Time 40m Yield 3 quarts, 6 serving(s) Number Of Ingredients 13 Steps:
Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams. Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent. Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently. Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta’s natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning. Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
Time 30m Yield 10 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute. In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.
Time 35m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished). In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce. Drain the tuna well and flake into the bowl. Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed). Thoroughly mix the salad and chill if desired. Serve in bowls or on a bed of lettuce.
