FETTUCINI ALFREDO

FETTUCINI ALFREDO

Ingredients:
6 tbsp. butter
1 1/2 c. whipping cream
3 to 4 c. fettucini noodles, cooked
1 c. grated Parmesan cheese
Salt & pepper
a hint of Nutmeg

Directions:

Melt butter until lightly browned. Add 1/2 cup of cream and boil rapidly until large shiny bubbles form. Stir occasionally. Reduce heat to medium and add noodles to the sauce. Pour remaining cream and cheese a little at a time. Add salt, pepper and nutmeg to taste. Serve immediately. Noodles should be kept moist but not too liquid.
Makes 4 to 6 servings.

DEANO'S SCALLOPS

Deano’s Scallops

Ingredients:

1 tablespoon Olive Oil

4-5 shallots, finely diced

6 cloves of garlic, finely minced

1 lb. large scallops

¼ cup of white wine

½ cup cream or substitute with half & half

5 green onions, sliced at an angle (If you don’t have any don’t worry, it’s more for color)

1 tablespoon fresh Italian parsley, finely chopped (Optional as a garnish)

Directions:

Turn on heat to medium high. Add olive oil to pan. Sauté shallots and garlic for 2 minutes.  Add scallops, cook on one side for 40 seconds and then flip and cook another 40 seconds. (This is seconds, not minutes, you don’t want to overcook the scallops, otherwise they become tough.) Remove scallops from pan. Put them in small bowl since you will be returning them to the pan in a few minutes. Turn heat up to high and add white wine to pan. Reduce liquid for one minute. Lower heat to medium and add cream. Let this reduce down until it is thick & saucy. Add scallops back to pan, add green onions and gently toss in sauce for about 2 minutes.  Place scallops on plate and serve.

Serves about 4 people.

DAD'S SHRIMP SCAMPI IN WINE

Dad's Shrimp Scampi In Wine
Ingredients:
1 lb large fresh shrimp, shelled and cleaned with tails left on
1/2 pound butter
3 large clove garlic, thinly sliced
¼ cup parsley, finely chopped
Juice of 1 lemon
1 cup white wine
Salt and pepper
Directions:
Melt butter, add garlic and parsley and brown lightly.
Blend in lemon juice, wine, salt and pepper to taste.
Add shrimp and sauté quickly, stirring until tender 5 minutes.
Serve sauce over shrimps.

BAKED ITALIAN CLAMS OREGANO

Baked Italian Clams Oregano
Ingredients:
2  Cloves Garlic, minced
4 sprigs fresh parsley
1 tsp fresh oregano or dried oregano
½ c breadcrumbs
½ c butter, softened
Salt and pepper
2 cans Minced clams
Directions:
Chop garlic, parsley, and oregano together very fine. Add breadcrumbs, softened butter and salt and pepper to taste. Blend until very smooth. Spread 1 tablespoon of mixture over each half clam.
Spread rock salt in thick layer over the bottom of a baking dish. Set clams on this bed of salt and bake uncovered in 475 degree oven about 10 minutes or until the edges of the clams begin to curl. Do not over bake.

Home Made Italian Marinara Sauce

Home Made Italian Marinara Sauce

Ingredients:

3 cloves garlic, finely chopped

2 tsp fresh basil, finely chopped

2 tbl fresh parsley, finely chopped

4 tbl olive oil

6 ripe tomatoes, peeled, seeded and finely chopped or 1 # 2 ½ can solid pack tomatoes, diced

Salt and pepper

Directions:

Saute garlic, basil, and parsley in oil until golden brown. Add tomatoes and cook slowly, stirring occasionally until thick. Add a little water or hot broth as needed. Season to taste with salt and pepper.