Pasta with Clam Sauce

I am very excited to share with you this recipe for Pasta with Clam Sauce for a number of reasons. First, this is a recipe that is about as classic and traditional as it gets in regards to an Italian-American kitchen. Second, it is also a recipe that not only have I not ever featured on this blog, but also one that I have not ever had the opportunity to make on my own.

Most of all, this is a recipe that is not only enjoyable any time of the year, it is also a perfect dish to include in the upcoming Christmas Eve Feast of the Seven Fish dinner.

The recipe is courtesy of friend and fellow foodie, Janelle Fragale. Janelle has a deep passion for her Italian-American culture and heritage, and this is reflected in her love for continuing her family’s traditions in the kitchen. Her family also has a background in the food industry, which carries through with her passion for cooking. When Janelle asked if I would be interested in sharing her family recipe for Pasta with Clam Sauce, I was elated. I also though it would be a good opportunity to lead off with a Q&A session to find out more about her passion and history with food, along with some tips and tricks on how she manages certain dietary restrictions.

I hope you enjoy the Q&A session, along with Janelle’s recipe for Pasta with Clam Sauce. Buon Natale!
– Dom

You come from an Italian American family that is steeped in tradition, where family gatherings are important. Can you share a little of the traditions that your family follows?

One of the most important traditions that we’ve always done is no matter what, we make sauce on Sunday and we eat together. Sometimes we have meatballs in the sauce, pepperoni, sausage, braicole, all of these meats give the sauce a delicious flavor. We usually call it Sunday dinner even though it happens around 2 o’clock in the afternoon. In Italy, they usually have a bigger meal in the middle of the day so that’s why we usually say Sunday dinner. This all goes well with a nice loaf of bread for dipping! 

Your family has a history in the food industry. Can you share a little about that? How did this exposure help influence your tastes in food? 

Yes, so my family owned a wholesale meat business where we serviced many of the restaurants, deli’s, pizzerias, & banquet halls. As an appreciation to these customers for buying from us, we would frequent these restaurants on a Saturday night. From a young girl, I knew right away what an experience it was to dine out. From the atmosphere, to the appetizers, to the specials, etc I used to take it all in and knew how special it was and what was unique about each place. I would also be critiquing in my head of what I thought could be better too!

Holiday gatherings and big family meals are often a key component to an Italian-American family. What were holidays like for you growing up? Do you continue with the same traditions?

Holidays growing up were a lot of fun. My favorite holiday has to be Christmas Eve since a lot of my favorite food is on that menu. We always celebrated the Feast of the Seven Fish where you incorporate some type of fish in almost every meal that night. Pasta with Clam Sauce, a cold Seafood Salad, Fried Shrimp/Fried Calamari just to name a few. Then after we ate, Santa would make a special trip in to hand out all of the gifts. We still continue this tradition til this day and I am looking forward to it this year! 

You mentioned to me that you have a nut allergy. How old were you when you discovered this? Do you find this to be a challenge being in a family where gatherings often involved food?

I was about 5 years old when I discovered that I had a nut allergy. I was actually helping my Grandmother crack walnuts open and I started to get a severe allergic reaction. Throughout the years, we had to adjust certain things, especially in desserts.  

What are some tricks that you can share for a dish that normally calls for a nut ingredient? For example, pesto comes to mind for me right away. One of the key ingredients that I use are pine nuts or walnuts. What tips can you offer for the readers who may also deal with nut allergies?

Some alternatives could be using a seed or seed butter such as sunflower seed butter for that nutty taste. For pesto, I usually omit the nuts altogether or add in some sunflower seeds and of course some extra grated cheese and garlic.

Who would you say is your biggest influence in the kitchen?

My biggest influence in the kitchen is of course my Mom. She has always been an excellent cook & baker as well. I have learned a lot from her throughout the years. I always paid attention, even though she didn’t give me much time to practice since she was always doing the cooking lol. She’s impressed with my cooking skills now. 

What is one ingredient that you could not live without?

One ingredient  I would never live without would be garlic!!! The more garlic the better!! Nothing worse than a dish without any garlic! 

Pasta with Clam Sauce

Courtesy of Janelle Fragale

1 pound of linguini or long pasta of choice 
6 tablespoons of Extra Virgin Olive Oil
4-6 cloves of garlic finely chopped  (the more the better)
1/2 cup of dry white wine 
Red pepper flakes (about 1/2 teaspoon, plus additional to your preference)
2 pounds of of little neck clams cleaned 
2 tablespoons chopped flat leaf parsley
Salt to taste 

In a large pot over high heat, bring water and salt to a boil. Add linguini or pasta of choice and cook according to the directions. You can leave the pasta a bit under cooked since it will cook another minute or two when combined with the other ingredients. Reserve one cup pasta water.

In a separate large sauté pan, heat the olive oil. Add in the chopped garlic and sauté just until golden. Add the wine, red pepper flakes, salt, clams and some fresh parsley. Bring to a simmer and cook covered until the clams open. 

Drain the pasta and add it to the pan along with some of the reserved cooking water, 1/4 cup at a time, to create a nice saucy consistency. 

Toss and mix altogether. Add some more fresh parsley and red pepper flakes and salt if needed. Transfer to pasta bowl and serve with a nice piece of crusty Italian bread!

Dana’s Game Day Buffalo Chicken Meatballs

Spring is in the air, and the boys of summer are back on the field. But put away those peanuts and crackerjacks, because today I have a special treat for you. I could’t think of a better way to help celebrate the home opener weekend  than by sharing with you a recipe given to me by my friend Dana Gollotto, who is a dietitian and chef for the Philadelphia Phillies. As you may recall, I shared a recipe back in February that I found online for chicken meatballs as part of my post on Superbowl party foods. When Dana offered to share her version of buffalo chicken meatballs, which by the way she says is the Phillies all time favorite recipe, I knew that it would be a home run. No doubt this recipe, which puts a unique spin on the classic appetizer, would make for a great game day dish to share with family and friends!

Dana has also graciously agreed to check in with Cucina Domenico occasionally to share other special recipes that she prepares for the Phillies. You can also check out my interview with Dana by clicking here. Now play ball!

GAME DAY BUFFALO CHICKEN MEATBALLS
Courtesy of Dana Gollotto

Ingredients
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
1/4 cup locatelli cheese

Mamma’s Peperonata

A few months back, Una Mamma Italiana and I shared with you another of our fun and creative food battles, going head-to-head with a vegetable dish. Her zucchini fritters came out on top, but apparently my peperonata dish was still strong enough to coax Una Mamma into trying it! This past week, Una Mamma put together her own version of peperonata, and what a great job she did with it. Nice job, Una Mamma! Now when’s the next challenge?

FROM THE MAMMA…

If you are an avid “Mamma Meets The Cucina” fan, then you might recall when my foodie friend and blogging nemesis…(jk) Dominic Condo…. made Peperonata for our Veggie Challenge.  It was pretty awesome, I must admit.  But I had to do what I always do andtry to show him up!

Peperonata is one of those dishes that is very hearty and can be a side dish or a meal in and of itself.  The way I make MY twist on Peperonata, is a bit spicier and, actually quite different all around.  It lacks the onions seen in Cucina Domenico’s recipe, and it uses whole baby peppers instead of sliced bell peppers. Throw in a couple Jalepenos for some kick and you’ve got a trendy twist on an Italian classic!!

The instructions for my recipe are minimal – you wash and pan sear your peppers in a bit of e.v.o.o. and pancetta.  The flavor from the rendered panceta is the secret in this dish.  Then you finish them off in the oven, roasting at around 400 degrees, turning occasionally.  Serve alongside crispy Italian bread or with chunks fo fresh Parmiggiano!  Buon Appetito!

Mamma’s Peperonata!

Taralli Dolci di Pasqua (Easter Ring Cookies)

Earlier this week, a good friend of mine had asked me for a recipe for Easter cookies that her Mom would make. I knew exactly what kind of cookies they were based on her description, but had no recipe for them. I reached out to Emma, my guest blogger and keeper of many traditional Italian baking secrets. Sure enough, Emma also knew exactly what I was looking for, and she had the recipe on hand! Thanks, Emma for again taking the time to put together this tremendous cookie recipe. I hope you all enjoy!

TARALLI DOLCI di PASQUA (EASTER RING COOKIES)
By Emma Caperelli Loerky 

In keeping with Dominic’s traditional Italian Easter food theme, I have decided to share a recipe that is similar to the one my mom always makes during the Easter season. The recipe comes from one of my favorite cookie cookbooks, Cookies Unlimited, by Nick Malgieri. It is a  very easy to make cookie called Easter Ring Cookies or Taralli Dolci di Pasqua. Fancy tools are not required to make them because the dough is mixed by hand, cut into 16 pieces (or, if you prefer smaller cookies, you can divide the dough into up to as many as 40 pieces), rolled between your hands to form a rope, at which point the ends are pinched together to form a circle. After baking and cooling, the cookies are then dipped into a glaze and sprinkled with multicolored nonpareils.

This is a mildly sweet cookie and is meant to be eaten with a cup of coffee or tea (or, as my son prefers to eat them, with a nice, cold glass of milk). These cookies stand up to dunking well, and, in my opinion, that is how they are best eaten.

A few things to make note of when making this cookie:

If you divide the dough into smaller pieces, cooking time will most likely be cut in half. In my oven, I found that the cookies were finished after about 25 minutes, so be sure to check the cookies often during the last 5 – 10 minutes of baking time. And, as with all cookies, halfway through baking I switched the baking sheets from top to bottom and also rotated the pans to ensure even baking. The cookies are done once they turn a light golden brown color.

Also, the icing sets VERY quickly, so make sure you have your nonpareils ready because you will need to sprinkle each individual cookie immediately after dipping it in the icing or the nonpareils will not stick. Don’t say I didn’t warn you. And don’t skimp on the icing, it brings a lot of the sweetness to the cookie. I like to dunk the cookie in the glaze a few times just to make sure the cookie is sufficiently iced.

Which brings me to my next tip – I usually have just enough icing for my cookies without any leftovers to spare. It could be because of my thoroughly dunking each cookie in the glaze several times, but you may want to double it just to be safe. And because the glaze sets so quickly, you will most definitely need to reheat it in between icing the cookies. I found it easier to keep it warm on low heat over the stove, but, should you choose to do this, be careful not to let it burn, or to get it on your skin. I learned the hard way that the icing can get very hot.

Lastly, these cookies spread quite a bit during baking so you don’t want to overcrowd them on the cookie sheet. Depending on the size of your pan, I recommend no more than 6 cookies per cookie sheet for the large cookies. If you choose to make your cookies smaller, leave at least 2 inches between each cookie to allow room for them to spread.

Enjoy and Happy Easter!

Easter Ring Cookies
From Cookies Unlimited by Nick Malgieri

Cookie Dough Ingredients:
5 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
pinch of salt
6 room temperature eggs
1 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 1/2 tablespoons vanilla extract

Icing Ingredients:
3 cups confectioners’ sugar
4 tablespoons water
1 tablespoon lemon juice
1 teaspoon vanilla extract
Multicolored nonpareils

Instructions 

For the dough:
Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, salt and baking powder. Break eggs into a large bowl and whisk until broken. Whisk in the sugar in a stream followed by the melted butter then the vanilla, whisking smooth after the addition of each ingredient. Using a rubber spatula, fold the flour mixture into the wet ingredients. Turn the dough onto a lightly floured surface and knead lightly.  Divide the dough into 16 equal pieces (or up to 40 if you prefer smaller cookies). Using your palms, roll each piece of dough into an 8 inch rope. Pinch the ends of the rope together to form a circle. Place the dough on parchment lined cookie sheets at least 2 inches apart. Bake for about 30 minutes, or until puffed and golden, rotating the pans about halfway through baking. Transfer cookies to a wire rack and cool completely before glazing.

For the glaze:
Combine all icing ingredients in a saucepan and heat on low until the mixture is lukewarm, stirring often. Hold one of the cooled cookies by the bottom and dip the top of the cookie into the glaze, letting the excess icing drip back into the pan. Immediately sprinkle with the nonpareils, and place on a wire rack to let the icing set.