil, 1/2 to 1 cup white
wine, an 1-1/2 to 3 cups water. Coarsely chop clams, saving juice.
Strain cooking liquid with a coffee filter and add to other juice.
Clam Sauce for 4 1 pound linguine (#17), vermicelli (#10), or your
favorite pasta 2 8-oz canned chopped clams (or the whole baby ones,
yech!) 1 8-oz bottled clam juice, or 8-oz chicken stock 2 to 6 clove
garlic, coarsely chopped 1 cup GOOD olive oil 1/2 tsp dry basil, or 12
leaves fresh basil, finely chopped 1 tbsp dry parsley, or 1/4 cup fresh
parsley, chopped 1 pinch to 1/2 tsp crushed dry red peppers (your
favorite dried peppers) pinch of dried mint flakes (about 1/4 the
amount of dried peppers used) or fresh chopped mint equal to amount
of dried peppers used 1/4 pound Romano, Parmesan, or a mixture of both
cheeses, grated ***Optional: 1/4 cup good dry white wine (the one you
will serve w/ dinner) 1 to 2 cups chopped tomatoes 1 tsp corn starch
mixed into 1/4 cup water 1 cup baby shrimp, cubed crab meat, lobster,
or ?, COOKED 2 or 3 tbsp of tomato paste (FOR RED SAUCE) Put your
water for pasta on right as you start cooking.
Put olive oil and garlic in heavy saucepan, and gently fry garlic until
it is just turning golden, about 3 to 4 minutes, over medium high heat.
Turn heat down below medium, and add juice drained from clams, and
extra clam or chicken stock. Add the basil, parsley, peppers, and mint.
The mint is the secret, if you use too much, it overwhelms the sauce,
but the combination of the hot peppers and the cool mint is incredible!
simmer this for about 15 minutes. Add the drained clams, and any of the
optional ingredients, and simmer for 10 more minutes or so. Covers
about a pound of linguine. For a special dinner once, I got 1 giant
lobster tail, 15 littleneck clams, 1/2 pound of medium shrimp and made
the sauce with them. I boiled the shrimp and steamed the lobster and
clams as specified at the beginning of the recipe. Dice the lobster,
chop the clams and shrimp, and use bottled clam juice for more liquid.
isppb03@discg1.UUCP
Sam Frajerman