Gorgonzola Clam Linguini Over A Bed Of Chili Arugula Food

"A BOLOGNA" - CALAMARI, SCALLOPS AND CLAMS WITH ROASTED FINGERLINGS AND ARUGULA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper. Place on a sheet pan and roast until fully cooked, about 30 minutes.
• While the potatoes are cooking, start the clam sauce. In a medium pot, add the wine and shallots and cook until the wine has reduced by half. In a small pot, place the heavy cream and cook until reduced by half.
• While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander. Add the clams to the reduced wine mixture and simmer until the clams open. Add the reduced cream, the butter, chives, parsley and black olives. Cook 1 minute more and remove from the heat. Check for seasoning and add more salt and pepper, if necessary. Cover and set aside.
• Begin prepping the calamari. Sprinkle the calamari with salt and pepper. Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs. Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko. Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil. Saute the calamari steaks until golden brown, roughly 2 minutes per side. Finish in the oven for another 5 minutes.
• After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside. Turn the oven up to broil. Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan. Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes.
• In the meantime, heat up the clam sauce over low heat. To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side. Top with the Arugula Salad.
• Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
• While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
• Tear the arugula into pieces, but not too small.
• Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
• Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

LINGUINE WITH CLAMS AND ARUGULA

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
• Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.

GORGONZOLA CLAM LINGUINI OVER A BED OF CHILI ARUGULA

Steps:

• cook linguini al dente.
• in a skillet, carmelize garlic and red onion - medium high.
• add chili, broccoli, red pepper, then tomato - medium heat.
• add clam.
• add gorgonzola and cook until it melts.
• fold in linguini.
• plate arugular and drip some chili oil over it.
• using tongs, place some pasta over greens.