LINGUINE WITH SPICY SHRIMP & CALAMARI SAUCE

My husband's favorite meal is pasta with seafood in a tomato sauce. This dish is somewhat spicy but you can adjust the heat by the amount of red pepper flakes you add. 

½ lb linguine
2 T extra-light olive oil or avocado oil

3 cloves garlic, thinly sliced

1 t red pepper flakes

½ t freeze-dried or dried oregano

3 14-oz cans cherry tomatoes in sauce

½ cup white wine

1 lb large shrimp, peeled and deveined

8 oz medium calamari, cleaned

1 bunch Italian parsley, stems removed and chopped

Sea salt and freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese

Extra-virgin olive oil for drizzling

In a large skillet that will hold the pasta and the sauce, add the oil.

Over medium heat, sauté the garlic with the red pepper flakes for a minute.

Add the oregano, cherry tomatoes, and wine and simmer 15 minutes.

Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.

Save a little of the pasta boiling water.

Add the shrimp and calamari to the tomato sauce and simmer 5 minutes.

Add the parsley and about ¼ cup of the pasta cooking water.

Season to taste with salt and pepper.

Add the drained pasta and mix to combine.

Serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Serves 2

CANNELLINI BEANS WITH SWISS CHARD

Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.

1 t extra-light olive oil

2 oz pancetta, finely diced

1 medium yellow onion, finely diced

3 cloves garlic, sliced

¼ cup oil-packed sun-dried tomatoes, drained and finely diced (optional)

½ t red pepper flakes

2 large bunches Swiss chard or baby kale, stems removed and chopped

½ cup chicken stock or broth

2 (14 oz) cans cannellini beans, rinsed and drained

Salt and freshly ground black pepper

Extra virgin olive oil, for finishing

Grated Pecorino Romano cheese

In a large skillet, sauté the pancetta in the oil until crisp. 

Add the onion and sauté another 5 minutes.

Add the garlic, sun dried tomatoes, and red pepper flakes.

Sauté a couple more minutes. 

Add the chard and chicken stock or broth and simmer about 5 minutes.

Add the beans and season with salt and pepper.

Simmer another few minutes, to heat through.

Transfer to a serving platter or 4 warmed plates.

Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.

Serves 4 as an entrée or 6 as a side dish (contorno).

ROMAINE SALAD WITH ROMAN CACIO E PEPE VINAIGRETTE

This is one of our favorite weeknight salads, especially with an Italian meal.

Dressing
¾ cup extra-virgin olive oil
1 T freshly ground black pepper
1 small shallot, minced
2 T fresh squeezed lemon juice
2 T white wine vinegar
½ cup grated Pecorino Romano cheese

Place the above ingredients in a mason jar fitted with a tight lid and shake vigorously to combine.

Salad

2 bunches Romaine lettuce, chopped

A few red onion slices

A few English cucumber slices, cut in half

Place the lettuce, onion slices, and cucumber slices in a salad bowl. Toss to combine.

Drizzle with some of the vinaigrette and toss again.

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