Quick Tuna And Clam Pappardelle Recipes

Steps:

• Heat a large pot of water to a boil.
• Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
• Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
• Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
• Season to taste, if necessary.
• Pour over pasta; toss to coat and serve with lemon wedges.

Steps:

• Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
• Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
• Fold the pasta into thirds and put it through the machine on number one again.
• Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
• When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
• Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
• When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.

Steps:

• Cook pasta in salted water until al dente, 8 to 10 minutes.
• Using a vegetable peeler, slice the zucchini into ribbons and set aside.
• Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
• Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
• Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
• Add the peas and cook 1 minute.
• Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
• Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
• Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
• Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

Steps:

• Spray a medium saucepan with nonstick cooking spray, and sauté the onion (use oil if you prefer).
• Add the tuna and cook for 1 minute.
• Add the salt, pepper, hot pepper, paprika and chili powder.
• Cook for a few more minutes.
• I serve this with pita bread, but you can make regular sandwiches if you like.