MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine w/Zucchini, Corn & Shrimp
Categories: Pasta, Seafood, Squash, Vegetables, Herbs
Yield: 5 servings

Salt & black pepper
1 lb Linguine or other long
- pasta
1 lb Medium (U-35) shrimp; peeled
- deveined, tails off
4 tb Unsalted butter
4 tb Olive oil
6 cl Garlic; minced
1 md Shallot
+=OR=+
1/2 md Onion; minced
Red-pepper flakes
1 lg Zucchini; in 1/4" rounds;
- then each round cut into
- quarters
2 c Corn niblets
1/4 c Chopped fresh mint; garnish
1/4 c Chopped fresh basil; for
- garnish

In a large pasta pot, bring salted water to a boil. Add
pasta and cook according to the packaging directions
until al dente. Reserve 1 cup of pasta water, then drain
the pasta and return it to the pot.

Meanwhile, pat the shrimp dry with a paper towel and
season with salt. In a separate large pot, melt 2
tablespoons of butter into 2 tablespoons of olive oil
over medium high. Add shrimp in a single layer and cook
until just opaque, about 2 minutes per side. Use tongs
or a slotted spoon to extract shrimp and set aside.

Maintaining medium-high heat, add the garlic, shallot
and a pinch each of salt, black pepper and red pepper,
stirring constantly until the garlic is fragrant and
shallot is translucent, about 3 minutes. Add zucchini
and cook, stirring occasionally, for about 4 minutes.
Add corn along with the remaining 2 tablespoons olive
oil and a pinch of salt; stir to coat. Cook until the
corn is bright yellow and warm, about 2 minutes. Be
careful not to overcook the vegetables, they should
maintain their crispness.

Add pasta to the pot with the vegetables, followed by
the shrimp, 1/2 cup of the reserved pasta water and the
remaining 2 tablespoons of butter. Stir to combine,
reheating the shrimp while creating a glossy sauce, for
about 90 seconds. Remove from heat and add chopped mint
and basil and stir. Adjust seasonings to taste. Serve
immediately.

By: Dan Pelosi

Yield: 4 to 6 Servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine & Clams w/Fresh Red Sauce
Categories: Pasta, Seafood, Vegetables, Cheese, Herbs
Yield: 4 servings

Salt & black pepper
1 lb Linguine
2 tb Extra-virgin olive oil
1 lb Cherry tomatoes
3 cl Garlic; thin sliced
12 oz (2 cans) whole clams; juices
- reserved
2 tb Unsalted butter
1/2 c Fresh grated Parmigiano-
- Reggiano; more as garnish
1/2 c Chopped fresh curly or flat
- leaf parsley; more as
- garnish
Red-pepper flakes; garnish
- (opt)

Bring a large pot of salted water to a boil over high
heat. Cook the pasta according to package directions
until 3 minutes shy of al dente. (It will finish cooking
in the sauce; pasta should be toothsome but not
crunchy.) Reserve 1 cup of the pasta cooking water, then
drain pasta.

Meanwhile, once pasta is cooking, in a large skillet,
heat oil over medium. Add tomatoes, season with salt and
pepper, and cook, stirring occasionally, until they
soften and start to pop, about 5 minutes. Stir in garlic
until fragrant, about 1 minute.

Add reserved clam juice (you should have about 1 cup)
and stir to scrape up any browned bits on the bottom of
the skillet. Add sauce, pasta, 1/2 cup of the pasta
water and the butter back to the large pot, and cook,
stirring vigorously, until sauce is thickened and pasta
is al dente, about 3 minutes. Stir in ¼ cup more pasta
water if a thinner sauce is desired.

Turn off the heat and stir in the clams, cheese and
parsley. Season with salt and pepper.

Divide pasta among bowls and garnish with cheese,
parsley, black pepper and red-pepper flakes, if using.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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... The only time to eat diet food is while waiting for the steak to cook
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