Rachael Ray Pasta With Anchovies Recipes

PASTA PUTTANESCA

Steps:

• Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
• Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
• Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

BASIC GARLIC AND OIL SAUCE FOR PERFECT PASTA (RACHAEL RAY)

Steps:

• Bring a pot of water to rolling boil, then add spaghetti.
• While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
• Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
• When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
• Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
• Serve immediately.
• ALTERNATIVE ADD-INS:
• Finely chopped broccoli instead of parsley.
• Bacon crumbles -- mmm!
• Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.
• Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
• Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!

PUTTANESCA P'SCHETTI WITH SHRIMP

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
• While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
• In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.
• In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
• In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.