Pasta Recipes Inspired By A Culinary Trip To Sicily

In order to live a balanced healthy lifestyle, at least once a week make a comforting dinner of uncomplicated pasta and salad at home. Inspired by my recent culinary trip to Sicily where the food is absolutely local, fresh and simply prepared, I offer these two pasta recipes.

Purchase your favorite stuffed ravioli (roasted red pepper or mushroom stuffing) and make this flavor-packed spring onion, herb, fresh snow peas and English pea “sauce” to create a super simple summer supper.

For a heartier but equally quick entrée, steam open clams with herb enhanced wine or vermouth. Remove the clams, strain out the cooking liquid and reserve it to be added to an oil and garlic sauce.

Because both dishes have straightforward tastes, the best side dish is a “minimal” green salad with oil and vinegar. Then add hot crusty bread, cheeses with the salad, and pour chilled rosé or Sauvignon Blanc. The results? Two easy alfresco dinner menus for dining at dusk during the longest days of the year! Serve fresh strawberries and whipped cream for dessert. Bon appétit!

Roasted Red Pepper Ravioli With Snow Peas, Petit Pois, Spring Onions 
And Herbs(Serves 3-4)6 to 8 ounces garden fresh snow/sugar snap peas, washed and strings removed

1 cup fresh peas, cooked or extra fancy petit pois, defrosted

2 tablespoons extra virgin olive oil

2 to 3 spring onions, chopped

About 1/4 cup flat leaf parsley leaves, chopped

About 1/4 cup fresh mint leaves, chopped

About 1/4 cup fresh basil leaves, chopped

Sea salt and freshly ground black pepper to taste

15 to 20 roasted red pepper ravioli (pre-made)

Sprigs of fresh basil, mint or parsley

Freshly grated Parmesan cheese to garnishTo prepare:Remove the strings and stems from snow and sugar snap peas.

In a large pot of boiling salted water, (about 4 quarts) over high heat, drop the snow peas in and blanch for about 30 seconds. Remove with a wire basket, immediately drop into cold water and drain to stop the cooking process. Likewise, blanch the sugar snap peas—they may take 40 to 45 seconds—scoop out and drain. If using freshly shucked peas, blanch them until they are just tender, about one minute, scoop out and drain. Reserve the cooking water.

In a skillet over moderate high heat, coat the bottom with olive oil. Add onion and sauté until it is softened nearly translucent. Add all the herbs and sauté briefly until aromatic. Add salt and pepper, taste and adjust the seasonings.

Meanwhile, reheat the vegetable cooking water over high heat. Taste, add salt if necessary, bring to a rolling boil, add ravioli, and cook about eight minutes, or until done according to personal preference. Reserve about 2 cups of the cooking water and drain pasta.

Add pasta and blanched peas/snow peas to the onions/herbs in the skillet along with enough pasta water to create a sauce. Sauté, tossing gently until the vegetables are heated through. Taste and adjust the seasonings.

Transfer to heated pasta bowls and garnish with fresh herbs and serve at once.

Pass cheese at the table.Linguine With White Clam Sauce, Sicilian Style(Serves 4-6)2 pounds small clams (cockles preferred)

1 and 1/2 cups white wine or dry vermouth

1 sprig each oregano and parsley

6 tablespoons extra virgin olive oil

4 cloves garlic, minced

Pinch of red pepper flakes or 1 small red chili pepper

1 pound linguine

Fist full chopped flat leaf parsley

About 1 teaspoon fresh oregano, chopped if leaves are large

6 Campari tomatoes on the vine, washed, stemmed and quarteredTo prepare:Scrub clams, remove whiskers and check each one; discard open clams.

Let clams sit in a pot of cold salted water for at least one hour.

In a large pot over high heat, add wine, sprigs of herbs, and bring to a boil. Add clams and steam just until they open, removing them immediately with a slotted spoon to a bowl. Discard any stubborn clams. Pass the cooking broth through a fine sieve or cheesecloth and reserve. Remove clams from their shells and add them to the strained broth. Set aside.

In a large skillet over moderate high heat, add 4 tablespoons of oil. Add garlic and red pepper flakes. When garlic is browned, transfer to a side dish and reserve. Add two thirds of the broth to the pan, increase the heat and reduce it by a third, about four to five minutes. Taste and adjust the seasonings. Off the heat, add remainder of broth and the clams.

In a large pot of boiling salted water, cook the linguine until it is very al dente, reserve about 2 cups of pasta water and drain the pasta.

Add pasta to the clam sauce, toss briskly to reheat the clams, add herbs, tomato, and reserved garlic if desired. Transfer to warm shallow pasta bowls and drizzle with a few drops of extra virgin olive oil.Market Salad(Serves 4)6 cups assorted lettuces, Bibb, Boston, and red romaine, washed and spun dry

2 or 3 spring onion bulbs, thinly sliced

4 to 5 radishes, sliced paper-thin

About 10 fresh spearmint leaves, torn

About 10 fresh lemon balm leaves, torn

Extra virgin olive oil for drizzling (about 1 to 2 tablespoons)

White balsamic vinegar for drizzling (about 1 tablespoon)

Malden salt, to taste for sprinkling

Freshly ground black pepper to taste

Optional additions:

Halved cherry tomatoes, Grana Padana or Parmesan cheese shaved, or/and toasted pine nutsTo prepare:In a large bowl, tear or cut lettuce into bite-sized pieces, toss with sliced onions and radishes. Add herbs to the salad, toss, then cover with a dampened paper towel and refrigerate until ready to serve.

Just before serving, drizzle only enough olive oil on the greens until they glisten, sprinkle with salt and pepper to taste. Then finely drizzle a few drops of vinegar on the lettuces, toss and serve.