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| 2 garlic cloves, minced | 1/4 C or more dry vermouth |
| 4 Tbl. olive oil | salt and pepper to taste |
| 2 cans (6 1/2 oz each) minced clams | 3/4 lb. spaghettini, cooked al dente |
| 1/2 C half-and-half | Parmesan or Romano cheese, freshly grated |
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, Lachryma Christie, Gavi, Pinot Grigio, Pinot Bianco or Regaliali Bianco.
Pasta with Fresh Basil, Tomato and Parmesan
| 8 oz. radiatore (crinkled curls) or other fancifully shaped pasta | 1/2 C freshly grated parmesan |
| 1/3 C good olive oil | salt to taste |
| 4 tsp. freshly squeezed lemon juice | freshly ground black pepper to taste |
| 1 C firmly packed chopped fresh basil leaves | fresh basil leaves (garnish) |
| 2 C chopped ripe plum tomatoes |
Cook pasta in 3 quarts boiling water until very "al dente." Drain and toss with olive oil and lemon juice. Cool to room temperature, stirring occasionally to coat thoroughly. Add chopped basil, tomatoes, cheese, salt and pepper. Mix thoroughly, but gently. Garnish with basil leaves. Serves 5-6 as a salad. Serves 2 pasta freaks. This is best with a crisp flavorful white such as a Sauvignon Blanc, a good Pinot Grigio or a dry style Chardonnay.
Greek Macaroni
| 3/4 C olive oil | 1 small cucumber, peeled, halved, seeded and sliced |
| 2 Tbl. fresh lemon juice | 1 small red onion, chopped |
| 2 cloves garlic, minced | 1/4 chopped fresh Italian parsley |
| salt and pepper to taste | 6 oz. Feta cheese, crumbled |
| 1 lb. macaroni | anchovy fillets (garnish) |
| 3 medium tomatoes, peeled, coarsely chopped | Greek olives (garnish) |
Combine 1/2 C oil, the lemon juice, garlic, salt and pepper. Reserve. Cook macaroni in 4 quarts of boiling salted water until very al denté. Drain and toss in a large bowl with remaining 1/4 C oil. Cool to room temperature. Stir. Add tomatoes, cucumber, onion and parsley. Mix well. Add dressing and mix. Gently stir in most of the cheese. Garnish with anchovy fillets, olives and remaining cheese. Serves 6 as a main course, 10-12 as a salad. Serve with a Sauvignon Blanc, white Bordeaux or Pouilly Fumé.
Tortellini Salad with Sun-Dried Tomatoes and Pesto
| 9 oz. fresh cheese tortellini | 2 Tbl. whole cracked black pepper (or less to taste) |
| 2 oz. sun dried tomatoes, in olive oil | dash red wine vinegar |
| 2 oz. extra virgin olive oil | salt to taste |
| 1 oz. basil pesto | fresh basil, chopped |
| 1 Tbl. chopped garlic |
Cook tortellini al denté. Drain, cool in cold water, drain again. Chop tomatoes and toss with tortellini in a serving bowl. Add olive oil and remaining ingredients. Toss gently and season to taste. Garnish with additional chopped basil. Serve at room temperature or chilled. Serves 2. Serve with a good Pinot Grigio, a Sauvignon Blanc or a light red such as a Chianti.
Tortellini Salad
| 1 16 oz. package frozen Tortellini (cheese or meat filled) | freshly ground pepper to taste |
| 1/4 C good olive oil | 3 medium ripe tomatoes, chopped |
| 2 Tbl. red wine vinegar | 1/3 C frozen tiny peas (optional) |
| 1 Tbl. freshly grated Parmesan | 4-6 fresh basil leaves, chopped |
Cook the Tortellini according to package directions. If anything, undercook slightly. Pour into a colander, rinse with cold water and let drain. When cool, pour into a large bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve. Keeps several days. Serve cold or at room temperature. Serves 3 as a main dish, 6 as a side dish. Serve with a good Pinot Grigio, a Sauvignon Blanc or a lively white from Gascony such as Colombelle.
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