NC Fishing - Hunting - Outdoors Reports

Ingredients:
1 pound Linguine, or spaghettini
2 tablespoons olive oil
3 ounces chorizo, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 pound Little Neck clams, scrubbed and purged in water 3/4 cup dry white wine
1/2 cup clam juice
1/2 cup heavy cream
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1/2 cup finely grated Parmesan

Directions:
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.

Vinny Perino
Graduated; from Culinary Inst. of America, High Park New York 1986
Family; from Palermo, Sicily
Has been living in Wilmington, NC for 10 years
Job; Executive chief for Antonio’s Pizza & Pasta
Come by and try some of Vinny’s special recipes at Antonio’s open 7 days a week, Sunday 12:00 to 10:30pm. Monday thru Thursday 11:00am to 10:30pm. Friday and Saturday 11:00am to 11:30pm.
Call ahead for something special.

Ingredients:

1 pound broccoli rabe, trimmed
1/4 cup sun-dried tomatoes (not oil-packed)
112 cup boiling water
1/4 cup plus 3 tablespoons extra-virgin olive oil
8 scallions or small spring onions, root ends trimmed and sliced 1/2 cup sweet red vermouth
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon capers
12 small (“prime”) soft-shell crabs

Instructions:
Preheat the grill.
Bring a large pot of salted water to a boil. Prepare an ice bath. Trim away the bottom inch of the broccoli rabe stems. Blanch the broccoli rabe in the boiling water for 1 minute, then drain and plunge into the ice bath to cool. Drain again, pat dry, and cut into 1-inch pieces.
Meanwhile, in a small bowl, soak the sun-dried tomatoes in the boiling water for 10 minutes.
In a 10 to 12-inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until just smoking. Toss in the scallions and cook, stirring often, until just wilted, about 2 minutes. Add the broccoli rabe and vermouth and cook until the scallions are quite soft, 2 to 3 minutes. Season with salt and pepper. Set aside to cool to room temperature.
In a blender, combine the sun-dried tomatoes, with their soaking water, the vinegar, capers, and the remaining 1/4 cup olive oil and blend until smooth, about 1 minute. Set aside.
To clean the soft-shell crabs, cut off the eyes and mouth. Season with black pepper. Grill, turning once, until crisp and red, about 5 minutes on each side.
Divide the broccoli rabe mixture among 4 plates. Place 3 crabs on each plate, drip 2 tablespoons of the sun-dried tomato pesto around the crabs, and serve immediately.

Vinny Perino
Graduated; from Culinary Inst. of America, High Park New York 1986
Family; from Palermo, Sicily
Has been living in Wilmington, NC for 10 years
Job; Executive chief for Antonio’s Pizza & Pasta
Come by and try some of Vinny’s special recipes at Antonio’s open 7 days a week, Sunday 12:00 to 10:30pm. Monday thru Thursday 11:00am to 10:30pm. Friday and Saturday 11:00am to 11:30pm.
Call ahead for something special.