jalan jalan cari makan 1

Italian Tuna Pasta Salad

ingredients

8 ounces dried orecchiette or other small pasta		15 ounces cannellini beans, rinsed and patted dry, divided, for the dressing
3 scallions, thinly sliced		1 clove garlic, finely chopped, for the dressing
2 tablespoons fresh sage, chopped		2 tablespoons freshly squeezed lemon juice, for the dressing
1 tablespoon drained capers		3/4 teaspoon salt, for the dressing
7 ounces tuna, canned or jarred in olive oil, large chunks broken up		1/4 cup extra-virgin olive oil, for the dressing
Salt and pepper to taste

• 1
  Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
• 2
  To make the dressing: In a medium bowl, mash half the cannellini beans with a fork until smooth. Whisk in the garlic, lemon juice and salt. Slowly pour in the olive oil, continuing to whisk until the dressing is smooth.
• 3
  Add the remaining beans, scallions, sage, capers and tuna to the pasta. Toss gently. Add the dressing and stir until combined. Add plenty of pepper to taste. Taste for seasoning, adding salt and pepper if necessary.
• 4
  If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

Spaghetti with Clams (lala, kepah...etc)

3 lbs littleneck clams		1 lb spaghetti
6 tbsp extra virgin olive oil, plus more for serving		pinch crushed hot red pepper flakes
2 garlic cloves, thinly sliced		1/2 cup dry white wine
1 cup fresh bread crumbs		1/4 cup chopped parsley
salt and freshly ground black pepper

• 1
  Soak the clams in cold salted water for 1 hour. Drain, then scrub well, discarding any clams that do not stay closed when tapped.
• 2
  Bring a large pot of salted water to a boil over high heat. Meanwhile, heat 3 tbsp oil and 1 garlic clove in a large frying pan over medium heat. Add the bread crumbs and cook, stirring often, about 4 minutes until pale gold. Season with salt and pepper and transfer to a bowl.
• 3
  Cook the spaghetti in the boiling water according to package instructions until al dente
  
  
• While the spaghetti cooks, heat remaining olive oil in a large saucepan with the remaining garlic and the hot pepper flakes over medium heat. Cook until the garlic turns golden. Add the clams and the wine. Cover and cook for about 5 minutes, shaking the pan often, until all the clams have opened. Remove the lid, increase the heat to high, and boil for 2 minutes. Stir in the parsley and season with salt and pepper.the spaghetti and toss with clams to combine. Transfer to individual bowls and sprinkle each with toasted bread crumbs. Serve hot, with more olive oil passed at the table.
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  Penne with Peas, Shrimp and Basil

  
  
  
  
  
  
  
  
  

  1 1/2 pounds shrimp peeled, deveined, and cut in half lengthwise		3/4 pound dried penne
  1/2 cup chopped fresh basil		Freshly ground black pepper
  5 tablespoons extra-virgin olive oil		1/3 cup finely diced shallots
  1 tablespoon finely grated lemon zest		1 teaspoon minced garlic
  Kosher salt		3/4 teaspoon seeded and minced hot fresh chile, such as Thai bird or serrano
  1 1/2 cups fresh shelled peas or frozen peas		2 lightly packed cups arugula, trimmed, washed, and dried

  
  
  • Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.
  • 2
    Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.
  • 3
    Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
  • 4
    Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallot, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallot is soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.
  • 5
    Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist, and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    p/s: jemput makan, resepi dan cara membuat dah bagi, pi buat sendiri bila senang, bahan pun murah je, boleh pi beli kat kedai 1 malaysia....