Thanks very much Nigella for the recipes!
LINGUINE ALA VONGOLE
Time: 15 minutes
Ingredients
8 to 12 littleneck or other small clams in the shell, scrubbed
About 2 strips Pancetta or Bacon, sliced into smaller pieces (optional)
1/4 pound linguine
2 tablespoons extra virgin olive oil
1/2 to 1 clove garlic, minced
1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
1/3 cup French dry white wine
1 to 2 tablespoons chopped fresh Italian parsley.
Salt to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
2. Add linguini to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown. Add pancetta or bacon slices if desired.
3. Add dry wine and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
4. Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.
Yield: 1 serving.
BEEF WITH LEMON SALAD
The Roast Beef you see to in advance; the salad you do just before you eat.
Ingredients
2 pounds (or thereabouts) top loin, sirloin, or tenderloin (I used 1 block, about 1 1/2 inch thick)
1 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
Arugula leaves
1 head radicchio
1-2 romaine lettuce hearts
Shaved Parmesan cheese
Directions
1. Rub the meat with salt and pepper.
2. Heat the skillet and put about 1 tablespoon olive oil.
3. Fry the beef in all sides. When done, wrap the beef with aluminum foil and set aside until it cools down.
4. When cooled, carve the beef into thin slices
5. Tear the arugula, radicchio, and romaine hearts into rough pieces. Mix together the arugula and romaine hearts, and set aside the radicchio.
6. On a plate, put the arugula and romaine leaves mix. Drizzle with extra virgin olive oil.
7. Squeeze in the lemon juice. Add salt and pepper. Lightly mix.
8. Flatten the salad a bit (as a bed), then place the slices of beef (as in a circle, with hollow middle) on top of the salad.
9. place the radicchio shreds in the middle.
10. Sprinkle in the shaved parmesan cheese. Squeeze in lemon and add salt and pepper if desired.
***Note: serve white or red wine, whatever you prefer! (I personally liked French White Wine to go with these)
