Duck Walk Shrimp

Its a nice day for shrimp, and yes, I have no idea what exactly that means, but it popped into my head none the less. I have shrimp on my mind, which is better than the alternative, having wine on my mind which is probably just as likely. So, let’s open a fresh bottle of Duck Walk white and talk about shrimp, and pasta, and vino.

Here’s what you’ll need:

  • 1 pound of medium shrimp drained peeled and deveined
  • 1 ½ cups Duck Walk white wine
  • 2 cloves of garlic minced
  • 2 tbsp butter
  • 2 tsp oregano
  • ½ tsp red pepper flakes
  • Sea salt and fresh ground peppercorns
  • 1 package of linguini cooked and drained

Melt the butter and toss in the garlic and get that browning. Deglaze with a little wine and add the shrimp and the rest of the wine. Cook until the shrimp are done, nice and firm, about six minutes or so. Then remove the shrimp for the pan and set aside. Add the oregano, red pepper flakes, salt and pepper to taste and reduce this down to a little thicker sauce. Then add the linguine and get tit well coated with the pan sauce, and then add back the shrimp. Warm every thing and serve it up shaved Parmesan cheese and with some garlic toast…. And wine!

shrimp2

Tortellini with Crab Sauce

Pasta and sauce, a simple combination that can have so many different variations on the theme. Well, this one is inspired in part by a Sicilian sauce I had at a little Italian place. There are no anchovies in this version however (perhaps next time we’ll add the little salt bombs).

Here’s what you’ll need:

  • 1 lb crab meat
  • 1 medium onion chopped
  • ½ cup chopped celery
  • 3 cloves garlic finely chopped
  • 2 rashers of thick cut bacon
  • 1 28 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • ½ tsp paprika
  • Sea salt
  • Dash of pepper

Remove any shell and cartilage from the crab meat. Sauté the onion, celery, garlic, and bacon until the bacon has been fairly well rendered and the veggies are tender. Add the tomatoes, tomato sauce, paprika, and a dash of sea salt and pepper. Simmer this for about a half an hour getting the sauce to meld together. Then, add the crab meat and heat through. Serve this over your favorite pasta but I really like this over cheese tortellini.

tortellini-chunky-tomato-sauce

Anchovy Pasta Sauce with Olives

Well, getting back on track here with the recipes! Today we’ll be whipping up a little pasta and sauce. The sauce features on of best, healthiest, most under-appreciated, sustainable seafood choices…. Anchovies! With a healthy dose of olives, this sauce is perfect for meatless Friday meals.

Here’s what you’ll need:

  •  4 tbsps olive oil
  • 1 tin of anchovies packed in oil
  • 2 garlic cloves minced
  • 1 large onion minced
  • 1 can black olives chopped
  • Two dozen green olives sliced
  • 2 tsps capers drained
  • 1 tsp dry basil
  • 2 tsps oregano
  • 1/2 tsp black pepper
  • 16 ozs can of crushed tomatoes
  • 6 ozs tomato paste
  • 3/4 cup water
  • 1/2 cup marsala
  • 1/2 tsp red pepper flakes

In a medium saucepan combine olive oil and anchovies. Cook them over medium heat, stirring to mash them, about three to five minutes. Add garlic and onion and cook until tender, five minutes or so. Then stir in remaining ingredients and simmer, uncovered, half an hour or so. It will take a while for the flavors to coalesce into a unified sauce.

As the sauce is cooking, start your pasta. I like to use the mezze penne, and take a moment or two to call up some friends and invite them to lunch.

Pop the top of a bottle of local Long Island red wine and serve up some home entertaining.

Linguini with White Clam Sauce

I don’t think that there is anything more quintessential ‘coastal’ like fresh clams right out of the bay. If you have clammers on a bay… you’ve got coastal living. Here on long island, I find the best clams come from the Great South Bay region. The Great South Bay runs from Babylon to Brookhaven and all along the way there at markets carrying clams.

So this recipe calls for about two dozen clams chopped up. This would be about two of three cans of clams to those of you who may not have access to fresh local clams.

  •  2 cans clams, minced or chopped, with liquid (2 dozen fresh clams)
  • 1 lb. linguine, cooked al dente
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 or 4 garlic cloves, minced
  • 1/2 c. white wine
  • 1 tbsp. parsley flakes
  • 1 tsp. oregano
  • 1 tsp. sweet basil
  • Seal salt and pepper

Heat oil in skillet and simmer with onion and garlic until golden. Add clams, wine and seasonings, and simmer 5 minutes. Pour sauce over cooked linguine. Now, I don’t really drain or rinse off the linguini before putting to sauce on. I think that the more starch you leave on the pasta the Life doesn’t get much simpler… but…

I tend to whisk in a two or three table spoons of fresh grated Romano cheese. Nothing says Italian like fresh grated Romano.

If you have the option of getting fresh clams, pick up an extra dozen. Steam these clams open. Then use these clams to ring the serving bowls, and the linguini. Then, pour the sauce over the pasta. Nothing says Long Island like fresh steamed Clams.