Spaghetti Alle Vogole as my grandma would say, this recipe could not be easier. Here it is in 3 simple steps:
In a shallow pot, add a little EVOO and a pat of butter. Sauté a little garlic (or a lot of garlic!) some red pepper flakes, parsley and black pepper (I tossed in a jalapeño just for kicks).
Add 2 dozen cleaned clams (see how to clean clams here) into pot and add 2 cups of chicken broth and 1 cup of white wine (I used chardonnay). Cook over medium heat until all clams open up (discard the ones that don’t – or give them to a guest you don’t like…haha)
In a rapidly boiling pot of salted water, cook 1 pound of capellini (angel hair pasta) for about 7 minutes or until cooked al dente. Strain pasta and plate with plenty of clam sauce and clams, garnish with freshly chopped parsley.
Weird fact about me – I don’t like leftovers. There are only a couple of things that I will eat as a leftover. Chicken cutlets are one of those things. I had a large package of chicken cutlets in the freezer and wanted to make something simple that I could have for lunch during the week too. I simply prepared a bruschetta using what ever I had in the fridge – in this case it was cucumber, tomatoes, red onion and jalapeño – which I dressed with a salt, pepper, EVOO and fresh squeezed lemon juice.
I simply breaded and fried the cutlets, you can also season them and bake them in the oven. When fully cooked I just topped the cutlets with the bruschetta and voila!
Taco Tuesday has become sort of a tradition at our place. We have our little Tuesday night gang and the super casual, tasty, fun night is something we look forward to after a busy work day. I try to mix it up a bit every week. Some fun taco filling options I’ve recently made include tuna dredged in black pepper and simply sautéed in a little EVOO (cooked rare, you want to see red!) Blackened shrimp is a homerun every time. And of course there’s the blackened chicken. The toppings that are our go to’s are: sour cream, avocado, onion, jalapeño, tomato, shredded cheese, and tons of hot sauce! For a side dish I made some stuffed jalapeño poppers (slit the pepper in the middle, stuff with cream cheese, wrap with a piece of bacon and bake for 20 minutes at 350).
Pro-tip: If you’re following a keto or low carb diet, skip the tortilla and make a protein bowl! All the yummies with none of the carbs!