PASTA DISHES

                                         

 

                                     LINGUINE WITH BACON AND CHEESE

 

300 g (10.6 oz) linguine

75 g (2.6 oz) bacon, chopped

1 cup grated Parmesan

1 cup grated Cheddar

2 cups grated Gruyere

1 garlic clove, peeled and mashed

2 tbsp trimmed and chopped spring onions

½ tsp paprika

500 ml (2 cups) cream

1 tsp Dijon mustard

 

Boil the linguine in salted water until “al dente”, drain and cover to keep warm.  Cook the bacon in olive oil until crisp and place on kitchen paper to drain.      

 

Lower the heat and simmer the cream, add the three kinds of cheese, garlic, mustard, paprika, and simmer, stirring,  for 5 minutes until the cheeses have melted and the sauce thickens.  Taste and add a little salt and pepper, if necessary. Add the linguine and the bacon to the sauce and serve sprinkled with chopped spring onions.

 

 

                        SPAGHETTI WITH SMOKED TUNNY FISH AND OLIVES

 

375 g (13.2 oz) spaghetti

2 tins of smoked tunny fish in olive oil

1 cup, stoned kalamata olives, sliced

800 g (1.7 lb) ripe tomatoes, peeled, deseeded, and chopped

1 onion, peeled and chopped

2 garlic cloves, peeled and mashed

2 tbsp fresh basil, chopped

1 tsp sugar or more according to the acidity of the tomatoes

75 g (2.6 oz) feta, crumbled

 

Boil the spaghetti in salted water, drain and keep warm.   Drain the oil from the tunny fish reserving I tablespoonful.  Sauté the onion in the reserved oil until translucent.

 

Add the garlic and cook for 1 minute longer, then add the tomatoes and sugar and simmer gently until the sauce thickens about 10 minutes.  Add the tunny fish, basil and simmer for 2 minutes more.

 

Drizzle the spaghetti with the tunny fish sauce and sprinkle with freshly ground black pepper and crumbled feta and serve immediately.

 

 

                                            SPAGHETTI WITH MUSSELS

400 g (14 oz) spaghetti boiled in salted water, and strained

1 kg (2 lb) fresh mussels

Water

3 cloves garlic, peeled and finely chopped

4 tbsp white wine

2 tbsp olive oil

Salt and pepper to taste

 

Scrub the mussels under running water and discard the threads.  Place them in a saucepan with a glass of water, over moderate heat, until they start opening and remove from the saucepan with a slotted spoon,.  Place them on kitchen paper to drain and discard the ones that don’t open.  Reserve the liquid.

 

Sauté the parsley and garlic in olive oil and cook for 2-3 minutes.  Add the mussels, the strained liquid, and the wine and cook over medium heat. Sprinkle with salt and pepper if necessary.   Place the spaghetti in the sauce and simmer for 2 minutes more.  Serve without cheese.

 

 

                                              ORZO WITH MUSHROOMS

In Greece we usually use orzo to prepare youvetsi, a delectable pasta dish with meat or poultry.  In this version, it is combined with mushrooms and it is superb.

 

2 tbsp olive oil

2 onions, peeled and chopped

500 g (1 lb) fresh mushrooms, trimmed, wiped, and quartered

2 roasted garlic cloves, peeled

500 ml (2 cups) tasty vegetable stock or more

2 cups orzo

Salt and freshly ground black pepper to taste

Grated Parmesan

 

Sauté the onion in olive oil with some water until soft.  Add the mushrooms, roasted garlic, and cook until the mushrooms are tender and golden

 

Pour in the stock and bring to a boil, stir in the orzo, lower the heat, and simmer, covered for about 15-20 minutes until the pasta is cooked to perfection, adding more stock, if necessary.  Taste and season accordingly.  Serve sprinkled with grated Parmesan

 

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