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Linguine Pescadoro Seafood pasta1) In a large pot of boiling salted water cook linguini until al dente. Drain.
- 1 (16 ounce) package linguini pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can black olives, drained
- 1 (10 ounce) can (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 to taste
- ground black pepper to taste
2) Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens.
3) Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams.
Simmer for 15 minutes.
4) Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste.
Simmer for an additional 15 minutes or until shrimp and clams are cooked.
Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
Hot White Chocolate Nog With Gingerbread Spice This white hot chocolate is creamy and full-bodied, thanks to the addition of egg yolks. It's topped with a dollop of whipped cream, grated white chocolate and a sprinkling of spice sugar. Ymmmmmmmmmmmy!
* 1 cup whipping cream
* 1/2 cup plus 5 tablespoons sugar
* 3 large egg yolks
* 3 1/2 cups whole milk
* Pinch of salt
* 5 ounces white chocolate baking bars (any quality White); 4 ounces finely chopped, 1 ounce ...finely grated
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon each: ground ginger, cinnamon and ground cloves
* 2 teaspoons sugar1) Combine cream and 3 tablespoons sugar and whip. Cover and refrigerate.
2_) Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan.
3) Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (careful not to boil), about 10 minutes. Add pinch of salt.
4) Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly.
5) When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract.
6) Mix spices and 2 teaspoons sugar; reserve.
Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.
Sprinkle cinnamon sugar atop this creamy hot chocolate with an adjustable shaker.
Makes 4 servings