Life as we know it...

Life has been a bit crazy so I took a bit of hiatus from Hall in the Kitchen..but wow... four months go by fast don't they?
The hot topic of conversation these days is the long harsh winter we are having. Has anyone heard of the term Polar Vortex until this year? I know I haven't!
All I want to do is either sit in front of my warm fireplace or cook comfort foods in the kitchen.
That said here are two hearty dishes to help us get through the last few weeks of the "Polar Vortex" winter we are having.

Savory Veal Scaloppine

Over Rice

•  ~olive oil
• 1 pound of thin sliced veal
• 1  can of diced tomatoes
• 1 diced onion
• 1 diced red pepper
• 1 tbsp minced ginger
• 1/4 cup of hoisen sauce
• 1/2 cup of beef broth
• rice

In a large deep pan  heat a few glugs of olive oil and brown the veal lightly on both sides.
Add remaining ingredients except rice ,cover and cook on medium low heat for about 45 minutes to an hour. Veal should be fork tender.
Meanwhile cook rice according to package.
Serve veal over the hot rice.

Sausage Penne

•  ~olive oil
• 1 lb of mild Italian sausage
• 1 orange pepper chopped
• 1 onion chopped
• 2 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1/4 cup of olive oil
• 1/4 cup of flour
• 1 cup each of  milk and cream
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• penne

In a large deep pan  heat a few glugs of olive oil and cook the sausages until browned.
Remove and slice. Add the vegetables to pan and cook until softened.
add the sausages back to pan with Italian seasoning and toss together.
Cover and cook on medium low until sausages are cooked through and no longer pink in center.
Meanwhile boil the pasta according to package directions while you make the cream sauce.
In a small saucepan  heat the olive oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency. Add the cheese and mix well. Season with salt and pepper.
You can add oregano or basil if you wish.
Drain the pasta.
Add the sausage mix and then the cream sauce, toss together and serve with fresh ground pepper and Parmesan cheese on top.

Wine suggestion for both dishes: Malbec

Cheers!

Fresh

We all love to cook in our house. 

Every once in a while we haul out our pasta maker which was a wedding shower gift many years ago and get to work creating an authentic Italian dinner.

Everyone pitches in creating the long sheets of pasta and preparing a delicious sauce.

The last time we did this we made a stuffed ravioli.

It sounds labor intensive but well worth the effort.

Here is how we put it all together. ( The pasta recipe is from Ricardo Larrivee on Food Network Canada)

Stuffed Fresh Ravioli with Capriccio  Sausage Sauce

Pasta

• 4 eggs
• 2 1/2 cups pf flour
• 1 tbsp olive oil

 Place the flour on a flat surface. Make a well in the centre. Break the eggs into the well and add the oil. Using a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Do not use too much flour. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling.  If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

Filling

• 2 cups of baby spinach leaves
• 4 large mushrooms diced
• 2 tbsp minced garlic
• salt and pepper

 In a skillet heat a bit of olive oil and add garlic, mushrooms and spinach. Cook until all is wilted. Season with salt and pepper. Set aside

Sauce

• 1 jar of tomato puree
• 1/2  can of diced tomatoes
• oregano and basil to taste
• 1 diced capricccio sausage.

Combine all in saucepan and heat slowly. Let simmer while preparing pasta and filling.

Assembly

As shown in the photos, lay out the sheets of pasta.  Place the filling on the one side pasta spaced evenly apart . Add a mozzarella cube on top if you wish. Dip your finger in water and run around each filling. Fold over the other half. Press to seal each section.

Cut with a zigzag cutter into squares.

Bring a large pot of salted water to a boil. Cook pasta for two minutes or until they float to the top. Lift out with a slotted spoon and serve with the sauce over top.

Wine Suggestion: Sangiovese

Cheers!

Snow Day

In our city today we had a rare snow day.

The kids had no school and most adults were sent home from work if they even went into work.
Its nice when you are cosy at home and don't have to drive in it.
After all the shoveling its nice to come inside to a hearty meal.

This dish is a different twist on spaghetti sauce. The use of Moroccan spices impart a sweet and spicy flavour to this sauce.
You can use ground chicken or turkey in place of the beef if you wish.
Top with crumbled feta instead of or along with the usual Parmesan.

Let it Snow!

Moroccan Style Spaghetti

• ~olive oil
• 1 pkg of spaghetti
• 1 pound of ground beef, turkey or chicken
• 1 diced onion
• 1 tbsp each cumin and cinnamon
• 1 tsp of paprika, salt and basil
• 1 tsp of minced ginger
• 1/2 tsp cayenne pepper
• 1 798 ml can of diced tomatoes
• 1/2 cup of crumbled feta cheese

Cook pasta according to package directions.

Meanwhile in a large deep saucepan heat the olive oil over medium heat and add the onion. Cook until softened.
Add the meat and cook until no longer pink and crumbly.
Add the spices and tomatoes and mix well.
Reduce heat and simmer for 30 to 45 minutes.

Serve over hot spaghetti and top with crumbled feta.

Wine Suggestion: Malbec

Cheers!

Speedy

Weekday evenings can be hectic. Between getting home from work and school and after supper extracurricular activities it can be hard to make a fast healthy meal on a budget.

Bay scallops are cheap, tasty and quick to cook as they cook in record time.
You can make this dish even faster substituting by the dry variety of pasta you need to boil for quick cooking fresh pasta.

There are no excuses for eating healthy as this dish is speedier then a drive through or frozen dinners and much better for you.

Pesto Scallop Pasta Sauce

• olive oil
  
• 1 pound of bay scallops
• 1/2 an onion diced
• 1 tomato taste
• 1 tsp minced garlic
• 1/2 cup of pesto
• 1 large portobello mushroom sliced
• 1/4 cup of white wine

In a large deep frying pan heat the olive oil and add the scallops and cook until almost opaque.
Add the remaining ingredients and cook for about 10 minutes until scallops are opaque.
Pour over pasta of choice.


Wine Suggestion : Pinot Blanc


Cheers!

Hibernation Time

Amazing..
in a matter of a few days we have gone from having no snow to nearly two feet.
Well this is Canada, known for its harsh long winters.
Time to hunker down inside and soothe our souls with good comfort food.

I recently had this dish at a local restaurant over the holidays and loved it so much that I decided to recreate it at home . I felt the restaurant's version needed a bit of a boost of seasoning and more bacon.
Cooked chicken breast slices can be purchased in the deli section of most grocery stores or at Costco where I get mine.
This dish is very quick to put together making it either a great weeknight dish or for weekend entertaining.

Enjoy digging in to this comforting dish after you dig yourself out of the snow!

Smokey Bacon & Chicken Peppercorn Rigatoni

• 1/2 a package of Rigatoni
• 6 slices of bacon diced
• 1 pound of warm sliced grilled boneless chicken breast
• 1 tbsp minced garlic
• 1 tbsp oregano
• 1 tsp whole peppercorns
• 1/4 cup of olive oil
• 1/4 cup of flour
• Roughly 1 cup each of  milk and cream
• salt to taste

Cook the pasta according package directions.
Meanwhile in a heavy wide saucepan fry the bacon until crispy. Remove the bacon to plate. Drain off the bacon fat and heat the oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency.
Add the oregano, peppercorns, garlic and salt mixing well.
Drain the cooked pasta and toss in a large bowl with the bacon and cream sauce.
Serve onto pasta bowls and top with the chicken and grated Parmesan cheese.


Wine Suggestion: Merlot

Cheers!

Catch Me!

It is a crazy hectic time of year.

Between life's normal routines we now must squeeze in time to shop for and wrap gifts, write cards, entertain, cook turkeys and go to Christmas parties.
Whew!.

I'm sure any any shortcuts now are appreciated. Especially when it comes to rush hour dinner time meal preparation.
This is a quick version of the classic Italian favorite Chicken Cacciatore. Using boneless chicken breasts greatly reduces the cooking time. While the chicken simmers you can boil the pasta.

This also tastes great re-heated the next day for a hot lunch.

Quick Chicken Cacciatore

• ~olive oil
• 1 pound of boneless chicken breasts
• 1/2 onion diced
• 1 can of tomatoes
• 2 tsp capers
• 2 tsp each of basil and oregano
• 1 tsp rosemary
• 1 tbsp minced garlic
• 1/2 cup of red wine
• 2 cans of tomato paste

In a large deep skillet brown the chicken in the olive oil.
Remove to a plate.
Add the onions and garlic and cook until softened.
Add the remaining ingredients and bring to a low boil.
Return the chicken to the pan reduce heat to low and simmer for 20 minutes to half an hour.
Serve over hot pasta of your choice.

Wine Suggestion: Merlot

Cheers!

P.S. The recipe for Shepherds pie has been updated.

Homegrown Goodness

There is nothing like fresh produce right from your garden.
No waiting in line at the market. No worries on what chemicals your produce has come in contact with through it's trek from an unknown field to your kitchen.
You know that you planted it, cared for it and and watched it grow.
What a feeling of satisfaction and your own produce is basically free and always ripe to perfection.
You just cant beat that can you?
I am excited that my first crop of Cherry, Roma and First Lady tomatoes are all ripe and ready to go.

This combined with my huge basil plant inspired me to create this light and simple vegetarian pasta dish.
It takes very little time to prepare., which is a good thing when it is too hot outside to barbecue.
To chiffonade the basil leaves, simply stack them, roll them up and slice to produce long thin ribbons.

This dish is great for entertaining and could be served cold as a pasta salad.


Fresh Basil and Tomato Penne

• 1/2 a package of penne pasta
• 2 garlic cloves minced
• 1 cup of sliced fresh roma and/or cherry tomatoes
  
• 1/2 a cup of basil leaves chiffonade
• 1/2 cup of good olive oil
• salt and cracked pepper to taste

Boil the pasta according to package directions.
Meanwhile in a large wide deep frying pan sautee the garlic and tomatoes in a little olive oil until tender.
Drain the pasta and toss with the tomatoes, olive oil and garlic.
Add the basil, salt and pepper and combine well.
Serve with freshly grated Parmesan cheese.


Wine Suggestion: Sangiovese


Cheers!

Best of Both Worlds

My herb garden is blooming with an abundance of Italian herbs that I love to put in pasta sauce.

I am missing a good pasta dinner but the heavy comfort foods of winter just don't have the same appeal when the temperature outside is soaring, so I created this dish that combines outdoor grilling, my new herbs and pasta.
Eliminating the heavy tomato or cream sauce and just using olive oil keeps it light.
Boneless chicken thighs are very a economical cut and work well in pasta dishes.
Later in the summer you can use cherry or grape tomatoes but for now I just used Ontario hot house tomatoes diced up.
This could also be served as a cold pasta salad for a lunch or picnic buffet.
This is a dish that goes together quickly and will get you out of the kitchen and onto the patio pronto.

Pasta in summer, I love it!



Grilled Chicken Pasta Toss

• 8 boneless skinless chicken thighs
• lemon pepper
  
• 1/2 a package of farfalle (bow tie) pasta or pasta of choice
• 2 tbsp of minced fresh oregano, basil, thyme and rosemary
• 1/4 cup of extra virgin olive oil
• 1/2 cup of tomatoes diced
• 1/4 cup of sliced roasted red pepper
• fresh grated Parmesan cheese

Preheat grill.
Sprinkle chicken thighs with lemon pepper and place on grill spread out flat.
Grill until no longer pink in the center.
Meanwhile boil pasta according to package directions.
Slice chicken into strips. Drain pasta and add remaining ingredients including chicken.
Toss together and serve.

Wine Suggestion: Pinot Grigio

Cheers!

At Last!

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!



Penne with Asparagus

• ~olive oil
• 1 tsp minced garlic
• 1/2 a red onion diced
• 1tbs Italian seasoning
• 1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
  
• Penne pasta
• 6 slices of speck prosciutto torn into large pieces
  
• 1/4 cup of cream cheese
• 1/2 cup of light cream
• 2 tbs Boursin or Rondele cheese (optional)
  
• 1/2 cup grated Parmesan cheese
  

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc

Cheers!

Lighten Up!

At this time of year a lot of you may be giving up on your New Years weight loss resolutions. That is not hard to do in the middle of a cold dreary winter when all you want to do is eat carb rich hearty comfort foods and are perhaps fighting those nasty viruses going around.

I have previously mentioned how much I adore making pasta sauce.
There is a bit of a twist to this one. Here I given the traditional ground beef style a healthy makeover.
I have replaced beef with extra lean ground turkey which is much lower in fat and higher in protein and regular canned tomatoes with the salt free.
I also have added red chilies which boost the metabolism, lots of fresh garlic and oregano which all strengthen the immune system, anchovy fillets which contain Omega fatty acid rich fish oil and fresh tomatoes to add extra Lypocene.
Replace the white pasta with whole wheat for extra fibre and complex carbohydrates.

Finally pour a glass of heart healthy red wine and add a slice of whole grain high fibre baguette.

There you have it, great tasting comfort food that is good for you.

Healthy Pasta Sauce

• ~olive oil
• 1 pound of extra lean ground turkey
• 1 onion diced
• 1 red pepper diced
• 4 large cloves of garlic minced
• 1 can of unsalted tomatoes
• 2 tbsp each of basil and oregano
• 1 dried hot chili minced
• 5 anchovy fillets sliced
• handful of cherry tomatoes
• pepper and sea salt to taste
• whole wheat pasta of choice

In a large deep pan heat the olive oil and add the onion, garlic and red pepper. Cook until softened. Add the ground turkey and cook until brown.
Add remaining ingredients and bring to a low boil, reduce heat and simmer for 1 hour.
Meanwhile cook pasta according to package.
Ladle sauce over hot pasta and serve.

Wine Suggestion: Syrah

Cheers!

Long Lost Love

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!


Italian Pork Loin In Tomato Sauce.

• 1 - 2 to 3 pound boneless pork loin
• 1 each green pepper and onion sliced
• 1 large can of plain tomato sauce
  
• 2 tbsp of red wine vinegar
• 2 tbsp Italian seasoning mix
• 3 minced garlic cloves
• 1 tsp each of fennel, basil and thyme
• 2 bay leaves
• salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.


Wine Suggestion: Merlot

Between The Sheets

Lasagna is one of those dishes everybody loves to eat but doesn't like to make.
With all the steps required and all the pots and pans going at the same time, it can get pretty labor intensive.
I can't even remember the last time I attempted it.

Now what if I told you that you could make a wonderful lasagna in less time and with less work. Think you would make it more often?
I know I will!

The secrets are using fresh pasta sheets instead of the dried type that require boiling and making a white sauce that doesn't require cooking. Eliminating these steps saves time and less mess to clean up at the end.
For a healthier option I used whole wheat pasta sheets and creamy low salt feta instead of the ricotta cheese. I found the feta has more flavour. You can vary the fillings with vegetables such as eggplant, spinach and tomatoes.
This version is an "Old World" Style. I was thrilled with the way it turned out and how easy it was to put together.

I think much to my family's delight, that Lasagna is going to be on the table a lot more often.


Easiest Ever Lasagna

Red Sauce A

• ~olive oil
  
• 1 pound lean ground beef
• 1 can of pasta sauce (or homemade)
• 1/2 or 1 can of tomato paste
  
• 1 small onion diced
• 
  
• 1 tbsp minced garlic
  
• 1 tbsp Italian seasoning or oregano and basil combined
  

White Sauce B

• 1 cup of ricotta or feta cheese
  
• 1 egg
  
• 1/2 cup of cream
• salt &  pepper
• 1 tbsp of parsley
• 1/4 cup shredded mozzarella
  

• 1 package of fresh lasagna sheet pasta
• 1 cup of baby spinach (optional)
• 1 pound of shredded mozzarella cheese
•  Parmesan Cheese

Preheat oven to 350F.

  In a frying pan heat olive oil and add onion.
Cook until translucent. Add beef and cook until pink color is gone, drain if necessary.
Add tomato sauce, paste, garlic and seasonings.

Bring to a low boil and reduce heat to a simmer.
Meanwhile combine all the ingredients in Step B in a small bowl and whip until smooth.

Spray a 9 x 13 or similar dish with oil.
Spoon a small amount of sauce on the bottom of pan. Next add a layer of noodles cutting them to fit. Next add another layer of meat sauce and then cover this layer with cheese then add another layer of noodles. This time add a layer of white sauce. (at this point you can add a layer of baby spinach as well) Continue layering in this fashion until you have a layer of meat and cheese on the top.
Sprinkle with Parmesan and cover with foil.

Bake in the oven for 35 minutes then remove foil and back for 5 minutes more.

Let stand for 15 minutes or longer before serving.
The longer it sits the easier it will be to cut into squares.

Wine Suggestion: Barolo

Cheers!

Invasion of Juliets

You are not going to believe this...
I still have tomatoes growing in my garden!!!
Must have been the warm weather the past month.
We went apple picking last weekend and there were people picking strawberries next to the apple orchard! Incredible.
Soon I think we will be able to grow bananas.

Seriously though I never expected my garden to still be overflowing with Juliet tomatoes at the end of October. These are very hardy tomato plants indeed.

Fresh tomatoes are delicious tossed with pasta. This is an easy weeknight meal that goes together easily in under a half hour. It combines the classic taste of a BLT, a favourite in our house.

Now, if I still have tomatoes growing in December... Guess what everyone is getting for Christmas! ;)


Creamy Bacon & Tomato Pasta Toss

• small onion diced
• 1/2 pound of bacon cut chopped
• 1 1/2 cups of small tomatoes diced
  
• handful of button mushrooms
• 1 tbsp minced garlic
• 1 tbsp Italian spice (basil, oregano, marjoram)
• 2 tbsp fresh basil leaves chiffonade
• 1 cup half and half cream
• 2 tbs flour
• pepper and salt to taste
  
• hot cooked pasta of your choice

In a large frying pan cook bacon and onion until bacon is cooked through.
Drain any excess fat.
Add the garlic, mushrooms, tomatoes and spices (except fresh basil)
Cook until heated through.
Add cream, bring to a low boil then reduce heat to simmer.
Cook for about 10 minutes until sauce begins to thicken slightly.
Sprinkle flour over top and mix well if you like a thicker cream sauce.
Serve over hot pasta with fresh basil and Parmesan cheese on top.

Wine Suggestion: Pinot Grigio

Cheers!

So Saucy

I love everything about Italian cuisine.
The seasonings, the ingredients and the aroma that fills your kitchen .
If I had to pick one of my favorite things to cook in the entire world it would have to be Italian pasta sauce.
This recipe is an extremely versatile meat and tomato sauce. It can poured over any pasta, used as a filling in calzone or even as a pizza sauce.
I did the latter the next day for lunch and my family loved it just as much as the night before when it was served over spaghetti.

Now that's Amore!

"Salsa di Pomodori con Manzo"
Tomatoes Sauce with Beef

• olive oil
• 1 pound of ground beef
• 6 garlic cloves minced
• 1 small onion diced
  
• 1/2 red pepper diced
• 1 tbs oregano
• handful button mushrooms
  
• 6 fresh basil leaves chopped
• 1 can of crushed plum tomatoes
• 1 can of tomato paste
• 1/4 cup red wine
• 1/2 cup beef broth
• 1 tsp sugar
• salt and pepper to taste

Heat olive oil in large saucepan.
Add beef and onion.
Cook until beef is brown (drain fat if necessary)
Add garlic and spices.
Cook until garlic is lightly browned.
Add remaining ingredients and bring to a low boil.
Reduce heat and simmer for 45 min stirring frequently.
Adjust seasonings and serve over hot pasta.

Wine Suggestion: Valpolicella

Cheers!

So Cheesy

My girls adore macaroni and cheese.
They liked the instant out of a box type until they tasted my homemade version.
Now they are hooked and may never go back to the other kind.
This really is easy and can be made in under half an hour.
You can use whatever kind of cheese you like. I used old Cheddar and Mozzarella here.
You may also omit the spices and bacon  if you wish.

Did I mention how easy this is?
I'll bet after one bite you will be hooked too.
Now really...who needs "instant dinner from a box"?


Spicy Macaroni and Cheese

• 1/2 package  elbow macaroni
• 4tbs butter
• 1/4 cup flour
• 3 cups milk
• 3 cups mixed strong shredded cheese
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1/2 tsp of nutmeg 
• 1/4 cup Bacon crumbled
• 1/4 cup bread crumbs

Preheat oven to 375F In a large pot boil pasta in salted water.
Meanwhile in a small saucepan over medium heat melt the butter.
Add the flour and whisk until smooth. Slowly add the milk and whisk until thickened.
Add the mustard and nutmeg.
Add salt and pepper to taste
Add 2 cups of cheese and stir until blended.
Drain cooked pasta and return to pot add sauce and  mix well.
Place in oven proof baking dish and sprinkle with bacon and breadcrumbs over top. Bake in oven till top is browned and cheese is bubbly, about 25 minutes.

Make Me Blush

It has been incredibly hot and humid here this week.

We have literally been staying in all week in the comfort of the air conditioning. It has been too hot to barbecue and sit outside, but thats ok... I have missed cooking in my kitchen! Especially one of my favorite dishes..pasta.
This is a summery blend of crab and shrimp in a blush sauce. My kids sauce of choice.
For the budget conscious imitation crab can be used instead of regular. The evaporated milk instead of cream makes this dish virtually fat free!
A real bonus when we are smack in the middle of bikini season!

Pasta with a Seafood Blush Sauce.

• 1 pkg small peeled cooked shrimp(raw can be used as well)
  
• 1 can or package of crab meat
• 1/2 diced each of red pepper, green pepper and onion
• 1 1/2 cups crushed tomatoes
• 1 can of fat free evaporated milk (or small carton of cream if you wish)
  
• 1 tsp minced garlic
• 1 tbsp of Italian herbs
• 1/2 cup grated Parmesan cheese
  
• 1/2 a bag of Penne or other pasta of choice
• Olive oil for sauteing
• salt and pepper to taste
  

In a large pot of salted water boil pasta.

Meanwhile.. In a large wide sauce pan heat olive oil and add onions and peppers and cook until softened.
Add crab and shrimp and cook until done (if using raw seafood)
Add minced garlic, spices and tomatoes, stir in evaporated milk and cheese.
Simmer over med/ low heat until slightly thickened.
Drain pasta and serve with sauce ladled over top and garnish with more cheese.


Wine Suggestion: White Italian Colli Albani

Cheers!