CIAO RESTAURANT RECIPES

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
• Meanwhile heat up your largest skillet on medium low flame.
• Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
• Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
• Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
• Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
• Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
• Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
• Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
• Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
• Serve with lemon wedges on the side.

Steps:

• Cut the butter into large pieces and add it to a light colored pan over medium low flame.
• As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
• The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
• The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
• When cooking the pasta make sure to reserve a little bit of the pasta water.
• Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
• Serve with freshly cracked black pepper on top.