Romantic Dinner for Two
Appetizer: BRUSCHETTA GRATINATE
First Course: LINGUINE ALLE VONGOLE (clams with linguine)
Second Course: PEPPERONI IMBOTTITI (stuffed peppers)
Dessert: FRESH STRAWBERRIES with LEMON (Fragole con Limone)
Bevanda (beverage): CAFFE ALL'ARANCIA (Orange flavored coffee) |
LINGUINE ALLE VONGOLE (clams with linguine)
1 pound linguine
4 tablespoons olive oil
3-4 cloves garlic
1 pound fresh steamed clams
1 tablespoon parsley
½ lemon (to squeeze over pasta when finished)
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Begin boiling water for the pasta before making the clam sauce.
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Sauté crushed or whole garlic in a pan until it starts to become golden-about three minutes. Add the clams and sauté for 5 minutes, add chopped parsley and sauté for about one minute. Remove from fire.Cut the fontina cheese into small slices. Then, cut the tomatoes into very tiny cubes, eliminating the seeds. Chop the arugula finely.
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Boil water for the pasta in a large, tall pasta pot. Put the linguine in the boiling water Follow the cooking directions on the side of the package for al dente pasta. Drain the pasta and place it in the pan to sauté with the clam sauce. Turn gently with a “pasta pincer” until the pasta is coated with sauce. Squeeze the ½ lemon over the pasta and turn gently to coat the pasta.
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| Serve. |
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