If you are like me you sometimes think of summer as seafood season. But clams are best in the winter. This recipe was published in my cookbook, Frankie at Home in the Kitchen, still available online as an eBook.
I really love traditional clam sauce, but this Tuscan variation with the addition of some crushed tomatoes is really amazing. This recipe is best with fresh clams, but for a simple, and still delicious weeknight dinner, you can make it with canned clams. You could make this with spaghetti or another long pasta if you prefer but I really like the linguine. It holds the sauce better and has more body to it.
Nobody likes eating sand with their clams so be sure to read my Frankie’s Tips on how to purge the sand from fresh clams.
One other Frankie’s Tip… this one for Food Safety. Be sure to discard any clams which do not open up when you cook them! This means those clams were not alive to begin with and may be contaminated with bacteria or toxins.
This is a pasta we served on out Spring menu every year at Frankie’s. You can see photos of my line cook preparing it below.
This recipe is in my cook book, but since the book is sold out (you can still get it as an eBook on Amazon), I thought I’d share it here. I call this pasta “Mediterranean” because the addition of feta cheese and kalamata olives takes it out of the typical sphere of Italian cooking, making it more Greek in nature. The flavor combination is exceptional.
This pasta is easy to make and is also a very healthy recipe. I hope you’ll give it a try!
You need two recipes to make this… our Pomodoro Sauce recipe and the recipe for the pasta. Both can be found below.
Not all pastas are created equal. Some are delicious–and not so healthy. Others are nutritious–but not so tasty. Here is one with the best of both world’s… delicious, heart healthy salmon and fresh kale combine to give you both terrific taste and great health benefits.
Whole Wheat Pasta Pomodoro with Shrimp & Grilled Peppers:
At our restaurant, Frankie’s Pizza and Pasta, in the summer time we grill red and yellow bell peppers to serve with sausage in a seasonal gnocchi dish. One day when I was making lunch, I decided to put them together with some whole wheat pasta along with sautéed shrimp, mushrooms and Pomodoro Sauce. It was a stroke of genius!
I made my first Lemon-Artichoke Pesto several years ago and was not happy with the
Pasta with grilled Shrimp and Lemon-Artichoke-Pistachio Pesto
results. I shelved it, thinking I would come back and work on the recipe another day. Then one day I was grilling some shrimp for an appetizer and it just sounded like the perfect thing to baste the shrimp with. It was! And this time it came out spectacular on the first try. I guess I’ve learned a few things over the years.
This time around I am doing this with pasta and shrimp. But it also makes a fabulous appetizer by simply brushing grilled shrimp skewers with the sauce after grilling.
You will have leftover pesto when you are done. It freezes well. You might even consider making a double batch and freeze what you don’t use in small containers for quick and easy dinners.
Orecchietti with Grilled Cherry Tomato Sauce and Chicken Italian Sausage
It has been a long time since I have posted any new recipes on the blog. On April 1st, we lost our 26 year old daughter, just two days after I posted my article “The Journey to a Thankful Heart”. Needless to say it turned our life upside down. But I still love to cook and share my passion for food, so here is a delightful recipe I created for you.
We’ve had a beautiful September here in Seattle and I’ve got a tomato plant loaded down with sweet cherry tomatoes. So what to cook with them? They are great in pasta, especially if you roast or grill them in advance. This could easily be a vegetarian pasta but we chose to make it with a good Chicken Italian Sausage. It was very simple yet so delicious! I love cooking from the garden.
This delicious pasta was created by my wife Rhonda. It was based upon a Tuna Puttanesca recipe, but since she was not in the mood for a tomato sauce, she used extra virgin oilve oil, with a fresh tomato added for just a little of that character. This version is made with canned tuna. You could replace that with fresh if you’d like. This is a quick and easy recipe which would be perfect for a weeknight dinner. It’s also a really easy recipe to cut in half if it’s just the two of you.