52 ~- Wednesday, Nov. 18, 1992 - North Shore News Penne dish perfect for parties Fram page &9 cut in 1-inch pieces, rinsed and soaked (seer below) 3 cloves garlic, peeled and sliced 2 cup olive oii l cup dry white wine {to 6 cups Halian Tomato Sauce (recipe below) ¥% pound littleneck or cherrystone clams, rinsed and drained (be sure the clams are closed tight and none are filled with mud) 34 pound mussels, beards remov- ed, rinsed and drained Y, pound crab ciaws 2 pound fresh cod V2 pound medium shrimp, peeled V2 pound squid, cleaned and cut into Y2-inch rings 2 pounds penne or linguine pasta For the baccela: rinse the bac- cala several times and soak it in plenty of cold water for a mini- mum of [2 hours. Change the water a few times during the soak- ing process. Drain well. The cod is ready to use. Bring a large pot of water to a boil to cook the pasta. In another large pot, saute the garlic in the olive oil for 1 minute. Add ihe wine and tomato sauce. Simmer gently, covered, for 5 minutes. : Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover and simmer until the clams and mussels just begin to open. Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. At the same time, cook the pasta in the boiling water with 2 pinch of salt-until al dente. . When the pasta is cooked and the seafood is done, drain the pasta well and place on a large platter. Discard any shellfish with unopened shells. Pour the cooked seafood. and the sauce over the pasta. - JFALIAN TOMATO SAUCE (Makes 3 quarts) Keep some of this on hand in your freezer. It is very versatile. 2 28-ounce cans tomate puree 1 6-ounce can tomate paste 1 quart fresh or cauned chicken stock 2 cups dry red wine % cup olive oil 2 yellow onions, peeled and sliced 6 cloves garlic, peeled and chop- ped fine JUST REMEMBER ... we W) VOLKSWAGENS _ ALWAYS COST LESS at CAPILANO VW HENRY CHUN 2% AND GET YOU BEST VW PRICE (Ase , ARIAT 985-0694 « PASSAT « GTi x GOLF x w JETTA x CAGRIOLET 2 ribs celery, with feaves, minced 1 unpeeled carrot, grated 44 cup chopped fresh parsley ¥2 pound fresh mushrooms, chopped V2 teaspoon crushed red-pepper flakes t tablespoon dried cregane, whole 1 teaspoon dried rosemary, whole 1 tablespoon dried Sasil, whole, or 2 tablespoons chopped fresh 2 whole cloves Yy teaspoon freshly ground black pepper, or to taste 2 tablespoons sait, or to taste 1 teaspoon sugar Place the tomato puree, tomato paste, chicken stock and wine in a large pot. Heat a frying pan and add the olive oil. In it saute the onions, garlic, celery and carrot until they just begin to brown a bit. Add the vegetables to the tomato mixture with all the re- maining ingredients. Bring to a gentle boil, then reduce to a sim- mer. Simmer for 2 hours, partly covered, stirring occasionally. Store in the refrigerator in plastic, glass or stainless-steel containers, never aluminum, The sauce will keep for a week in the refrigerator. PENKE WITH PEAS AND RED BELL PEPPERS (Serves 4 to 6) The colors of this dish give it a festive feeling. Perfect for parties. 3 tablespoons olive oil 2 claves garlic, peeled and crushed 1 cup peeied and siiced yellow onions tcup julienned red bell pepper Y% cup cu.opped fresh parsley 3 eggs, beaten 2 cups half-and-half 1 10-ounce package frozen peas, thawed I pound penne 2 cup chogped fresh basil ‘4 cup grated Parmesan cheese Salt. and freshiy ground black pepper to taste Heat a large frying pan and add the olive oil, garlic, onions, belt pepper ana parsley. Saute until tender. Bring a large pot of water with a pinch of salt to a boil. In a smal! bowl beat the eggs together with the half-and-half and set aside. Place a colander in the sink and put the thawed peas in it. Cook the pasta in the boiling salted water until af dente and drain it into the colander over the peas (this will cook the peas suffi- ciently). Return the drained pasta and peas to the pot and add the sauteed vegetables, basil, egg and half-and-half mixture and Parmesan cheese. - Toss this all together’ with salt and pepper and serve immediately. Every time you go shopping, you've got choices to make. Watch far the “Shop Canadian” supplement, in your Nov 20 issue, Featuring Canadian made products and services. WATCH FOR IT! NOV. 20 At Mohawk, we turn prairie grain into ethanol-blended gasolines that are the cleanest-burning gasolines in Western Canada. Cleaner gas, cleaner air. 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