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 10/15/14 Linguine with Chicken, Leeks and Tomatoes

"Esse nufesso qui dice male di macaroni." (One has to be an idiot to speak badly of macaroni.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Spaghetti with Clams
  -Linguine with Chicken, Leeks and Tomatoes
  -Lamb Chops Calabria Style

"Ciao amici!" How is your day coming along? Remember...don't change so people will like you. Be yourself and the right people will love the authentic you. Thanks again for finding the time to read your Italian recipes! I look forward to connecting further in the coming days.

Thanks again for reading!

Yours Truly,              
Angela Reina       


 Recipe: Spaghetti with Clams

Spaghetti with Clams
Spaghetti alle Vongole

Ingredients:

1 and 1/4 to 1 and 1/2 lbs. small manila clams, scrubbed
1 cup ripe sweet cherry tomatoes available, halved
1/2 cup tender bread crumbs made from day-old country-style bread ground in a food processor
8 tbsp extra-virgin olive oil
5 tbsp dry white wine
1/2 lb dried spaghetti
2-4 cloves garlic, peeled and coarsely chopped
2 pinches dried red pepper flakes
Leaves from 3 branches basil (about 1 cup), coarsely chopped
Sprigs from 6 stems flat-leaf parsley, coarsely chopped
Salt
Freshly ground black pepper

Directions:

Preheat oven to 400?F.

Bring a large pot of salted water to a boil over high heat.

Combine bread crumbs, 2 tbsp of the olive oil, 1/4 tsp salt, and 1/4 tsp of the wine in a small bowl.

Spread bread crumb mixture out on a baking sheet and toast in oven until unevenly golden, about 5-7 minutes.

Season to taste with pepper and toss while still warm.

Set aside in a warm spot.

Place tomatoes in a bowl.

Season with a few pinches of salt, and set aside.

Add pasta to boiling water and cook until 'al dente', about 10-12 minutes.

Put garlic, red pepper flakes, clams, and remaining olive oil and wine into a large skillet, cover tightly, and cook over high heat, swirling skillet over heat occasionally, until all clams have popped open, 2-5 minutes.

Discard any clams that refuse to open.

Uncover skillet and reduce heat to medium-low.

Add in tomatoes, basil, and parsley and simmer until just warmed through, about 3-5 minutes.

Drain pasta.

Add pasta to skillet with clams, and toss well.

Adjust salt to taste.

Transfer to a platter.

Sprinkle with the bread crumb mixture, and serve immediately. Serves 2-4.

That's it!

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 Recipe: Linguine with Chicken, Leeks and Tomatoes

Linguine with Chicken, Leeks and Tomatoes
Linguine con Pollo, Porri e Pomodori

Ingredients:

4 boneless skinless chicken breast halves
3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
One 28-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons extra virgin olive oil
1/4 cup (1/2 stick) butter
4 garlic cloves, minced
2 tablespoons dry vermouth
1 pound linguine, freshly cooked
1 cup grated Parmigiano cheese
1/4 cup chopped fresh basil (optional)

Directions:

Heat olive oil in heavy large skillet over medium-high heat.

Season chicken with salt and pepper.

Add to skillet and saute until just cooked through, about 3 minutes per side.

Cool slightly.

Thinly slice chicken crosswise and set aside.

Melt butter in same skillet over medium-low heat.

Add leeks and garlic and saute until leeks are very tender, about 10 minutes.

Stir in tomatoes, vermouth and chicken.

Cook until mixture is just heated through, about 2 minutes.

Season generously with salt and pepper.

Combine chicken mixture, linguine and 1/2 cup Parmigiano cheese in large bowl.

Toss well.

Sprinkle with basil if desired.

Serve, passing remaining Parmigiano cheese. Serves 4.

That's it!

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 Recipe: Lamb Chops Calabria Style

Lamb Chops Calabria Style
Costolette d'Agnello alla Calabrese

Ingredients:

8 rib lamb chops, each about 1-inch thick
1 large red bell pepper or 2 small ones
2 cups peeled, ripe, fresh plum tomatoes, cut up with their juice (or canned imported Italian San Marzano tomatoes)
1/4 cup green olives in brine, pitted and coarsely cut up
2 tbsp extra-virgin olive oil
1/2 cup chopped onion
3 tbsp chopped Italian flat-leaf parsley
Fine sea salt
Fresh ground black pepper

Directions:

Cut each pepper lengthwise along the creases.

Remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler.

Cut into approximately 1 and 1/2-inch squares.

Sprinkle the chops on both sides with a little salt.

Put the olive oil into a 12-inch skillet and turn on the heat to high.

When hot, slide in the lamb chops.

Brown them thoroughly on one side, turn them, and brown them thoroughly on other side.

Remove them from the pan to a plate.

Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes colored a rich gold.

Add the tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.

Add the cut-up peppers, parsley, olives, salt, and generous grindings of black pepper.

Turn the heat down to medium.

Cook, stirring occasionally, for about 8-10 minutes, until the peppers are tender but firm.

Sprinkle the chops with pepper and put them into the pan with the sauce.

Turn the chops over several times to coat them well.

Empty the full contents of the skillet onto a warm serving platter and immediately serve. Serves 4.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates & reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure, a sample of today's edition:

Pope: Yes, I'm A Sinner...But So Are My Cardinals

Vatican City - October 2, 2013 - From cardinals to popes, the Catholic Church is filled with people who sin, Pope Francis said Wednesday. The Church itself is holy, but it is "made up of sinners" because it is made of humans, Francis said during his weekly general audience in St. Peter's Square.

More than 45,000 people crowded into the square to hear the pope ask how the Church can be good when "its path through the centuries has been full of difficulties, problems, dark moments...how can it be a holy Church made of sinful men, sinful women, sinful priests, nuns, bishops, cardinals, popes?"

The answer, Francis concluded, is that because God created the Church, it was made holy. "The Church is holy because it proceeds from a God who is faithful and never abandoned (humans)...to the power of evil".

It's hard to argue with this updated version of the Pope (and believe us, we would love to). The reasoning, love, modesty and humbleness are all there and out in the open.

So, one should wait until Pope Francis turns around, then grab the nearest cardinal by the ear, and explain to him that without honest and transparent examination of the root causes, and a basic change in the moral structure of that Vatican, any claims that "all of that is in the past" will go in one ear and out the other.

The Church is "made up of sinners"...fine. Got it! So, it's only right its members are also accompanied to a dark box to speak to someone who is blurred from their vision about sins.

"Puttana della miseria", what indignity! Oh, if we could only go back in time to the Catholic days of our "first confessions".

"Uh, Father, I'll be brief because my family is right outside filming this Broadway show and the restaurant reservations for celebrating my acquittal are for 1:30."

"Forgive me Father for I have sinned...I really have nothing to confess because I'm 8 years old. Besides, I have obese relatives over to my house on a daily basis who have nothing else better to do other than to pass judgement on me (no sins there, of course). Regardless, I'm very sorry again for being convinced I'm morally on par with God Himself."

"I'm very sorry! I don't know what sin is worth confessing other than speaking with my mouth full of food! And I still don't understand how I got into this! I've explained this situation to the nuns back in the rectory on numerous occasions but it always ends on a negative note."

"Oh, by the way, I'm curious: Which commandment does tax fraud fall under? I've been hearing this discussion a lot lately amongst some family friends...along with the continuous reference to JESUS CHRIST!"

"Only In Italy" Subscribe for free and day in and day out, 5 days a week, you'll have laughter, tears and intelligent commentary all blaring at you from your stupid little monitor. Click Here to Subscribe!



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