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| 2 garlic cloves, minced | salt and pepper to taste |
| 4 Tbl. olive oil | 3/4 lb. spaghettini, cooked al dente |
| 2 cans (6 1/2 oz each) minced clams | Parmesan or Romano cheese, freshly grated |
| 1/2 C half-and-half |
Sauté the garlic in the oil. Drain the clams, reserving the liquid. Add the liquid to the pan and reduce by more than half. Add the half-and-half, clams and vermouth. Cook only until heated. Add salt and pepper to taste. Stir. Toss with the cooked pasta and top with the cheese. Serves 4. Serve with any good Italian white wine such as Greco di Tufo, Lacryma Christie, Gavi, Pinot Grigio, Pinot Bianco or Regaliali Bianco.
Scallops in Pesto
| 1 carrot, cut matchstick or julienne | 3/4 lb. scallops |
| 1 garlic clove, crushed | 3 Tbl. dry white wine |
| 2 Tbl. olive oil | 1 Tbl. lemon juice |
| 1 green onion, chopped | 1 Tbl. pesto sauce (jar or fresh) |
| 1 small ripe tomato, peeled and diced | salt and pepper to taste |
Heat the oil in a large frying pan. Sauté the carrots and garlic 1-2 minutes. Add the onion and tomato. Sauté 1-2 minutes. Increase heat to high and add the scallops. Sauté until just tender (3 minutes). Take off heat. Add the wine, lemon, pesto, salt and pepper. Stir well and serve on a small seashell or a small warm plate (as a first course) or over a bed of pasta or rice as a main course. Serve with a good Sauvignon Blanc, Pinot Grigio, or Orvieto.
Grilled Tuna with Rosemary
| 2 lb. fresh tuna or swordfish steaks | freshly ground black pepper |
| 3 Tbl. extra virgin olive oil | 1 tsp. dried rosemary, ground or 2 tsp. minced fresh rosemary |
| 1 1/2 Tbl. fresh lemon juice | fresh rosemary sprigs (optional) |
| 1/2 tsp. dry mustard | lemon slices (optional) |
Wash and pat the fish dry. Mix the next 5 ingredients and brush both sides of the fish. Lightly oil the grill an cook the fish over medium-hot coals. Tradition is to cook fish for 10 minutes per inch, measured at the thickest point, turning once. But, Tuna is prone to drying out, so it's best left a little rare in the middle. Try 6 minutes total per inch. Garnish with sprigs and slices. Serves 4. Try a full flavored, but crisp Chardonnay, a good Sauvignon Blanc, a Viognier, a nice Alsatian wine, or a dry rosé.
Tuna Stuffed Peppers
| 6 large green peppers | 3/4 C bread crumbs |
| 1 lb. canned tuna in water | juice of 1 lemon |
| 1/2 C oil, preferably olive | salt and pepper to taste |
| 1/2 C chopped black olives | oil for baking |
| 1/3 C chopped fresh parsley |
Preheat oven to 350 F. Cut tops off peppers and reserve. Pull out membranes and seeds. Rinse and dry peppers. In a bowl, mash together the oil, olives, parsley, bread crumbs, lemon juice, salt and pepper. Use only as much oil as appears necessary to keep mixture moist. Stuff the peppers. Replace the caps and stand peppers up in a baking dish. Dribble a little oil over each pepper. Pour water into dish to depth of 1/4". Bake 40-45 minutes until tender. Do not let peppers get mushy. Serves 6. Serve with a good Pinot Grigio, a Sauvignon Blanc or Pouilly Fume, a Vouvray Sec, or an Alsatian Pinot Blanc.
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