Dinner For Two

The farmer loves to cook for special occasions and sometimes just for his sweetie. He likes the cooking style of Jamie Oliver and goes to the Naked Chef for his inspirations. I came home to two wonderful dinners this past week. I soaked in a hot bubble bath and dressed for dinner while the farmer cooked for us. Now these two recipes were keepers! I love kid free late dinners with my farmer. Thanks :)

linguine with pancetta, olive oil, chilli, clams and white wine

1 pound dried good quality linguine pasta

olive oil

4 rashers pancetta, sliced, thinly

or dry-curled smoked bacon

1 large clove of garlic, finely chopped

1 dried red chili, crumbled

1 1/2 pounds clam

2x5 ounce white wine

handful chopped parsley, leaves

salt, and, freshly ground black pepper

Cook your linguine in salted boiling water until al dente.

Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta.

Fry until golden, then add the garlic and chilies.

Soften them slightly and add the clams.

Stir, then add the white wine.

Put a lid on the pan and cook for a further couple of minutes until all the clams have opened–discard any that remain closed.

Remove from the heat and add the drained linguine.

Stir in the parsley, correct the seasoning and serve with all the cooking juices.

tagliatelle with saffron, seafood and cream

A good pinch saffron

1 glass white wine

Olive oil

1 large garlic clove, finely chopped

1 pound dried tagliatelle ( fettuccine works too)

1 1/2 pounds (680 grams) mixed seafood (prawns and mussels)

1/2 pint double cream (heavy cream)

Salt and freshly ground black pepper

A bunch flat parsley, chopped

Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.

Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.