You Threw What Away?

That lovely jar of brown minced garlic that you've had for 10 years? What did you do that for? Good thing I kept mine so I can make delicious pasta dishes like these...

Linguine with Gremolada Food and Wine Quick from Scratch

Yield: Serves 4 Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back. RECIPE INGREDIENTS Grated zest from 2 large lemons (about 2 teaspoons) Grated zest from 1 orange (about 2 teaspoons) 4 cloves garlic, minced 1/3 cup chopped flat leaf parsley 1 1/2 teaspoons lemon juice 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/2 cup olive oil 1 pound linguine

DIRECTIONS In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil. In a large pot of boiling water, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce. VARIATIONS: FOR THE LINGUINE WITH GREMOLADA AND CRAB: Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada. FOR THE LINGUINE WITH GREMOLADA AND SHRIMP: Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time. FOR THE LINGUINE WITH GREMOLADA AND SCALLOPS: Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops. Nutrition Facts per Serving Yield: Yield: Serves 4 Calories: 554 Sodium: 642mg Fiber: 4g Carbohydrates, Total: 65g Protein: 12g % Cal. from Fat: 47% Fat. Total: 29g

Shells with Gazpacho Sauce and Avocado

Food and Wine Quick from Scratch

Yield: Serves 4 The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender so you don't need to spend a lot of time cutting the vegetables into neat dice the way you do for traditional gazpacho. RECIPE INGREDIENTS 1/2 cup chopped red onion 2 cloves garlic, smashed 1 jalapeno pepper, seeds and ribs removed (optional) 1/2 large red bell pepper, seeded 1 cucumber, peeled and seeded 1 pound plum tomatoes (about 5), seeded 1 3/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon wine vinegar 1/4 cup dried bread crumbs 1/4 cup olive oil 2 tablespoons chopped fresh dill 1 avocado 3/4 pound medium pasta shells

DIRECTIONS In a food processor or blender, combine the onion, garlic, jalapeno pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce. SPICING IT UP: If you like your gazpacho a little spicier, try one of these quick additions: Leave some of the seeds in the jalapeno. Add a dash of Tabasco sauce. Add a pinch of cayenne.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories: 595	Sodium: 1099mg	Fiber: 8g
Carbohydrates, Total: 84g	Protein: 15g	% Cal. from Fat: 35%
Fat. Total: 23g

Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce

Food and Wine Quick from Scratch

Yield: Serves 4 A Middle-Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti. RECIPE INGREDIENTS 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, chopped 1 pound ground lamb 1 tablespoon ground cumin 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can) 1 3/4 teaspoons salt 3/4 pound whole-wheat spaghetti 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped fresh mint or parsley

DIRECTIONS In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes. In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint. Variation Whole-Wheat Spaghetti with Meat Sauce You can substitute 1 pound of ground beef for the ground lamb. Use the same procedure, but decrease the cumin to 1 1/2 teaspoons and use parsley rather than mint. Nutrition Facts per Serving Yield: Yield: Serves 4 Calories: 607 Fat. Total: 24g Fiber: 12g Carbohydrates, Total: 71g Sodium: 1143mg % Cal. from Fat: 36% Cholesterol: 75mg Protein: 33g