Sheilas Homemade Spaghetti Recipes

SHEILA'S PERFECT SANGRIA

Steps:

• Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
• Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
• Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

SLUT'S SPAGHETTI

Steps:

• Bring a large pot of water, for the pasta, to a boil over medium heat, though you don't need to get started on the sauce until the water is pretty well boiling.
• Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
• Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost "melted". Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
• This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
• Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
• Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
• When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there's some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
• Make Ahead Note:
• The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
• Freeze Note:
• The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

SHEILA'S CHICKPEA AND PASTA SALAD

Steps:

• Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
• Toss with chickpeas.
• Season with salt and pepper.
• Marinate 30 minutes.
• Cook pasta to desired doneness. Drain.
• Toss with chickpea mixture and feta cheese.
• Check seasoning and add more vinegar or oil if needed.
• Serve warm or at room temperature.

SHEILA'S SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Drain clams, reserving 1-1/2 cups liquid. Set aside.
• In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat.
• Stir in clam liquid, 3 T. parsley, and salt; return to heat and bring to boiling. Reduce heat again; simmer, uncovered, 10 minutes.
• Add clams; simmer 3 minutes.
• Serve hot over spaghetti, garnished with remaining 1 T. parsley and Parmesan cheese to taste.