Linguine with Clams and Fresh Herbs

-Cooking Light, April 2011

Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.

Fusilli with Caramelized Spring Onions and White Wine

-Cooking Light, April 2011

Preheat oven to 375.

Start boiling pot of salt water for pasta.

Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.

Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.

Combine onions and pasta and sprinkle panko mix over top.

Green and White Salad

1 package cooked pasta (I use penne rigate)
1 cup julienned green bell peppers
2/3 cup green peas
1/3 cup soy mayonnaise
1/2 cup shredded parmesan
juice of 3 key limes
1 T sugar
8-10 basil leaves, chopped
(optional) toasted pine nuts
salt and pepper to taste

Macaroni Frittata

-from SELF magazine

Makes 4 servings.
4 eggs (or 2 eggs and 4 egg whites) 
1 tbsp cornstarch
1 tbsp capers, drained
6 pitted black olives, sliced
1 tbsp chopped fresh parsley
1 tsp butter
1/2 cup chopped onion 
3/4 cup chopped red bell pepper
1 1/2 cups cooked macaroni (or other small pasta) 
2 medium tomatoes, seeded and chopped
2 tbsp chopped fresh basil
Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned). Cut into wedges, top with tomatoes and basil. Serve immediately.

Couscous with Pine Nuts and Currants

-from SELF magazine

Makes 4 servings.
1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes
Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

Penne With Ricotta and Asparagus

-from NYT

Sea salt 
1 1/4 pounds thick asparagus, ends trimmed 
1 pound penne rigate 
1 clove garlic, peeled 15 ounces whole-milk ricotta 
2 tablespoons olive oil 
2/3 cups freshly grated Parmesan cheese. 
1. Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact. 
2. Bring the water back to a boil and add the penne. 
3. Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese. Serves 4.