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Pasta with Spicy Red Clam Sauce

Posted on by The Olive Oil Hunter

Summer’s bounty of cherry tomatoes is ripe (pun intended) for a rich and spicy clam sauce. While clams may seem daunting, they’re no more complicated to steam than a lobster. Just be sure to buy the freshest—and smallest—ones you can find.

Ingredients

  • 24 littleneck or Manila clams, purged (see Quick Kitchen Nugget in Newsletter)
  • 1/4 cup extra virgin olive oil, more for drizzling
  • 6 garlic cloves, peeled and chopped
  • 1/4 teaspoon crushed hot red pepper flakes, more to taste
  • 4 cups cherry tomatoes, Sungolds if possible
  • Large sprig fresh basil
  • 8 ounces pasta such as thin spaghetti or linguine

Directions

Step 1

Steam the clams on a rack over about 2 inches of boiling water in a large, covered stockpot until they open, about 6 to 8 minutes. Remove the rack with the clams and set aside until cool enough to handle, then pull the clam meat from the shells and place in a small bowl. Drizzle with olive oil to keep moist and cover. Boil down the clam broth in the stockpot until it reduces to about 1 cup; set aside off the heat.

Step 2

Heat a large wok or Dutch oven over medium heat. When hot, add the 1/4 cup oil and the garlic and cook until garlic is sizzling, about 1 to 2 minutes. Add the red pepper flakes and sauté for 1 minute. Add the cherry tomatoes and cook until they burst, about 5 minutes, then use a potato masher to release their juices. Add the reserved clam broth and the basil and simmer, uncovered, for about 8 minutes or until the sauce has reduced.

Step 3

While sauce is cooking, cook the pasta in a large pot of salted water until al dente, about 8 minutes. Use tongs to transfer the pasta to the pan with the sauce and toss to coat. Discard the basil and add the clams just to heat through.

Yields 2 servings

Cheesy Onion Wraps

Posted on by The Olive Oil Hunter

Looking for a grain-free wrap to replace pitas or tortillas? This sheet pan hack is so flavorful you may never go back! It gets its goodness from sweet onions and salty Parmigiano-Reggiano. You can also cut the cooked sheet into shapes to top burgers or enjoy on their own as snacks. Bookmark this one for next autumn: Cut into rounds to make delicious toppers for French onion soup (use any sweet onion when Vidalias are out of season).

Ingredients

  • 8 ounces Parmigiano-Reggiano
  • 1 large Vidalia onion, about 16 ounces
  • Extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Shred the cheese and the onion using the medium shredding blade of a food processor or the large hole side of a hand grater (there’s no need to rinse the grater between the cheese and the onion). Toss the cheese and onions well, then spread out in an even layer on the prepared pan. Drizzle generously with olive oil and sprinkle with the salt and garlic powder. Bake for 20 minutes or until the onions and cheese have browned. It will be bubbly when you take it out of the oven.

Step 2

Allow to cool to room temperature to crisp up, about 20 minutes. Then cut into thirds for sandwich wraps and fill as desired.

Makes 3 wraps

Olive Toast

Posted on by The Olive Oil Hunter

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice  
  • 1 medium garlic clove, grated
  • 1/2 teaspoon sumac, such as Wild Sumac
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
  • 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
  • 4 ounces each pitted Castelvetrano and Kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 8 baguette or crusty whole-grain bread slices
  • 8 ounces goat cheese at room temperature
  • 1/4 cup chopped walnuts

Directions

Step 1

In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.

Step 2

When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.

Yields 4 lunch or 8 appetizer servings

Lamb-Stuffed Eggplant

Posted on by The Olive Oil Hunter

This Mediterranean lamb dish is delicious as is, but for another dimension of flavor, serve with tzatziki sauce.

Ingredients

  • Extra virgin olive oil
  • 2 large eggplants, about 1 pound each
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 cup diced yellow onion
  • 1 large red bell pepper, seeded and diced
  • 1 pound ground lamb
  • 2 medium tomatoes, about 12 ounces, coarsely chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh or 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/4 cup pine nuts
  • Optional: 1 tablespoon pomegranate molasses or sweetener of choice, 1/4 cup raisins (Sultanas if possible)

Directions

Step 1

Preheat your oven to 400°F. Lightly brush a rimmed sheet pan with olive oil. Slice the eggplants in half lengthwise and score the flesh in a small diamond pattern with a sharp knife without cutting through the skin. Place them cut side up on the sheet pan. Sprinkle with salt and pepper and drizzle liberally with olive oil. Roast for 45 minutes.

Step 2

While the eggplants are roasting, make the stuffing. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil, the onions, and bell peppers and sauté until soft, about 5 minutes. Add the ground lamb and sauté for 5 minutes, breaking it up with a spatula. Add the chopped tomatoes, 1/2 teaspoon each salt and pepper and sauté for 2 minutes, then add the cumin, oregano, cinnamon, pine nuts, and if using, pomegranate molasses and raisins. Continue cooking until the lamb is no longer pink.

Step 3

Take the eggplants out of the oven and, still wearing oven mitts, use a grapefruit spoon to scoop out the center of each half and add to the skillet, using the spatula to break up the chunks if needed. Lower the oven to 350°F.

Step 4

Divide the stuffing between the 4 eggplant halves, mounding it in the center. Return the sheet pan to the oven and bake for 20 minutes.

Serves 4