Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino

Mint, lemon and chili together are a very classic Italian flavor combination. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! 

Photo: NK

Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine

Ingredients:
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti 
1/4 Cup Extra Virgin Olive Oil 
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) 
Kosher Salt
Pepper
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper


Method: 
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. 

Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. 

Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. 

Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.

Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! 

Weeknight Dinner In Minutes - Fast & Healthy Tuna Burgers + Homemade Wasabi Mayo

When it comes to weeknight dinners, the easier (and faster) the better. If you are looking for a new classic that your family will request over and over, and one that takes less than 15 minutes to prepare (start to finish), look no further than today's delicious and uber healthy Tuna Burger.

Delicious Fresh Tuna Burgers, Photo: NK 

Tuna Burgers on the grill pan, Photo: NK 

We will be presenting the recipe portioned for two, as one 8-10 ounce Tuna Steak is the perfect amount for two hearty burgers, but this is easily adaptable for your family, just double or triple the amounts as your needs dictate. 

Recipe Tips:

We cook our burgers on a non-stick grill pan but this would be fine in any sort of skillet. Since the Burgers use no binding agent (breadcrumbs, egg, etc) which adds to the healthy factor,  I would be hesitant to try making these on an outdoor grill as they would undoubtedly break apart. 

Don't skip the Wasabi Mayo! A little hit of spice really makes the recipe. 

Serve these open-faced to save even more on calories. They are still very satisfying. 

Enjoy and here's to less time cooking, more time enjoying.

Fast & Healthy Fresh Tuna Burgers With Wasabi Mayo

Serves 2 

Burger Ingredients: 

Easy Wasabi Mayo, Photo: NK

10 Ounces of high quality Tuna Steak, coarsely chopped into 1/2 inch cubes

2 Tablespoons Chopped Chives, plus a whole chive sliced into 2-inch pieces, reserved

2 teaspoons Low Sodium Soy Sauce

Salt 

Pepper

Non-stick Cooking Spray or a teaspoon of Canola Oil spread 

with paper towel over the pan

Burger Buns (1 for open faced, 2 for a burger with a full bun)

Thinly-sliced cucumbers, optional

Black Sesame Seeds, optional

For The Wasabi Mayo

1 Tablespoon Light Mayo 

2 teaspoons Low Fat Sour Cream (you can also omit Sour Cream and Double Mayo if you so choose)

Wasabi Paste (such as this) or Wasabi Powder to taste (keep adding it and tasting until you get desired spice level)

Method:

1. In a bowl, combine the chopped Tuna with Chives and the Low Sodium Soy Sauce, a sprinkle of Salt and Pepper and the Optional Sesame Seeds. Form two evenly sized patties.

2. Spray a non-stick skillet with cooking spray and heat over medium high flame.

3. Cook Burgers 2-3 minutes on each side. They can be slightly pink in the middle if the tuna is high quality.

4. Meanwhile, make the Wasabi Mayo by combining Mayonnaise and Sour Cream with the Wasabi Paste. Adjust spice level to your liking and add a dash of Salt if you choose. Mix well. 

5. To serve, place a Tuna Burger on top of the bottom half of a bun. Top with Cucumbers and dot with Wasabi Mayo. Affix two of the two inch chive slices to the Mayo. Enjoy!! 

Shortcut: Scallops With White Wine & Orange Sauce

If you don't already know, this blog's raison d'être is to provide accessible yet still impressive recipes for the busy home cook (with a day job!). With that in mind, many of the dishes we feature can be prepared in well under an hour, most less than a half hour, and still more in mere minutes. One of the things that delights me most is when I can consult Neurotic Kitchen for a recipe. Cooking from your own blog is gratifying in itself, but being able to take the place of your reader is especially instructive. I'll inevitably go back and edit myself so that the method is that much easier for you. 

Seared Scallops with White Wine & Orange Sauce, Photo: NK

While we're on the subject, another thing that gives me a thrill is short-handing staple recipes when I am even more pressed for time than usual. You cook something enough, you get to know if by heart - so why not simplify it even further if the situation warrants? In fact, the more confident you become as a cook, the more you'll find yourself able to achieve similar results in half the time by taking the essence of a recipe and changing up the preparation for ease and speed. That's how most of Neurotic Kitchen's recipes are born, and how my standard splurge dish of Scallop With Citrus Beurre Blanc morphed into today's even speedier (I am talking minutes, here) Shortcut Scallop with White Wine and Orange Sauce. 

This cliff notes version of a fancier dish is a great weeknight recipe that's ready lightening quick. Under ten minutes to be exact. Do try our full-on Scallops With Orange Beurre Blanc recipe when you have a little bit more time and are looking to impress! 

Shortcut Seared Scallops with White Wine & Orange Sauce 
Serves 2 as an appetizer or light entree 

Ingredients: 
10-12 Large Sea Scallops, tough muscle removed
1 Small Shallot, chopped
1 Tablespoon Olive Oil + an extra drizzle
1/8 Cup Wine
1/4 Cup Orange Juice
1 Tablespoon of Butter
1/3 Cup Minced Parsley
Salt & Pepper

Method:

1. Pat very dry and season Scallops with Salt and Pepper.

2. Heat Oil in a skillet over medium heat. Swirl to cover evenly.  

3. When Oil is shimmering, add the Scallops and cook, untouched, until caramelized on one side, about 2-3 minutes. They should detach from the skillet easily, or with a gentle scape from a metal spatula. Flip Scallops and finish cooking for another minute or so until firm and opaque. Remove Scallops to a plate. 

4. In the skillet, drizzle a bit more oil of needed and add the Shallots. Cook over medium heat, stirring frequently, until they begin to soften and become translucent - 4 to 5 minutes. 

5. Now add the Wine and Orange Juice. Bring the liquid to a boil and allow to bubble until it reduces to about a third of its original volume. This will happen quickly!

6. Turn off the heat and add Butter. Stir it until it melts. Finish by adding Parsley. 
To serve, plate the Scallops and Drizzle with the Orange Sauce. Enjoy!

Ready In Minutes - Summery Seafood Feast For 2

Summer is not the time the slaving over a hot stove, but that's no reason to miss out on a delightfully doable (and a little fancy) dinner at home. When I think about fast and light stovetop meals, seafood often pops to mind as my main ingredient. Today we give you two easy and incredibly flavorful dishes fit for a laid back Sunday meal or completely adaptable to an effortless company dinner. A chilled appetizer of Poached Shrimp with Coconut Water and Lime is bursting with bold spicy flavor, and because it's served cold, it can easily be made ahead. Our entree of Lemony Calamari Pasta is elegant, economical, and also, ready in a flash. After prep, you'll need just under a half hour for BOTH today's dishes - each of which have wow factor and look beautiful. So pat yourself on the back, crack a nice bottle of well chilled white, and enjoy those sultry summer evenings while they last. 

Lemony Calamari Over Spaghetti Rigati, Photo: NK

Note: If you are making both dishes, we recommend you put together the Poached Shrimp with Coconut Water and Lime first as it should sit and chill for 30 minutes - the perfect amount of time to prep and cook the pasta. 

Spaghetti Rigati With Lemony Calamari
Serves 2

Ingredients:
1/2 Pound Spaghetti Rigati 
4 Tablespoons Extra Virgin Olive Oil, divided 
2 Large Cloves Garlic, minced
1/2 Pound Fresh Calamari, tubes and tentacles, cleaned, tubes sliced into 1/4-inch rings
(For an easy way to slice tubes, dry Calamari well and fold it over once the long way before slicing. You may want to brace your non cutting hand with some paper towel inside it to minimize slipping). 

3 heaping Tablespoons Parsley, finely chopped  
1/2 teaspoon Crushed Red Pepper
Zest of 1 Lemon
2 Tablespoons Lemon Juice
2 Tablespoons White Wine or Rose, optional but recommended 
Salt 
Pepper

Method:
1. Set a large pot of salted water to boil for the Pasta. Set all ingredients above out in in preparation to cook, measured out if possible. Once Pasta Water is boiling, Add the Spaghetti Rigati (or other long, thin pasta) and cook according to package instructions.

2. Meanwhile, prepare the Calamari. In a large, high-sided sauté pan, warm 2 Tablespoons Olive Oil over medium-low heat for a minute. Add the Garlic and stir until fragrant and just beginning to turn golden, being careful not to burn it. About 2 minutes.

3. Add the Calamari and turn up the flame to medium. Cook, 2 to 3 minutes, stirring occasionally, until opaque. Calamari cooks quickly and becomes rubbery very fast. Keep an eye on it. As long as it's opaque and the texture's to your liking, it's cooked. Remove cooked Calamari to a bowl and drain off the liquids. Season the Calamari with a good sprinkle of Salt and a few turns of Black Pepper. 

4. By this time your Pasta should be cooked. Drain the pasta and reserve a few Tablespoons of Pasta Water. 

5. Add the Lemon Juice, Lemon Zest, Wine and a Tablespoon of Pasta Water into the deep sauté pan. Turn the flame up to medium again and warm through for about a minute. Add the Pasta and toss well. Add Crusher Red Pepper, Parsley, and season with a bit more Salt and Pepper. Stir in the Calamari.

6. To serve, plate the Pasta and drizzle each plate with the extra Olive Oil. Enjoy! 

Zesty Chilled Poached Shrimp With Coconut Water and Lime, Photo: NK 

Poached Shrimp With Coconut Water & Lime
Lightly Adapted from Food & Wine, Edward Lee
Serves 2 - 3 

Ingredients:
12 Medium Shrimp, shelled, cleaned, tails on or off depending on your preference
1/4 Cup Coconut Water
2 Tablespoons Red Wine Vinegar, White Wine Vinegar or Unseasoned Rice Vinegar
2 Tablespoons Fresh Lime Juice
2 Garlic Cloves, Minced
1 Tablespoon fresh Ginger, grated
1 Tablespoon Cilantro, chopped (optional)
1/2 Red Bell Pepper, seeded and cut into a small dice
1/2 Sweet White Onion or Red Onion, sliced
1/2 a small Jalapeño, seeded and thinly sliced
Kosher Salt
Pinch of Sugar
Black Pepper

Method: 
1. In a medium saucepan of boiling water, poach the Shrimp unto cooked through - roughly 2-3 minutes. They will be opaque and springy but not at all tough. Drain shrimp and place in an ice bath or rinse through a colander with ice cold water. 

2. In a medium bowl, mix together the Coconut Water, Vinegar, Lime Juice, Cilantro, Garlic, Ginger and Sugar. Season the liquids with Salt and Pepper. Toss together with the Poached Shrimp and all the leftover ingredients. 

3. Cover the mixture and chill for 30 minutes before serving. Make ahead: you can prepare the Shrimp and the Marinade can be refrigerated separately overnight. 

Buon Appetito! 

Gambas al Ajillo - AKA: Garlicky Tapas Heaven (in minutes!)

Ever walk by an Italian restaurant or pizza place and pause a moment to smell the intoxicating aroma of warm garlic? I sure have, and if you ask me, there's nothing really like it. Where garlic is concerned, the more the better - and who cares about garlic breath, anyway? I consider it a bonus. That's why when I was recently jonesing to put together a quick tapa as an al fresco appetizer (summer is here!), I stopped right at this drool-worthy Garlic and Shrimp combination: Gambas al Ajillo or Shrimp with Garlic, Spanish style. 

Gambas al Ajillo, The Garlicky Tapa That Everyone Loves, Photo: NK 

Gambas al Ajillo can be found all over Spain and really anywhere where tapas are served. It doesn't get more classic than this garlicky to the max dish. And when you see how fast this delicious tapa comes together,  you'll be completely smitten. It is almost too easy. And the taste, oh the taste - just luscious. A nice kick of spice from the Crushed Red Pepper and smoky complexity from Spanish Paprika - one of my favorite spices that is also responsible for the striking reddish color of the shrimp sauce, make an amazing flavor combo. Be certain to buy yourself a nice loaf of rustic peasant bread to soak up the garlicky oil goodness at the bottom of the bowl. Now sit yourself down with a a nice dry white or rose and enjoy the king of all tapas. You will not be disappointed!


Gambas al Ajillo / Spanish Garlic Shrimp Tapa
Lightly adapted from About.com (topic: Spanish Food)
Serves 4 as an appetizer

Ingredients:
24 Medium Shrimp, peeled and deveined, tails left on
5 large Cloves of Garlic, finely minced
1 teaspoon Red Pepper Flakes
1 teaspoon Sweet Spanish Paprika
3 Ounces of Cognac (or substitute Dry Sherry or Bourbon)
1/2 Cup Extra Virgin Olive Oil
1/3 Cup chopped Italian Parsley
Juice of 1 Lemon 
1 round, crusty Peasant Loaf, cut into large chunk and lightly toasted
Coarse Salt
Black Pepper

Note: this is a fast cooking recipe so be sure to have all your ingredients measured and ready to roll before you start. 

Method: 
1. Heat Oil over a medium flame for a minute and add the minced Garlic and Crushed Red Pepper. Stir gently for about 2 minutes, taking care that the Garlic doesn't burn. 
The mixture will become fragrant. 

2. When the Garlic becomes just slightly brown, add the Shrimp, Lemon Juice, Cognac (or substitute) and Paprika. Raise the flame to high and stir constantly until the Shrimp become pink and curl up. About 2 more minutes.

3. Season the mixture with one or two healthy pinches of Salt, and ample Black Pepper. 
To Serve: Plate equal portions on Shrimp into individual bowls and add some of the Garlic and Oil Mixture on top. Sprinkle each bowl with chopped Parsley and serve with a generous wedge of crusty toasted Bread.

Enjoy! 

A Taste Of Spring - Clams + Grilled Scallions & Sungold Tomatoes

Spring's been here awhile now but only just recently has the weather gotten the memo. This week marked the first time in the longest that I could venture out without a jacket, and I can't tell you how happy that makes me. Besides that, the bounty of beautiful produce is yet another thing that makes me beam about the season. 

Spring Produce, Photo: NK 

So what should we make to celebrate these warmer days? How about a delightfully easy appetizer using two of my favorite things - Clams (check my other favorite clam recipes here and here) and super sweet and delicious Sungold Tomatoes. We've paid homage to these these orangey beauties before. 

Because Sungolds aren't quite at peak ripeness yet (they're best in mid summer) we'll tease out their natural sugar by blistering them in a very hot pan. To add some interest to this dish, we'll toss in  scallions that have been lightly charred to bring in a smokey element. Adding a splash of light beer to encourage an even tastier clam broth pulls this easy appetizer together - and as you'd expect from us, it's all done in under 20 minutes. As an entree, we opted to round things out with a simple entree of grilled Arctic Char, which was the perfect accompaniment. 

Gorgeous Arctic Char, Photo: NK 

Beer Steamed Clams With Grilled Scallions & Sungold Tomatoes

Serves 2 as a hearty appetizer

Grilled Scallions, Photo: NK

Ingredients:

About 16 Small Littleneck Clams, well scrubbed

About 6 whole Scallions

About 12 Sungold Tomatoes or other ripe Cherry Tomatoes

2 large cloves Garlic, crushed

1 Tablespoon Olive Oil plus more for brushing the Scallions

1/2 Cup Wheat Beer or other light Beer 

Salt

Pepper
Chopped Chives for serving, optional

Crusty Bread for serving, optional 

Method:

1. Brush Scallions with Olive Oil and lay on a preheated grill or grill pan for a few minutes on each side until Scallions soften and char marks form. Remove Scallions to a cutting board and sprinkle with a bit of Salt and Pepper. Once they cool, slice them into 1-inch pieces. 

2. In a medium skillet, warm a Tablespoon of Olive Oil over medium heat, add the Garlic, and sauté for a minute or two until Garlic takes on some color. Lower the flame to medium low and add the Sungold Tomatoes. Cook until they soften and the skins blister, about 5 minutes, tossing occasionally. Sprinkle lightly with Salt. Turn off the flame and add Scallions to the skillet. Toss. 

3. Meanwhile, place beer in a deep pot and bring it to a bubble over medium heat. Add Clams and cover the pot. Allow them to steam for 4 minutes before checking on them. Watch as Clams open one by one and remove them right away with tongs to the serving dish. Give them a stir now and then. They should all open by about 8 minutes or so. Discard any that do not open. 

4. To serve, plate Clams and pour broth over them. Add the Scallion and Sungold mixture on top, and sprinkle with additional Black Pepper. Garnish with a few chopped raw Chives if you like. Serve with crusty bread to soak up the broth. 

Let's eat! 

Clams Steamed in Beer with Grilled Scallions & Sungold Tomatoes, Photo: NK 

Four Courses, Four Friends - Easy Fish Feast + A Cocktail

Amante Picante Margaritas, Photo by Eric S. 

This past weekend we hosted a little dinner party at my family's bungalow for my best friend and her husband.  We always have a great time together, so much so that I hate the thought of being stuck in the kitchen while all the usual hilarity ensues. 

Initially, I was toying with the idea of grilling, but I ditched that plan in favor of a multi-course seafood meal. Plus, it was a brutal 90 degrees out so standing over a hot grill (who am I kidding? making my husband stand over a hot grill) didn't seem all that appealing.

You may think that serving a  meal with this many courses could never be easy, but I am here to tell you it can - the key is making good choices by serving simple, mostly make-ahead, no-cook dishes, while tackling some of the prep and chopping in advance. 

In today's post, we'll share four dishes and a smashingly good Margarita, all of which require minimal effort. This is because 3 of 4 courses are served chilled or at room temperature and call for "assembly" rather than cooking. As such, all three beginning courses can be made/prepped ahead. 

The entree course (my favorite, Linguine with Clam Sauce) comes together in under a half hour and is incredibly easy to throw together. I like to take a long pause before serving it as a final plate. This way, I have plenty of time to join in the merriment before taking a little break in the kitchen to finish everything off. It's also nice to be able to give your guests time to again rev up their appetites, so start early, eat slowly, and enjoy. 

Cocktail Hour

Amante Picante Margarita

Margarita Oysters Verde 

Dinner

Lump Crab Cocktail

Peach & Tomato Caprese Salad with Burrata

Linguine with White Clam Sauce  

Cocktail Hour with Oysters? Yes, Please! 

Check out this slightly spicy,refreshing and not-too-sweet cocktail that my Sister-in-Law recently introduced me to - the Amante Picante Margarita. My best friend, who is always full of surprises, brought along little cocktail umbrellas that worked perfectly in our drinks. How cute is she? The Amante Picante Can be Made an hour in advance. 

Preparing the Amante Picante Margarita, Photo: NK

Amante Picante Margarita

Recipe Courtesy of Food and Wine Magazine

Serves 6 to 8 

Ingredients:

1/2 a large Seedless Cucumber
plus 8 thin slices for garnish

1/2 a medium Jalapeno, thinly sliced

1/4 Cup Cilantro, plus additional for garnish. 

8 Ounces Lime Juice

6 Ounces Agave Nectar 

18 Ounces Silver Tequila

1/2 teaspoon Celery Bitters 
(Optional, we omitted) 

Lime wedges for garnish and rimming the glasses

1/4 Cup Kosher Salt and 1 teaspoon
grated Lime Zest mixed together

Ice

A large pitcher and a cocktail shaker 
 

Method:

In a pitcher, muddle up the cucumber (all but the 8 slices for garnish), Jalapeno, and a 1/4 Cup of Cilantro. Add the Tequila, Lime Juice, Agave Nectar and optional Bitters. Allow to refrigerate about an hour.

When ready to serve, wet the rims of 8 rocks or margarita glasses with a Lime wedge and coat with Lime Salt. Fill the cocktail shaker with ice and working in batches and adding fresh ice, shake the cocktail and strain into glasses (removing all solids). Garnish with Cucumber, Cilantro and Lime. Enjoy! 

You know what pairs well with the spicy brightness of the Amante Picante Margarita?  
Margarita Oysters (aka Tequila-spiked) topped with spicy Salsa Verde. We make this dish with store-bought green salsa with a major kick of spice so that it's as easy and fast to prepare as it should be. I bought my Oysters already shucked to save time. Slurp away...

Margarita Oysters Verde 

Serves 4 for cocktail hour (3 oysters each)

Ingredients:

12 Raw Oysters, shucked

1/4 Cup Silver Tequila 

1 Container Spicy Salsa Verde (with tomatillos, lime, jalapeño) Freshdirect's is our fave.

2 Limes, 1 for squeezing, the other for Lime Wedge Garnish

Cilantro, optional garnish

Ice, if desired, for serving

Method:

Salsa Verde and Tequila-Spiked Oysters and a Margarita -  a natural match

Plate oysters on a bed of Ice and squeeze one Lime over all of them.

Drop about a quarter teaspoon Tequila over each Oyster.

Drop about a half teaspoon Salsa Verde on each Oyster as well. 

Garnish plate with Lime Wedges and Cilantro Sprigs.

Serve immediately. 

Margarita Oysters Verde, Photo: NK 

What's easier than our next dish? Probably nothing. Individual Lump Crab Cocktails are a favorite go-to appetizer of mine (for the full recipe, click HERE). I buy Pasteurized Lump Crab in the can and toss it with Salt, Pepper, and Lemon Juice. Then I pop it in a Ziploc bag in the fridge until ready to serve. I have my plates ready to go in advance with some fancy lettuce lining the bottoms. Sometimes, I even make this portable by serving it in a Martini Glass. When I'm ready to bring the Crab Cocktails out, I simply portion out the Crab, squeeze some more Lemon Juice over it and garnish with lots of chopped Chives alongside a dollop Cocktail Sauce. Can't miss!

Individual Lump Crab Cocktails, Photo: NK 

Peach and Tomato Caprese Salad with Burrata, Photo: NK 

Like Classic Caprese Salad? Then you'll love this version that gets extra twist with the addition of Peaches and Burrata instead of the usual Mozzarella. This is best made fairly close to serving time because Peaches can turn brown in the air. 

Peach & Tomato Caprese Salad with Burrata
Serves 4

Ingredients:
8 Ounces Burrata Cheese, cut into 1 inch pieces

A Handful of Basil Leaves Still on the the stem, plus a few additional leaves cut into a chiffonade

1 large and very ripe Beefsteak Tomato, cut into wedges

1 large and very ripe Peach cut into wedges (I prefer Georgia Peaches but White Peaches work too)

Optional Balsamic Cream, for drizzling

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Black Pepper

Method:

Arrange the Tomato, Peaches in whatever formation you prefer. Sprinkle Peaches and Tomatoes with a bit of Salt and Pepper. Add the Burrata, again, in whatever configuration you prefer. Finally, drizzle everything lightly with Balsamic Cream if you have it, and drizzle again with a little bit of Balsamic Vinegar and Extra Virgin Olive Oil. Top with the Basil Leaves and sprinkle all over with the Basil ribbons. Enjoy!

After several courses, everyone was understandably getting full. I always enjoy taking a nice long break before popping back into the kitchen to throw the final dish together. Should take you about 20-25 minutes. Clean the fresh Clams in advance and pre-chop the Garlic and Parsley to make this dish super fast to prepare. It gets raves!

Dad's Signature Linguine with White Clam Sauce
(click HERE for the make-ahead version of this recipe)
Serves 4
Ingredients:
1 Pound Linguine

2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter

6 Garlic Cloves, finely sliced

2 Can Chopped Clams (5 oz)
8 Ounces Clam Juice (one bottle)

3 1/2 Dozen Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest ones possible.

2 Cups Dry White Wine, divided
1/2 teaspoon Black Pepper
Crushed Red Pepper to taste
1/2 Cup Flat Leaf Italian Parsley, Chopped

Optional Crusty Bread for serving (to soak up the delicious broth)

Method:
Set a pot of salted Pasta Water to Boil. Cook as directed on package.

In a large, heavy bottom pot, heat Oil and Butter over medium low heat.

Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to toss everything and start over.

Next, add both cans of Chopped Clams with their juice to the pot. Turn up the flame to medium.

Add 1 cup of the Dry White Wine.
Heat until the liquids begin to bubble a bit.

Add 8 oz of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste. I like to use at least 1/2 a teaspoon. Bring liquid to a light boil and add all the fresh Clams to the pot.

Cover the pot and cook for 3 minutes.
Add the remaining 1 Cup of Wine.
Re-cover pot and cook another 3-4 minutes.

It should come to a gentle boil.

Check the Clams now and as they should begin opening.
Pull clams out immediately with tongs one by one the moment they open and set aside in an extra bowl.

Give the pot a stir and continue to cook, continuing to remove Clams out one by one as they pop open. You may have to shuffle them around to make space for them to open one by one. Discard any that do not after a reasonable period of time.

To assemble: Plate Pasta into bowls, and top with even amounts of fresh Clams. Pour a generous amount of Broth from the pot over each portion. Garnish with Parsley and enjoy!!

That does it! I hope you'll try our easy Seafood feast for your next dinner party. Happy cooking!

Simply Grilled - Honey Sriracha Glazed Shrimp Skewers

Last week's July Fourth holiday was just as it should be - a day of fun in the sun and an excuse to fire up the old all-American grill. Today, I'd like to share the fastest and easiest dish of our spread, super simple Shrimp Skewers that looked beautiful and tasted even better. 

Honey Sriracha Glazed Shrimp Skewers with Grilled and Chopped Scallions, Photo: NK 

Next time you're looking for an easy yet impressive appetizer or the surf to accompany your turf, Honey Sriracha Glazed Shrimp Skewers are a great choice. Make them if you are a Sriracha lover who can handle moderate heat and if you enjoy sweet and spicy flavor profiles like I do. 

First, Some Handy Tips:

1. Soaking the wooden skewers for about a half hour is a good idea before using them on a grill in order to prevent any burning. 

Photo: NK 

2. Martha Stewart, from whom this recipe was adapted, very wisely advises that you use two skewers for each row/serving of Shrimp. Pierce one skewer through just about at the tail, and another through the opposite head end. Doing this allows you to flip the skewers more easily and prevents the Shrimp from curling up. I used these shrimp skewers as an accompaniment to a hamburger, so for us, about four large Shrimp per person was just right. 

3. If you can get your fishmonger to peel and devein the shrimp leaving the tail on, all the better. Cleaning Shrimp is one of my least favorite cooking chores, and frankly, it takes time! Buying pre-cleaned shrimp (preferably wild) or paying a bit extra to have the cleaning done for you is a huge part of making this dish as easy as it should be. 

Scallion Garnish , Chopped and Grilled Whole, Photo: NK

4. For a pretty green edible garnish, we opted to scatter the Shrimp with chopped Scallion and whole Grilled Scallions. To grill, we simply brushed the whole Scallions with oil and dusted them with Salt and Pepper. We let them cook for the duration of the Shrimp's cook time, turning once on the grill until they charred a bit. You could certainly garnish this creatively with other greens such as Cilantro or Parsley, but Scallions fit well with this Asian-inflected dish and I just love the look of them with char marks. 
Let's grill... 

Honey Sriracha Glazed Shrimp
Adapted from Martha Stewart
Serves 6 as an appetizer or accompaniment, 3 as an entree

Ingredients:

Sriracha Honey Glaze, Photo: NK 

24 Large Shrimp, peeled, deveined, with tail left on
1/2 teaspoon Garlic Powder 
2 Tablespoons Sriracha 
1/4 Cup Honey
Salt and Pepper

Vegetable Oil for brushing the Shrimp and the grill
Optional Scallions for chopping and a few whole for grilling 

12 Wooden Skewers, soaked

Method: 
1. Light a charcoal,gas grill, or heat up a grill pan. Soak wooden skewers for 20 min to a half hour

2. Lay peeled and deveined tail-on Shrimp on a work surface. Make a row of 4 Shrimp. Skewer the Shrimp through the tail end just before the tail, and through the opposite end (where the head would be). Repeat until you have 6 skewers of with 4 Shrimp Each. 

Glazed Shrimp, Photo: NK

3. Brush Shrimp all over with Vegetable oil and  Sprinkle Shrimp all over with Garlic Powder, Salt and Pepper. 

4. Prepare the Glaze by Mixing Sriracha with Honey and sprinkling with a healthy dose of Black Pepper. 

5. If using, brush Whole Scallions with Oil and sprinkle lightly with Salt and Pepper. Chop the extra Scallions. 

6. Place Skewers (and whole Scallions, if using) on the hot part of the grill. Grill the Shrimp until they start to become opaque - about 3 minutes. Flip and brush generously with the Sriracha and Honey Glaze. Cook another 3 minutes and serve immediately, scattered with chopped Scallions and Grilled Scallions. 


And there you have it. Enjoy!  

Lazy Days of Summer - Two Simple Seafood Starters

Super local greens, Photo: NK 

Is there anything better than a lazy Summer weekend? 

This last one was a winner thanks to beautiful weather, a Super Moon, and doing a whole lotta nothing. 

Some of the highlights: 



Fresh and delicious local greens from our neighbor's garden - Thank you, Freddie!




Checking out some beachy yard sale kitsch

Photo: NK 

And of course, a nice bottle of this  (goes great with seafood, but we'll get to that soon).  

Lieb Cellars, bridge lane rose, Photo: NK 

My perfect weekend will almost always include a nice home-cooked dinner. Staying on theme with our ever-growing seafood obsession (check out our previous fish feast HERE), I chose to make two deceptively simple light and elegant appetizers.

For each of these recipes, all you'll need is about 20 minutes, a grill or grill pan, and a very good fish market. Lazy summer evening approved. 

Grilled Scallop Salsa Cruda

Grilled Baby Octopus with Orange, Chile, & Olives 

Grilled Scallop Salsa Cruda
Lightly Adapted from the New York Times
Serves 2-3 as an appetizer 

Ingredients: 
8 large dry Sea Scallops, small side muscle removed and discarded
2 Tablespoons fruity Olive Oil + extra for brushing Scallops 

Photo: NK

1 large very ripe Tomato, roughly chopped
1/2 Tablespoon finely minced Garlic
1/3 Cup Italian Parsley, chopped
2 Tablespoons Balsamic Vinegar
1/2 teaspoon minced Jalapeno, optional
Kosher Salt
Freshly Ground Black Pepper
Crusty Bread or Tortilla Chips for serving 

Method: 
1. Heat a grill or stovetop grill pan until very hot. 

2. Brush Scallops on both sides with some Olive Oil and sprinkle them with Salt and Pepper. 

3. Sear Scallops on one side for about 3 minutes until grill marks appear. Flip them to the other side and cook another 1-2 minutes until firm and opaque. Set Scallops aside and allow to cool. 

4. Meanwhile, mix all other ingredients together in a medium bowl to create the Salsa. 

5. Cut Scallops into quarters and toss them into salsa. Stir. 

6. Taste and season with Salt and Pepper. Serve room temperature or slightly chilled. 
Enjoy!

Grilled Scallop Salsa Cruda, Photo: NK 

Next up, delicious Baby Octopus with Spicy Chile, Orange, and Oil-Cured Olives. If you are averse to Octopus you could easily adapt this recipe to Calamari. The cook time may change just a bit and Calamari is done when it is opaque white and firm but not overly rubbery. Enjoy! 

Grilled Octopus with Orange, Chile & Olives
Adapted from Mario Batali's Italian Grill (which is a great cookbook, by the way)
Serves 2-3 as an appetizer 

Ingredients:
About 6 Baby Octopi - 1/2-3/4 Lb total, depending on size
2.5 Tablespoons Extra Virgin Olive Oil plus more for brushing Octopus
2 Tablespoons Red Wine Vinegar
About 12 Oil Cured Black Olives, pitted and roughly chopped  
1 dried Red Chile, finely chopped (or 3/4 teaspoon Crushed Red Pepper)
Zest of 1 Medium Orange
4 Orange Slices
1 Tablespoon Orange Juice
Kosher Salt
Freshly Ground Black Pepper
3 Chives, chopped (optional) 

Method:
1. For the dressing - Combine Oil, Vinegar, Dried Chile, Orange Zest, Orange Juice, a generous pinch of Salt and Pepper and the Olives. 
2. Heat a grill or grill pan until very hot. Brush Octopi with Olive Oil and sprinkle with Salt and Pepper. 
3. Place Octopi on the hottest part of the grill and cook until charred and crispy, about 4 minutes per side.
4. To serve, plate Octopus with Orange Wedges and drizzle the Octopus with dressing (you may not need it all). Garnish with optional Chives and serve immediately. 

Bon appetit! 

And happy summer.