Maine Lobster Fra Diablo
1 live Maine lobster (2 pounds)
1/3 cup olive oil
2 large garlic cloves, chopped
1/2 cup white wine
1 1/2 cups basic tomato sauce
Pinch crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/2 pound linguini, cooked
Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.
Pasta and Beans (Pasta e Fagioli)
1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved
In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
Sausage and Peppers
2 lb. Italian link sausage
6 to 8 green peppers, sliced in strips
6 med. onions, sliced
1 lb. mushrooms, sliced (optional)
1 1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1 c. white wine
1 tbsp. oil
Salt and pepper to taste
Separate links of sausage and prick with a fork. Place in Dutch oven with 1/2 inch of water. Bring to a boil. Reduce heat and simmer until all water has evaporated and sausages have given up some of their fat and are lightly browned all over. Drain fat from pan. Cut sausages into smaller pieces about 1 1/2 inches long. Add wine, garlic powder, basil, oil and oregano. Cover and simmer about 30 minutes. Top with green peppers, mushrooms and onions. Sprinkle with salt and pepper and mix well. Cover and simmer another 30 minutes or until sausage is done, stirring occasionally.
(Recipe can also be prepared in 350 degree oven).