Spaghetti alla Puttanesca
Robert Foster
have not tried this recipe, therefore, I can not answer any questions about
it. Enjoy!
---------- Recipe via Meal-Master (tm) v8.02
Title: Spaghetti Alla Puttanesca
Categories: Main dish
Yield: 4 servings
1 lb Spaghetti
3 tb Extra Virgin Olive Oil
1/4 c Chopped Onions
1 ea Whole Clove of Garlic
2 ea Anchovy Fillets
1 ea Fresh Chili Pepper
4 ea Ripe Plum Tomatoes
2 ea Fresh Basil Leaves
1 tb Fresh Italian Parsley
1 tb Capers
12 ea Pitted Black Olives
1 x Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'. Heat olive
oil in a large, heavy saucepan and saute onions and garlic until onions
soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and
capers. Stir and cook gently for 8 minutes. Discard garlic clove, add
olives, and cook just until heated. Serve hot over hot cooked spaghetti.
Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves
4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette,
91/02/06.
--
rec.food.recipes is a moderated newsgroup; only recipes are accepted for
posting. Please read the "Posting Guidelines" file first. Articles go to
rec...@rt66.com; administrative questions to tfdp...@acpub.duke.edu.
Please allow two to five days for your submission to appear.
bl...@onramp.net
Spaghetti alla Puttanesca with clams
2 tab!espoons olive oil
1 tablespoon finely minced garlic
1 tablespoon finely chopped fresh basil or half the amount dried
I teaspoon crumbled dried oregano
4 cups tomatoes, crushed
1/4 cup freshly chopped parsley
1 dried hot red pepper
12 pitted black olives, preferably imported
2 tab1espoons drained capers
1 2-ounce can anchovies, drained
18 littleneck clams, the smaller the better
1 cup bottled clam juice, optional
Salt and freshly ground pepper to taste
1 pound spaghetti or spaghettini, cooked to the desired doneness and
drained.
1. Heat the oil in a saucepan and add the garlic. Cook briefly without browning
and add the basil, oregano, tomatoes and parsley. Add the hot red pepper.
2. Add salt and pepper to taste and bring to a boil. Cook about 30 minutes. add
the olives and drained capers
3. Chop the anchovies and add to the sauce. Reheat, stirring. If the sauce seems
to thick, add the clam juice. Add the clams, cover closely and let the clams
heat until they open, about 5 minutes. Discard the hot red pepper.
4) When spaghetti is cooked and drained, spoon it into bowls and add sauce an
clams to each serving.
Note: This recipe is from "The 60 minute Gourmet" by Pierre Franey
I have a strong suspicion that the clams are his addition to the classic
puttanesca recipe. Craig Claiborne has a very similar recipe in the New New York
Times Cookbook and mentions that the recipe is also very good without the clams.
I believe that this is a Neapolitan, rather than a Roman recipe
*******************************************
"Louis Reens"<bl...@onramp.net>
Dallas, TX
Alternate E-Mail: 7660...@compuserve.com
*******************************************