Fussilli with Fresh Tomatoes, Mushroom, and Shrimp

This recipe really is simple, but brings out great flavors in each ingredient

Water for Pasta
¼ cup coarse sea salt
1 Pound Fresh Fussili or some other type of pasta
½ cup diced pancetta
3 tablespoons extra virgin olive oil
6 Cloves garlic sliced, chopped, minced or Smashed
1 cup sweet cherry tomatoes, halved
2 big portabello mushrooms, cut into ¼ inch pieces
1peeled skin from a lemon
¾ cup peeled shrimp
Hot red pepper flakes to taste
Salt and black pepper to taste
Italian parsley chopped

Fill a large sauce pot with the water and bring to a boil over high heat. Add the coarse sea salt. Once boiling add the fussilli or whatever Pasta you choose and cook.

Heat a small saute pan over medium heat. Render the pancetta, just until it is crispy and golden brown. Set aside.

Heat a large saute pan over medium heat. Add 1½-tablespoon extra virgin olive oil and saute the garlic. The garlic should stay white and translucent. Add the cherry tomatoes and the mushrooms, season with a pinch of salt and let cook for 45-60 seconds. Next, add ¼ cup pasta water, the lemon peels, and hot red pepper flakes(you decide how spicy) and the rock shrimp. Allow the ingredients in the pan to simmer until the shrimp is cooked.

Add the Pasta to the saute pan and toss together with the pancetta, the parsley and the remaining 1½ tablespoons of extra virgin olive oil. Salt and pepper to taste.

Penne Nicola--Lobster, Clams, and Scallops in a spicy cream sauce

18 Little Neck Clams (shucked and keep the juices)
Lobster Meat (3 tail or 6 claws.)
9 Scallops
6-9 Cloves of Garlic Minced
Extra Virgin Olive Oil
Clam Juice or Water
1/2 cup of White Wine(Something you would drink)
Fresh Chopped Parsley
Crush Red Pepper Flakes (Decide how spicy you want this)
1/2 cup or more Freshly Grated Parmessian Cheese
Salt (Just a pinch)
Black Pepper
1 pound Penne Pasta

Bring a pot of hot water to a boil. Add some salt to the water, add your penne and let cook.

Heat the Olive Oil, Garlic, and Red Pepper Flakes until the Garlic starts to sizzle. Add the Clams with their juices, along with the scallops. Cook for about 3 minutes. Add the lobster meat, Salt, Black Pepper and wine. (if it looks dry you can add some bottled clam juice or some water from the pasta) and cook until Lobster is done. Add the pasta, parsley and grated cheese, and mix well.

Feeds 3-5

Bolognese Sauce

¼ cup extra virgin olive oil
4 carrots diced
3 celeray stalks diced
1 medium onion chopped
7 Garlic cloves shmashed
1 cup dry white wine
1 can whole peeled tomatoes
3/4-1 cup of heavy cream
3/4 pound ground chuck
3/4 pound ground veal
Salt and black pepper
Sprinkle of Fresh Nutmeg
2-3 Bay Leaves(Optional)**
6 or more Basil Leaves(Optional)**

Heat the olive oil over medium heat in a sauce pan. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, and beef to the vegetables, and sprinkle the nutmeg. Brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the cream and simmer for about 10 minutes or so. Add the tomatoes and simmer 15 minutes. Add the wine, bring to a boil, lower the heat, and simmer for 3 hours, until flavors are developed. Season with salt and pepper to taste, and remove from the heat.
**If you're using the Bay and Basil Leaves, you can add them after the wine and beef broth.**