Tagliatelle Bolognese

It is believed that pasta was brought to Italy in the 13th century by Marco Polo from his travels to China. It is widely believed that tagliatelle was invented by Zafirano a well- known chef from Bentivoglio, Italy for the wedding of Lucrezia Borgia and the Duke of Ferrara in 1487. Folklore has it that Chef Zaffriano created tagliatelle after seeing the blonde hair of Lucrezia Borgia.  Regardless of when, where or who invented tagliatelle, after making this recipe for Tagliatelle Bolognese, you will be glad they did.

Tagliatelle Bolognese
Serves 8

6 tbsp. extra virgin olive oil
1 lb. ground beef
1 lb Italian sausages (remove casing)
6 garlic cloves
1 c. red wine
14 oz. canned chopped plum tomatoes
1 lb. red bell peppers, seeded and chopped
2 red chilies, chopped (optional)
1/3 c. white wine vinegar
1/4 c. chopped oregano
1/2 c. chopped parsley
1 lb. tagliatelle
salt & freshly ground pepper
Pecorino Romano  Cheese, grated

Heat large pan over medium heat and add half the evoo, beef and sausage. Using wooden spoon, break up meat and fry until brown, stirring occasionally. 20 minutes into cooking add the garlic and cook for 1 more minute.  Add red wine and tomatoes. Reduce heat to simmer and continue stirring.

Using another pan heat the rest of the evoo, add the bell peppers, and fry, stirring occasionally, for about 20 minutes, until peppers begin to brown. Add chilies (optional) and vinegar and cook for another 5 minutes. Add the bell peppers and the oregano to the meat and season with salt and ground pepper. Loosely cover pan and let simmer for 30 minutes.  Add more red wine to pan as needed.  Top with parsley prior to serving.

Bring a large saucepan of lightly salted water to a boil. Add the tagliatelle, bring to a boil and cook for 8 to 10 minutes, until tagliatelle is tender but still firm. Drain pan and add a little evoo.  Mix the meat sauce with the tagliatelle and serve adding grated Pecorino Roma cheese.

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Mussels in Spaghetti Sauce with Linguini

In Christopher Setterlund’s book “Historic Restaurants of Cape Cod” he describes the landmark restaurants that over the years that became synonymous with the Cape.  He provides the reader with a history of 39 restaurants which introduced locals and tourists alike to outstanding food.  In the era of the 1960s when great Italian food was not easily found on the Cape, Danny-Kay’s Italian Restaurant in East Falmouth was the place to go. The Bartolomei family operated the restaurant for over 28 years.  You might have found an old Italian recipe for Mussels with Linguini in Spaghetti Sauce at Danny-Kay’s.

Christopher Setterlund can be purchased on Amazon  https://www.amazon.com/Historic-Restaurants-Cape-American-Palate-ebook/dp/B071FPJ5TD

Mussels in Spaghetti Sauce with Linguini
serves 6-8

4 lbs. mussels, scrubbed & debearded
1/4 c. extra virgin olive oil
2 onions, sliced thin
2 cloves garlic, diced thin
2 lemons, sliced thin
2 28 oz. cans San Marzano tomatoes, crushed
1 6 oz. can tomato paste
1 1/2 c. red wine
1 1/2 tbsp. oregano
1 1/2 tbsp. basil
1/8 tsp. red pepper
1/2 tsp. black pepper
2 tsp. salt
2 lbs. linguini fini
1 tbsp. extra virgin olive oil

Scrub mussels well in cold water, changing water several times to remove all sand – the little tuft of hair is easily removed by pulling it out and discarding it (this is called “debearding” the mussels).

Steam mussels until shells open then set aside. Saute onion and garlic in oil in 6-quart pot.  When onions are golden and soft, add lemon slices, tomatoes, tomato paste, wine, oregano, basil, peppers and salt.  Cover and simmer over low heat for 25 minutes.  Then simmer uncovered until sauce thickens.

Add cooled mussels to sauce.  Cover and cook over medium to high heat just long enough to heat mussels.  While mussels are being heated, cook linguini according to directions and toss with 2 tbsp. olive oil to prevent pasta from sticking. Cover linguini with mussels and spaghetti sauce. sprinkle parsley. Serve while hot.

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Spaghetti with Clams and Red Sauce

It has been said that in the 1960’s when Frank Sinatra visited the Kennedy compound in Hyannis Port or entertained Mia Farrow in the 1970’s on Martha’s Vineyard, his favorite meal was spaghetti and littleneck clams with fresh tomato sauce.

This recipe is from “The B.A.R.S. Book of Favorite Shellfish Recipes”.  This cookbook with great recipes is available for purchase at  http://shellfishing.org/shop/.
We don’t know whether this is the same recipe Frank enjoyed but we are willing to bet it is delicious.

Spaghetti with Clams and Fresh Tomato Sauce
Serves 6-8

2 cups chopped clams and 12 whole clams
4 Tbls. extra virgin olive oil
1 onion, peeled and chopped
6 minced garlic cloves
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano
2 Tbls. dried basil or 4 Tbls. fresh basil, chopped
1/8 tsp. hot red pepper flakes
1/4 cup red wine
3 lbs. ripe tomatoes, peeled, seeded and chopped
1 1/2 lbs. thin spaghetti or linguini
Grated Parmesan cheese

Steam the whole clams and prepare the chopped clams in advance.  In a sturdy pot or deep sided frying pan, heat oil and saute onions and garlic until soft.  Blend in the salt, oregano, basil, red pepper flakes, and pepper.  Add the red wine and tomatoes and stir until well mixed.  Bring to a boil and lower heat to a simmer, cooking uncovered for about 30 minutes while stirring frequently.  Finally, add the clams and cook another 10 minutes until clams are tender.  Prepare the pasta in a second pot.  Drain and stir a cup or so of sauce into the pasta.  Add generous amounts of sauce to each serving.  Add cheese if desired.  This sauce will freeze well and may be made ahead of time.

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