Pasta and Rice - Page 4 of 4

Seefood and Bows (Seafood and Farfalle)

That’s no misspelling when I made this dish the first time, I wanted to give it a catchy name, hence Seefood and Bows. It’s actually Seafood and Farfalle, an Italian bow-shaped pasta.

I use a light lemony dressing over this. What makes the dressing stand out is the
Sunny Paris seasoning blend from Penzey’s spices. You will find yourself using this wonderful spice in all kinds of foods. It stars shallots and chives, plus pepper and herbs.

You can use almost any shellfish, but I prefer shrimp and crab. No need to bust the bank, Krab works just fine in this, and you don’t need much. If you want to go fancy, you can add lobster or King crab.

Same-Day Fried Rice

Can you use freshly cooked rice on the same day to make fried rice? No, you can’t. But, if you use this same-day fried rice method, you can cure your craving any day. You will be surprised at how easy this is.

Basil, Bacon and Tomato Pasta Sauce

I am a semi-regular subscriber to Saveur magazine. I love the recipes and the photography is always spectacular. I am also always on the hunt for something fresh and relatively easy to make for those days I don’t really want to cook. They had a recipe that called for bacon and tomatoes and basil. My three favorite things. That is what inspired this dish.

Making this Basil, Bacon and Tomato Pasta Sauce was very simple. I used a can of stewed tomatoes because I really like them, but you could use regular chopped canned tomatoes, or even fresh if you wanted to take the time to peel them. I also used frozen bell pepper medley that I always have in my freezer just for days like this.
You could add a light red wine to this sauce, but it probably would not taste quite as fresh.

Linguine with Kalamata Clam Sauce

Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.

Risotto with Mushrooms and Saffron

Risotto with saffron and mushrooms is a real treat. The rice used is Arborio, from Italy, although most supermarkets carry it these days. Saffron is the most expensive spice in the world – but fear not. You can usually find very small amounts of saffron in markets like Trader Joe’s. Luckily you don’t need much.

Seefood and Bows (Seafood and Farfalle)

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