Accidental Recipes

Recipe serves 4. Adjust as necessary. 1 lb linguini or pasta of choice 1 lb mussels, cleaned, debearded 8-10 little neck clams, cleaned 8 large sea scallops 1 small onion or two shallots, small dice 3-4 cloves of garlic, minced 1/2 cup dry white wine 2 cups cherry or other small tomatoes, whole 1 lb baby arugula, washed Salt Pepper Olive oil Grated hard Italian cheese (pecorino, parmesan, romano, etc.) Bring a large pot of water to boil for the pasta. Add the pasta and cook until al dente. Reserve a cup of the cooking liquid. Drain and keep warm. This can be done while cooking the shellfish. Heat a large sauté pan with some olive oil. Sear the scallops until browned on each side, and remove to a plate. Tent with some foil to keep warm. You will be heating the scallops again, so there is no need to cook them all the way through at this point. Add a bit more oil to the pan, and sauté the onion until translucent. Add the garlic and sauté for 15 seconds, stirring constan

A hearty dish for winter. 2 tbl olive oil 1/3 lb (approx) of pancetta, cubed. (omit for vegetarian) 2 medium onions, diced 3 cloves garlic, minced 1 butternut squash, peeled, seeds removed, cubed into 1/2 inch cubes 1 bunch of kale, deribbed, sliced into ribbons 2 tsp sage 2 cups chicken broth (or veggie broth) 1 rind from parmesan cheese 1 can romano beans (or white beans), drained, rinsed Grated parmesan for serving Saute pancetta in olive oil until just beginning to brown Add onions, sauté until translucent Add garlic and sauté for 15 seconds, stirring constantly Add squash and stir frequently until squash is well coated. Turn down heat to med-low and continue to sauté for 3-5 minutes, but not letting squash brown Add kale and stir until kale just begins to wilt Add sage and stir for 30 seconds Add broth and parmesan rind. Lightly cover and simmer until squash is just tender Add beans and simmer for 5-8 more minutes Serve in warmed bowls. Add grated parm.