Janice Tripepi

NO MATTER HOW BAD LIFE IS TREATING YOU

JUST WALK WITH HEAD HELD HIGH !!!!

I will be giving you all a short break from my pasta / noodle / offal ravings!!! Off to Cape Town to attend my son’s final year Movie Premiere!!!!  I won’t have to cook through the night in a brick factory – or serve breakfast in a parking lot!!!  I am sure that I will miss movie set catering though!! 

I am planning a fab Sundowner Picnic on Signal Hill to celebrate the South African equilvalent of the Italian al Fresco dining – THE PICNIC!!!!  Staying at the Table Bay – so I shall let you all know what their breakfasts are like – Loooove breakfast – PLEASE PLEASE PLEASE LET THERE BE CHAMPAGNE!!!  Also – being hounded already by Daniele’s fellow students for “pesto” and pasta etc.  so will def invent another student pasta!!

Have my camera – my charger and gonna have a wee holiday with my son!!!! 

Ciao for now!!

Jan

We had a clash of the Titans here again last night!  Hubby and I did the kitchen fandango – and I lost!!  He made the best Pasta alle Vongole that I have ever tasted.  I have to admit that my hubs has the hands for pasta sauce!!  I don’t know – like you get some people who can bake – he can make pasta sauce.  I had cooked a batch of satay again as I had lots of the dipping sauce left – and a salad ……… myself and my girlfriend Karen seremoniously munched away at our satay and salad but both landed up with our forks in the pasta pot … before long we were all up to our elbows in it.  Here is his recipe.

INGREDIENTS

half a cup Olive Oil

1 Onion chopped

6 cloves of garlic chopped

half a bottle white wine

1 bowl of roasted rosa tomatoes (the antipasto recipe i have already posted)

clams – defrosted and rinsed

chopped chilli

1 or 2 jars (or tins) of clam meat in brine

1 chicken stock cube

1tsp freshly ground black pepper

1 packet of spaghetti

In a large frying pan – using half a cup of olive oil fry the onions – garlic and chilli. 

When the onions are golden brown – add the stock cube and pepper and simmer

for one minute to let the flavours blend.

Add half a bottle of wine and the clams.

Cook off the alcohol and add the clams meat with the brine.

Simmer until the clams open up – add the tomatoes – simmer until the

sauce reduces slightly.  Cook your pasta – drain well and add to the pan.

Give the pasta a good stir and enjoy “the orgasmic tastes of Tricky Ricky’s Pasta alle Vongole”

PS: he made me write this.

Buon Appetito!!

You must serve this with plenty of hot ciabbata – to dip in the communal pot

and soak up the awesome sauce!!!

This is for Jenny our Giggling Gourmet!!  Phoenix is my best friend – she has just gone deaf so we are busy trying to teach her sign language!!!  She is one sexy sassy old girl!!