It's time to get cooking! We are proud to present to you 3 Delicious Italian recipes created by Celebrity Master Chef, Mollie Ahlstrand. We hope you enjoy...they also go great with a Moscow Mule!
Fettuccine with Shellfish
FETTUCCINE ALLO SCOGLIO
- 1 pound fresh fettuccine
- 4 tablespoons extra-virgin olive oil, plus more
- for finishing
- 3 cloves garlic, chopped
- 1/2 cup white wine
- 8 large uncooked shrimp, shelled & de-veined
- 8 sea scallops
- 24 Manila clams
- 24 black mussels
- 1 teaspoon crushed red chili flakes
- 2 cups fish broth
- Salt
- Ground white pepper
- 3 tablespoons chopped Italian parsley
- 1/2 cup diced red cluster tomato
Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Drain
In the meantime, heat the olive oil in a large saucepan over medium-high heat. Add the garlic. Sauté until lightly brown, then add the wine and cook 1 to 2 minutes longer.
Add the shrimp and scallops to the pan and cook thoroughly, about 3 to 5 minutes. Add the clams, mussels, fish broth, crushed chili flakes and seasonwith salt and pepper. Cover and cook until the clams and mussels just open up, about 5 minutes. Add the fettuccine, parsley and tomato to the pan and toss. Drizzle with olive oil, if desired. Serve promptly. Serves 8.
Rigatoni Amatriciana
RIGATONI ALL' AMATRICIANA
- 1 pound rigatoni
- 4 tablespoons extra-virgin olive oil, plus more
- for finishing
- 1 clove garlic, chopped
- 1/2 small onion, finely chopped
- 5 1/4-inch slices pancetta, diced
- 2 tablespoons white wine
- 2 baskets cherry tomatoes, halved
- Pinch of crushed red chili flakes
- Pinch of ground white pepper
- 1 tablespoon grated pecorino cheese
- 2 tablespoons grated Parmesan cheese
- Handful of basil, julienned
Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain
In the meantime, heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and stir continuously for 1 minute. Add the pancetta and cook until lightly browned. Add the wine, cherry tomatoes and chili flakes, reduce heat to low and then simmer for 2 minutes.
Transfer the pasta to the saucepan with the sauce and toss well. Add the pepper, Parmesan and pecorino cheeses and toss again. Sprinkle with basil and, if desired, drizzle with olive oil. Serve promptly. Serves 8.
Spinach Soup
ZUPPA DI SPINACI
- 1 pound fresh baby spinach
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- 2 shallots, chopped
- 1 teaspoon unsalted butter
- 1 tablespoon brandy
- 1 sprig fresh rosemary
- 4 cups water
- 3 tablespoons heavy cream (optional)
- Salt, Ground white pepper
- 8 slices shaved Parmesan cheese
While spinach is cooking, heat the olive oil in a soup pot over medium-high heat. Add the garlic, shallots, and butter and sauté until golden. Add the brandy, then the rosemary sprig and cook for 1 to 2 minutes more.
Transfer the spinach to the soup pot. Add the water, cream, if desired, and salt and white pepper. Bring to a boil. Cook the soup for 5 minutes more. Remove the rosemary sprig and transfer the soup to a blender (or use an immersion blender). Puree until finely blended. Ladle into serving bowls and top with shaved Parmesan cheese. Serves 6-8.
Don't be alarmed when you see that this soup contains cream. It's just a touch and considering that the 3 tablespoons are divided 8 ways, all you're really getting is a teaspoon per serving. Yet, a little goes a long way. The cream adds body and richness to the soup. Still, it is also delicious without the cream. If you're strictly watching
your cholesterol, feel free to omit it.
If you really want to take your cooking skills to the next level, you'll need grab yourself a set of Copper Cookware, brought to you by Chef Mollie herself, part of her Mollie Collection.
Makes for a great gift for Mother's Day or that special someone who loves cooking just as much as we do! get your copper cookware set here!
SPECIAL DEALS JUST FOR MOTHER'S DAY
