Tag Archives: Parsley

Jersey Tomato Sauce with Shrimp and Fettuccine

Now is the time to savor Jersey tomatoes, from a tomato salad to a marinara sauce.  Last night I prepared fettuccine tossed with shrimp in a Jersey tomato sauce.

Ingredients:

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

3 medium tomatoes (I used 2 red and 1 yellow), cut into 1/2 inch cubes

Chiffonade of fresh basil and parsley

Sea salt

Fresh ground pepper

6 to 8 ounces fettuccine

12 large shrimp, peeled and deveined

Heat the olive oil and garlic in a pan over medium heat until the garlic is pale gold.  Add the tomatoes and season with salt and pepper to taste.  Add the basil and parsley and stir with a wooden spoon.  Bring the sauce to a boil and then turn down the heat to simmer.

Allow the sauce to simmer while bringing a large pot of water to a boil.  When the water comes to a boil, add a pinch of salt and 6 to 8 ounces of pasta.  I used a combination of Antica Pasta’s peperoncino fettuccine and spinach fettuccine – one of my favorite new finds (flavored pasta that actually has a flavor!)  Add the shrimp to the sauce, cooking about two minutes per side or until they become opaque.  Toss the pasta with the sauce and serve.

Shrimp in Sauce

I was so eager to take the first bite, that I neglected to photograph a freshly plated dish!

Shrimp in Pasta

Slow Down…Take the Time to Celebrate Bastille Day — Escargots au Beurre

Add a French flair to your dining experience today — Le quatorze juillet.  One of the simplest ways to do so is to prepare this appetizer of snails with butter.  It will take quatorze minutes, at most…

Ingredients:

1 baguette

1 dozen escargots

3 tablespoons French butter

2 tablespoons extra virgin olive oil

Additional extra virgin olive oil to drizzle on the baguette slices

5 cloves garlic, chopped

3 scallions, sliced or 1 shallot, chopped

1 handful parsley, chopped

Finishing salt

Fresh ground pepper

I use Roland escargots, which can be found in the grocery store.  Each can is 8.75 ounces and contains one dozen escargots.  This is ideal for serving three to four guests, but you can modify the above quantities for a larger celebration of La fête nationale.  The advantage to using these escargots is that they are already cleaned and cooked – you only have to heat them!

Preheat the broiler.  Slice the baguette into pieces lengthwise and then each piece in half as if making a sandwich.  Drizzle olive oil on each slice.  Place the slices under the broiler until they are golden brown on one side.  Then turn the slices over to lightly toast the other side.  Remove the slices from the broiler and place one slice on each small plate.

Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 3 tablespoons of French butter.  Allow the pan to heat up and the butter to foam.  Tilt the pan around so that the olive oil and butter coat the bottom of the pan.  Add the garlic and scallions/shallot to the pan and stir with a wooden spoon.  Allow these ingredients to cook for about 2 minutes.  Drain the liquid from the can of escargots and add them to the pan along with the parsley.  Turn the heat down to low and stir.  The escargots should be heated through in just a few minutes.  Place three or four escargots on each slice of baguette and drizzle some of the butter mixture so that no richness goes to waste.  Season with finishing salt and pepper to taste.

DSCN2933

 Bonne fête!