Pasta al Tonno (Pasta with Tuna)

This is from the Concise Gastronomy of Italy by Anna Del Conte.  It serves 4 as a first course.

2 cloves garlic, chopped

6 Tbsp olive oil

Bunch of fresh flat-leaf parsley, chopped

Dried chili (sm piece) or dried red pepper flakes

4 anchovy fillets, drained and chopped

7 oz canned tuna (yellowfin if possible) in olive oil, drained and flaked

Salt and freshly ground pepper

12 oz spaghetti

12 black olives, sliced

Cook the spaghetti.

Meanwhile put the garlic, parsley, chili, and olive oil in a large skillet and sauté gently for about a minute. Add the anchovies and tuna and cook for 10 minutes. Add salt to taste and plenty of freshly ground pepper.

Drain the spaghetti when very al dente and turn it quickly into the skillet. Stir-fry for a minute or so, mixing constantly to coat the pasta with the sauce. Scatter the olives. Serve at once. 

We enjoyed it with a sprinkling of grated pecorino Romano.

Spaghetti with Anchovy Sauce

Mom used to make something similar which in the Americanized Italian sounded something like "spaghetti a 'leach'." I cannot figure out the Italian translation for what she was trying to say because the Italian for "anchovy" is "acciugha" or in the plural is "acciughe." Well, anyway, it was one of Jimmy's favorites. Enjoy!

The mystery is solved. Per Ginny:  Another Italian word for "anchovies" is "alici." 

1 lb. pasta
1/2 C. olive oil
4-6 cloves garlic (depending on size of cloves and your taste)
2 dried cayenne peppers, chopped (or to taste, or the equivalent amount of dried red pepper flakes)
1 tin anchovies (or more if you prefer)
minced parsley
grated Romano or Parmesan cheese

Cook pasta as directed. While you are doing that, heat the olive oil and saute the garlic (don't brown) and the anchovies until the anchovies are nearly melted. Add the hot pepper. Let simmer over very low heat until the pasta is ready. Toss pasta in the sauce. Sprinkle parsley and cheese over all.

Spaghetti Puttanesca

1 lb pasta

3 T. olive oil

3 cloves garlic, minced

6 anchovy fillets

28 oz. diced tomatoes

8 oz. sliced black olives

1/4 capers

minced parsley

grated Romano or Parmesan cheese

Cook pasta as directed. While doing that, heat the olive oil, saute garlic (do not brown) and anchovies until the anchovies start to melt. Add the tomatoes, olives and capers and let simmer until the pasta is done cooking, about 5 minutes. Toss pasta in sauce. Sprinkle parsley and grated cheese over all. 

Clam Fettucine (Red Sauce)

Here's Mom's recipe for Clam Fettucine. Thanks, Denise!

1/4 cup margarine

1/2 cup chopped onion

3 tsp. flour
1 tsp. each sugar, oregano
1/2 tsp. salt
dash pepper
1 can (16 oz) whole tomatoes, undrained
1 can tomato sauce
2 (or more) 6 oz cans minced clams, drain 1 can
1/4 cup sliced olives
4 cups cooked noodles
1/4 cup parmesan 

Melt 2 tbsp. margarine in pan. Add onions and cook. Mix flour, sugar, oregano, salt & pepper into onion mix. Add tomatoes, sauce, clams and olives. Cook until sauce thickens.

Combine hot noodles, 2 tbsp. margarine & cheese. Toss until evenly coated. Pour sauce over noodles.

Fish Tacos

Fish:
Marinate 1 lb. white fish (cut into cubes) in lime juice at least 4 hours. When done marinating, sprinkle lightly with salt and pepper, dip in flour, then egg wash and then panko bread crumbs to bread. Fry in hot oil over medium high heat until golden brown.

Dressing for slaw:
1/3 C. lime juice
2 T. honey
1 T. oil
1 tsp. cumin
Cayenne pepper to taste

Slaw:
1 C. chopped green cabbage
1 C. chopped red cabbage
1/4 C. chopped cilantro
Chopped jalapeno pepper, to taste
Pour dressing over cabbage.

To assemble tacos:
Place fish cubes in soft flour tortilla. Place slaw on top of fish. Garnish with fresh lime wedge. Serve with chips, guacamole.

Grandma Tressa's Spinach Pie

Spinach pie makes a great main dish, side dish or snack. Grandma Tressa does not include a pie crust recipe, so use your own (plus a lattice top). "Milk bread" is a slice of bread soaked in milk, used to stiffen the mixture. Wring it out and crumble it into the mixture.

Allspice was Grandma's "secret ingredient" in many recipes.

1 lb. fresh spinach, wilted (Bim wilts hers in the microwave)
Olive oil
Minced garlic
1/2 lb. cream cheese (Mom substituted ricotta)
1/2 c. grated romano
2 eggs
1 egg white (save yolk)
Salt, pepper
Allspice
1/3 c. cooked rice
1 slice milk bread

Saute wilted spinach in olive oil and garlic. Strain well and chop. Mix cheeses, eggs, salt, pepper, allspice and rice. Add the spinach and milk bread. Mix well. Pour mixture into pie crust, add lattice top and brush top with saved egg yolk. Bake at 350° for 30-40 minutes. Allow to sit before slicing.

Crab Fettuccine

Makes 4 servings. Mom's recipe says "Accompany with wine, salad and fresh fruit."

1 pkg (6-8 oz) frozen or canned king crab
1 stick butter
1 clove minced garlic
3/4 c. whipping cream
1/2 c. parmesan
1/2 tsp. salt
1/2 tsp. freshly ground pepper
12 oz fettuccine, cooked and drained

Drain and slice crab meat. Melt butter in skillet and add garlic. Saute until garlic is golden and remove garlic. Blend all remaining ingredients. Add to the butter in skillet and heat, stirring constantly, until blended. Add fettuccine, mix and serve.

Cioppino (Fish Stew)

In Mom's version of this recipe from Nana Stella, she excludes the green pepper and sugar. Squid and/or mussels may be added. The recipe card includes "Suggested Sides" for this meal: Tomato-Onion Bread and Marinated Vegetable Salad. Bim likes this dish for Christmas Eve, as you can get in your seven fishes.

TOMATO BASE:
1/4 c. olive oil
2 tbsp. butter
1 c. finely chopped onion
1 c. finely chopped green pepper
1 tsp. minced garlic
1 lb. fresh mushrooms, ends trimmed (halved if large)
1 can (28 oz.) crushed tomatoes with basil
1 can (6 oz.) tomato paste
1 c. dry white wine
16 oz. clam juice
1/4 c. fresh lemon juice
2 tbsp. fresh minced parsley
2 bay leaves
1 tsp. each dried oregano, basil
1/2 tsp. each salt, pepper
1 tbsp. sugar

Heat oil and butter over medium heat in large dutch oven. Add onion, green pepper, garlic, mushrooms. Cook, stirring until onions are limp, about 10 minutes. Add remaining ingredients and heat to boil. Reduce heat and simmer covered for 1 hour. Stir occasionally. Base can be refrigerated (covered) for up to 48 hours.

FISH:
8-10 clams
1 lb. medium shrimp
1 1/2 lbs. boneless fresh fish
1/2 lb. scallops (1 lb. if sea scallops)
1/2 lb. lump crabmeat
fresh ground pepper

Scrub clams clean. Shell and de-vein shrimp. Cut fish into cubes. Rinse scallops. Pick over crabmeat to remove shells.

Heat tomato base to simmer. Add cubed fish. Cook until fish is nearly flaky, 10-15 minutes. Add clams, shrimp, scallops and crabmeat. Cover and simmer over low heat until clams open, about 10 minutes. Discard any clams that do not open.

Spoon into large, flat soup bowls. Sprinkle with crushed pepper and serve.

Salmon Tetrazzini

As we're trying to increase our Omega-3 Fatty Acids intake, I've been seeking out canned salmon recipes that take less than 30 minutes (because that's how I roll). This one is easy and delicious! The sauce is surprisingly rich and creamy for such a low-cal meal. This is my adaptation of a recipe from alaskaseafood.org. ~~Aunt Sandi

2 cans (5.5 oz ea.) boneless/skinless salmon

Spaghetti

6 oz frozen mixed vegetables
3 tbsp. olive oil
2 cloves garlic, minced

1/2 onion, chopped

4 oz mushrooms, coarsely chopped

1 1/4 c. milk

2 tbsp. flour
Salt and pepper to taste
Grated cheese, parsley

Drain salmon, break into chunks and set aside, reserving 1/2 c. liquid. Start spaghetti, adding frozen veg. in last 5 minutes.

In large pan, cook garlic, onion and mushrooms in the olive oil for 5 minutes. Season and add flour. Mix together and continue cooking 1 more minute. Add milk + reserved salmon liquid and simmer 5 minutes to thicken, stirring constantly. Stir in salmon, then spaghetti and vegetables. Heat through. Top with cheese and parsley. Serves 2-4 depending upon appetite.

Tuna Casserole

This isn't very fancy, but it has become an SCS (Scavone-Chalifour-Sanborn) favorite. As a matter of fact, Eric asked for it for his birthday dinner this year (yes, the twins get their own birthday dinner and their own cake).

3/4 lb. any small pasta

1 bunch broccoli, cut into small florets

3 (6.5 ounce) cans water-packed tuna, drained

10 oz. can condensed cream of broccoli soup

1 cup milk

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Potato chips, crushed

Parmesan cheese, grated

Preheat oven to 350. Lightly spray 9x13 inch baking dish with cooking spray. Bring a large pot of water to boil and cook pasta according to package directions, adding the broccoli florets for the last two minutes of cooking. Drain and place mixture into baking dish.

Mix together tuna, soup, milk, cheddar cheese, and salt and pepper; pour over pasta mixture and gently combine. Sprinkle with crushed potato chips and parmesan cheese. Bake for 25 to 30 minutes or until bubbling.

Scampi

Serves 4

about 24 jumbo raw shrimp
one large bunch fresh parsley
3 garlic cloves
1 or 2 dried red chilies, or crushed red chili pepper
6 Tbsp extra virgin olive oil
2 tsp anchovy paste or 4 anchovy fillets, mashed
1 large can ( 24 ounces) crushed tomatoes
1/2 cup dry white wine
salt and freshly ground pepper

Shell the shrimp.
Chop the parsley, garlic and chili and saute gently in a skillet with the olive oil for about 1 minute. Mix in the anchovy paste and continue cooking gently for a further 30 seconds or so, stirring the whole time.
Add the shrimp and let them take up the flavors for a minute or 2 and then add the tomatoes. Turn everything over in the pan a couple of times, then stir in the wine. Cook at a higher heat for about 3 minutes. Season with salt and pepper. Serve immediately.

Minced Clams

Um...somebody help me here. If you're using canned clams, where do you get the shells to bake them in? Saved from another meal or something?

2 cans minced clams
3/4 c. bread crumbs
2-4 cloves garlic, minced
3 tbsp. minced onion
2 tbsp. parsley
1/8 tsp. salt
3 tbsp. oil
2 tsp. oregano
Grated parmesan cheese

Saute garlic, onion, parsley and oregano in oil until soft. Add bread crumbs. Mix and add to minced clams, with salt and clam juice to taste. Sprinkle with cheese and bake in shells on a cookie sheet at 375° for 15 minutes.

Linguine with Clam Sauce

1/2 c. olive oil
1/4 c. butter
1/2 onion, minced
3 cloves garlic, minced
1-2 cans clams (do not drain)
Parsley
1/2-3/4 lb. cooked linguine

Cook onion in oil and butter until golden. Add garlic and brown. Stir in clams and juice. Add about 1tbsp. parsley and mix. Toss clam sauce with linguine and serve.