Ingredients

• 12 ounces large shrimp, peeled and deveined (about 16)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves
• 10 ounce uncooked linguine
• 1 cup canned diced tomatoes, undrained
• 3/4 cup clam juice
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons capers
• 1/2 cup chopped Italian parsley

Preparation

1. Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.
2. Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.
3. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.

   Nutritional Info

   • CALORIES 410
   • FAT 8g (sat 1g, mono 5g, poly 1g)
   • PROTEIN 25g
   • CARBOHYDRATE 58g
   • FIBER 3g
   • CHOLESTEROL 126mg
   • IRON 5mg
   • SODIUM 744mg
   • CALCIUM 93mg

Share

Nutritional Facts:

• Calories 336
• Fat 15g (sat 4g, mono 6g, poly 2g)
• Choles­terol 98mg
• Protein 35g
• Carbohydrate 11g
• Sugars 5g
• Fiber 2g
• Iron 3mg, Sodium 796mg, Calcium 94mg

Prep: 20 minutes, cooking time: 1 hour, 15 minutes Makes 6 servings

Ingredients:

• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces
• 2 tablespoons extra-virgin olive oil
• 2 coarsely chopped yellow onions
• 5 garlic cloves, minced and divided
• 1/2 cup dry white wine
• 1 cup water
• 1 cup chicken broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon chopped fresh oregano
• 1/2 cup ricotta salata cheese, grated

Instructions:

1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning.
2. Heat olive oil in a deep skillet over high heat. (Don’t overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4–5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside.
3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula.
4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste.
5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce)

Share