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Black/White Spaghetti with White Clam Sauce

  11 oz. Freshpasta.com's Black and White Spaghetti
  2 lbs. Littleneck Clams
  2 tbsp. Extra Virgin Olive Oil
  4 cloves Peeled Garlic, minced
  1/4 bunch Italian Parsley, washed and chopped (reserve a couple sprigs for garnish)
  1/2 tsp. Crushed Red Pepper (optional)
  Salt and Pepper, to taste

Directions:

Preparation:

Scrub clams under cold running water to remove grit from the shells.  Place clams in a 2 quart pot and fill with water to 2" above the clams.  Place pot on stove and bring to a boil over a high flame.  Stir and remove the clams as they open, placing opened clams in an ice bath (a bowl filled with ice and water).  Discard unopened clams and save the clam broth.  Now, continue to boil the clam broth over a medium flame until it reduces to half the original amount.  Remove from flame and set aside to cool.  Carefully ladle the reduced broth into a container avoiding the impurities and grit at bottom of the pot.  Set aside reserved clear clam broth for the final cooking stage.

While the broth reduces, remove clams from their shells and set aside clam meat while discarding clam shells.

Finishing the sauce:

Heat a 10" skillet over a medium-high flame.  Add 1 tbsp. extra virgin olive oil.  Add chopped garlic, chopped parsley, crushed red pepper and clams.  Stir all ingredients being careful not to burn garlic or clams.  Add reserved clam broth and remaining extra virgin olive oil.  Bring to a boil and remove from flame.

As you are making the sauce, boil 4 quarts of water. Add Freshpasta.com's Black and White Spaghetti to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to skillet with clam sauce and mix.  Plate pasta and sauce in pasta bowls and garnish with remaining parsley sprigs. Serve immediately. Makes about 2-3 servings.

Recipe Courtesy of: William Carter, PLAYBOY Mansion West, Los Angeles, CA

Other pastas recommended for this dish: egg linguini, spinach linguini, cayenne tagliolini, lemon pepper fettucini or New Mexico chile linguini or try any of our other tempting pastas from our Online Store.

 


Red/White and Green Striped Cheese and Fresh Basil Ravioli w/ Roasted Garlic Marinara Sauce (as seen on KNBC with David Cruz)

  1 lb. Freshpasta.com's Red/White and Green Striped Cheese and Basil Ravioli
  1 bag Freshpasta.com's Roasted Garlic Marinara Sauce
  2 oz. fresh grated cheese (included with our gift packs
  3-4 fresh basil leaves (julienned)

This one is a piece of cake, or pasta better.  This is one of two recipes included in our Florence Gift Assortment, which includes everything you need to complete this recipe.  OK, the fresh basil leaves are up to you.

Directions:

Pour Freshpasta.com's Roasted Garlic Marinara Sauce into a sauce pan.  Heat until hot and remove from stove.  That's all there is to that.

As you are heating the sauce, boil 4 quarts of water.  Place Freshpasta.com's Red/White and Green Striped Cheese and Basil Ravioli in boiling water for approximately 4-5 minutes.  Ravioli should start to float when done.  Drain water, add ravioli to sauce in pan and toss together.  Pour onto platter or individual plates, garnish with some fresh chopped basil. 

Serve immediately. Makes about 3-4 servings.

Recipe and Products Courtesy of: FreshPasta.com

Other pastas recommended for this dish: All of Freshpasta.com's pasta sauces can be used with practically all our pastas and ravioli.   Here are some ideas: egg linguini, spinach linguini, cayenne tagliolini, lemon pepper fettucini, New Mexico chile linguini, roasted portabella round ravioli, psycho reggae wild mushroom and spinach ravioli, wild mushroom tortelloni, round cheese ravioli, pesto cheese agnolotti, ricotta cheese pillows or try any of our other tempting pastas from our Online Store.

 

Garlic Shrimp Scampi with Black and White Spaghetti

  11 oz. Freshpasta.com's Black and White Spaghetti
  4 oz. herbed butter
  4 oz. olive oil
  2 tbsp. minced fresh garlic
  20 medium shrimp
  Salt and Pepper, to taste

Directions:

Herbed butter recipe: mix butter with chopped parsley, basil, sage and thyme.

Start with olive oil in the saute pan. Add minced garlic and shrimp. Saute about 3 minutes over medium heat. Add herbed butter and cook for another 3 minutes or until shrimp are cooked. Add salt and pepper to taste.

As you are making the sauce, boil 4 quarts of water. Add Freshpasta.com's Black and White Spaghetti in boiling water for approximately 2-3 minutes. Drain water, plate pasta and pour sauce over pasta.

Serve immediately. Makes about 2-3 servings.

Recipe Courtesy of: DAVID WILLIAMS: Misto Cafe, Pacific Palisades, CA

Other pastas recommended for this dish: egg linguini, spinach linguini, cayenne tagliolini, lemon pepper fettucini, New Mexico chile linguini or try any of our other tempting pastas from our Online Store.

 

Psycho R/W/G Wild Mushroom Ravioli with a Sun-dried Tomato and Basil Cream Sauce (as seen on KNBC Today in L.A.)

  1 lb. Freshpasta.com's Psycho Red,White and Green Wild Mushroom Ravioli
  9 oz. heavy cream
  3 oz. sundried tomatoes (reconstituted and coarsely chopped)
  4-5 leaves fresh basil (chopped)
  2 oz. reserved sundried tomato water (see directions below)
  1 tbsp. olive oil
  Salt and Pepper, to taste

Directions:

Reconstitution for Sun Dried Tomatoes: Place sun-dried tomatoes into bowl with hot water.  Let sit until tomatoes are soft enough to cut (approx 20-30 minutes).  Reserve sundried tomato water to use in sauce for added flavor.

Heat a saute' pan over a medium flame. Add olive oil, reconstituted sundried tomatoes and basil.  Immediately add heavy cream.  Reduce heat to a low simmer.  Add salt and pepper to taste.  Let sauce reduce until it coats the back of a spoon and remove from heat. 

As you are making the sauce, boil 4 quarts of water. Place Freshpasta.com's Psycho Red, White and Green Wild Mushroom Ravioli in boiling water for approximately 4-5 minutes.  Ravioli should start to float when done.  Drain water, add ravioli to sauce in pan and toss together.  Pour onto platter or individual plates, garnish with some fresh chopped basil. 

Serve immediately. Makes about 3-4 servings.

Recipe Courtesy of: DAVID WILLIAMS: Misto Cafe, Pacific Palisades, CA

Other pastas recommended for this dish: roasted portabella round ravioli, psycho reggae wild mushroom and spinach ravioli, wild mushroom tortelloni, round cheese ravioli, pesto cheese agnolotti, ricotta cheese pillows, or try any of our other tempting pastas from our Online Store.

 

Lemon Pepper Fettucini a la Checca (as seen on KNBC Today in L.A.)

  11 oz. Freshpasta.com's Lemon Pepper Fettucini
  6 oz. roma tomatoes (about 2-3 diced)
  2-3 cloves fresh garlic (finely chopped)
  4-5 leaves fresh basil (chopped)
  4 oz. olive oil
  Salt and Pepper, to taste

Directions:

Heat a saute' pan over a medium flame. Add olive oil, diced roma tomatoes, chopped garlic and fresh chopped basil to pan and saute' for 3-4 minutes.  Careful not to burn garlic.  Add salt and pepper to taste.

As you are making the sauce, boil 4 quarts of water. Place Freshpasta.com's Lemon Pepper Fettucini in boiling water for approximately 2-3  minutes.   Drain water, add pasta to sauce in pan and toss together.  Pour onto platter or individual plates, garnish with some fresh chopped basil. 

Serve immediately. Makes about 2-3 servings.

Recipe Courtesy of: DAVID WILLIAMS: Misto Cafe, Pacific Palisades, CA

Other pastas recommended for this dish: egg linguini, spinach linguini, cayenne tagliolini, black and white lobster ravioli, shrimp ravioliportabello mushroom round ravioli, psycho rwg wild mushroom ravioli, rwg striped cheese and basil ravioli, round cheese ravioli, ricotta cheese tortellini, ricotta cheese pillows, or try any of our other tempting pastas from our Online Store.

 

Black and White Lobster Ravioli in a Tarragon Tomato Cream Sauce 

  1 lb. Freshpasta.com's Black and White Striped Lobster Ravioli
  2 oz. roma tomatoes (about 1-2 chopped)
  1 oz. white pearl onions (finely chopped) or substitute with regular onions
  1 oz. shallots (finely chopped) or substitute with regular onions
  1 oz. fresh tarragon
  2 tbsp. butter
  1/2 cup heavy cream
  2 oz. white wine
  Salt and Pepper, to taste

Directions:

Heat a saute' pan over a medium flame. Add butter and melt.  Add onions, shallots and tomatoes to pan and saute' for 2 minutes. Add white wine (off the stove) and simmer for another 2 minutes.  Add heavy cream and tarragon.  Reduce heat to a low simmer.  Add salt and pepper to taste.  Let sauce reduce until it coats the back of a spoon and remove from heat.

As you are making the sauce, boil 4 quarts of water. Place Freshpasta.com's Black and White Striped Lobster Ravioli in boiling water for approximately 3-5  minutes.   Ravioli should start to float when done.  Drain water, add ravioli to sauce in pan and toss together.  Pour onto platter or individual plates, garnish with some fresh chopped basil.

Serve immediately. Makes about 3-4 servings.

Recipe Courtesy of: EDGARDO CORDONE:  Celebrity Caterer, Beverly Hills, CA

Other pastas recommended for this dish:  psycho reggae rock shrimp raviolismoked pacific salmon ravioli, grilled vegetable ravioli, rwg striped cheese and basil ravioli, round cheese ravioli, pesto cheese agnolotti, ricotta cheese tortellini, ricotta cheese pillows, or try any of our other tempting pastas from our Online Store.

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