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Welcome to the home of Gourmet Texas Pasta! Come check out our all new storefront location We have all of our Regular Pasta in stock Come by and get some or call to place an order 2013 Wells Branch Parkway Suite 119 in North Austin Come visit us and get real pasta, check out my free cooking classes learn all about healthy cooking and how easy it is at my other company www.austinhealthycooking.com |
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Saffron Linguine Oh the heavenly taste of Saffron, the world's most expensive spice. Made from individually hand picked stamens from the middle of the crocus flower grown only in the Mediterranean, this floral scented and delicious pasta is fantastic with any seafood, or chicken dish. We are sorry, but at this time the cost of saffron has risen almost 2000% and we cannot afford to make this pasta. We are hoping that the 2010 crop will be tremendous and the price will plummet. These recipes are still here for those lucky enough to have purchased our pasta before. Saffron Linguine Pasta-aella it's Paella with Saffron Pasta: Stuff needed for 4 hearty appetites. 1 lb. cleaned and debearded mussels, 1 lb. smoked Anduilled sausage, 1 lb. shrimp, deveined and shelled, reserve shells, 1/2 cup each green pepper and onion diced in1/4 inch dice, 4 boneless chicken thighs, 1 cup good Reisling, 1/2 cup olive oil, 1/4 cup pitted oil cured olives, 1 package Santiago Saffron Pasta, chopped parsley for garnish. Take the shrimp shells and place in small saucepan with about 3 cups water and bring to a boil and simmer for 15 minutes, strain and reserve the liquid. In a large skillet or paella pan heat to medium high and add 2 tablespoons of the olive oil. Brown the chicken thighs well, add the sausage cut up into 1 inch pieces. Add the shrimp and cook just until they begin to turn pink. Remove all from the pan and set aside. Add the mussels and cover, cook for about 5 to 6 minutes. Mussels should open, remove and hold with other meats. Add the onion and peppers, stir well with the remaining olive oil. Saute about 3 to 4 minutes. Break the pasta into small pieces and add to the pan. Add the wine and the shrimp stock and bring to a boil. Boil hard for about 4 minutes, then reduce heat to medium and place all the chicken, shrimp, sausage and mussels back into pan. Continue to cook until all the liquid is absorbed. Cook another 3 minutes or so for a firm crust to form on the bottom of the pan as the pasta caramelizes and sticks to the pan. Remove from heat, sprinkle with the parsley, olives and lots of black pepper and serve. This recipe does not add extra salt, the sausages usually have plenty. Pasta with Dilled Butter: Heat a big skillet. Add 1 teaspoon of butter. Quickly sauté about 1 tablespoon of minced garlic, you could add a little white wine also. Add the remainder of one stick of butter, slowly melt over medium heat until melted and bubbly. Finish with 1 tablespoon fresh Dill. Add one package cooked Saffron Linguine, add a little of the cooking water and season with salt and pepper to taste. Scallops and Saffron Pasta: Cut some big scallops in half longitudinally. Dry on paper towels. Salt and pepper them. Heat some olive oil and a good 2 tablespoons butter in large skillet. Brown the scallops well on one side, turn and cook a minute or so on the other. Remove and set aside. Add a finely chopped shallot and cook until translucent. Add a tablespoon of capers, and about a half cup good Reisling, then add the cooked pasta with some of the cooking water. Toss all together to coat. Place onto a serving platter, add the cooked scallops and garnish with some sliced scallions. Paella Shrimp Salad: Unbelievably refreshing in this hot weather. Starting with fresh shrimp is best but you can substitute cooked peeled shrimp
For best flavor, in a large saucepan add 2 quarts cold water with the shrimp shellls, bring to a boil and then simmer for 15 minutes. Strain the shells and save the stock. Bring the stock back to a boil and add the shrimp. Cook just until pink, about 1 to 1 1/2 minutes. Skim out the shrimp and add to a bowl of ice water to stop the cooking. Drain and reserve. Add the pasta to the shrimp stock and cook for 6 to 7 minutes. Drain. Toss with the italian dressing and set then stir in the remaining ingredients. Chill thoroughly, then serve. |
Gourmet Texas Pasta
