[martin_fierro]

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[carlo3b]

Marinara Sauce

The real trick for a great Marinara is fresh Basil, there is no substitute for the natural flavor!

The argument over fresh or canned tomatoes, is without a clear answer. Both choices have merit. I fall on the canned side of the equation simply because one cannot find fresh vine ripened Roma tomatoes. Imported canned tomatoes are a safer bet primarily because we pick our tomatoes too early and usually are flavorless even when allowed to ripen in a brown paper bag.

• 1/4 cup of pure olive oil
• 4 cloves of garlic, thinly sliced
• 2 lb. vine ripe Roma tomatoes, or 32 oz caned imported Italian tomatoes
• 5 basil leaves, washed, patted dry, rolled tight and thinly sliced (
• 1/2 teaspoon of dry oregano
• salt & pepper to taste

1) Place garlic and olive oil in large sauce pan.
2) Turn heat to medium and cook until garlic is soft and lightly browned.
3) Crush the tomatoes and add with their juices.
4) Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5) Add basil, oregano, salt and pepper.
6) Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

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 Linguine Pescadoro

Traditional Italian Marinara was prepared for returning sailors to seaports towns and cities like Naples. Because of it's origins many Italians include seafood in the wonderful sauce. This recipe, with seafood and many more great spices, is one of our family favorites.

• 1 (16 ounce) package linguine pasta
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 2 lb. vine ripe Roma tomatoes, or 32 oz caned imported Italian tomatoes
• 1 (6 ounce) can black olives, drained
• 2 doz. fresh little neck clams, or (10 ounce) can whole baby clams
• 1 (6.5 ounce) can minced clams, with juice
• 1/4 pound small salad shrimp
• 1/4 pound scallops
• 2 1/2 teaspoons lemon zest
• salt and ground black pepper to taste

    1) In a large pot of boiling salted water cook linguine until al dente. Drain.
    2) Meanwhile, in a heavy saucepan over medium heat sauté garlic in olive oil until garlic softens.
    3) Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, add fresh clams and/or can and the juice from both cans of clams.
    Simmer for 15 minutes, or until all clams are opened (discard any clams that do not open when tapped after 15 mins).
    4) Mix in shrimp, scallops, lemon zest, and salt and pepper to taste.
    Simmer for an additional 15 minutes or until shrimp and scallops are cooked.
    Toss cooked and drained linguine pasta over seafood sauce. Serve warm.