Garofalo Pasta with Pomi Red Clam Sauce

January 16, 2013 2:44:46 PM EST


-Pomi chopped tomatoes


-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

-Garofalo thin spaghetti

-1 onion

-1/2 cup-1 cup red wine

-whole little neck clams (taken out of shell)

-cherry stones clams (minced)

-2 tbsp honey (Boscovivo Spanish Esparcet Honey)

-cilantro, garlic, salt, pepper

-homemade bread crumbs

**TIP: Add more wine than oil**


Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~

0 Comments | Posted in Recipes By Jennifer Lee

Cipriani Tagliolini with EVOO and Herbs

October 31, 2012 5:56:00 PM EDT

Total Recipe Time: 10 to 15 minutes 

1/4 cup extra virgin olive oil (60 ml)
2 tablespoons finely chopped flat - leaf parsley
1 fresh thyme spring, finely chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil leaves
1/4 cup peeled, seeded, and finely diced plum tomato (60 ml)
Freshly ground pepper
8.82 Oz Cipriani Tagliolini (250 g)
2 tablespoon unsalted butter, softened (30g)
1/4 cup freshly grated Parmesan cheese (30g)



Bring a large pot of water to a boil while you assemble the ingredients and chop the herbs and tomatoes. Heat the oil in a large skillet over medium-high heat.


Add-1 tablespoon of the parsley, the thyme, oregano, rosemary, basil, tomato, and some salt and pepper and cook for a minutes or so.


Salt the boiling water and cook the pasta for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it. Drain well in a colander.


Add the pasta, the softened butter, and the Parmesan cheese to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese.

Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar

0 Comments | Posted in Recipes By Pasta Cheese