1 (8 ounce) package cavatappi pasta
2 tablespoons all-purpose flour
1 teaspoon olive oil
1 teaspoon black pepper
1 teaspoon butter
1 cup grated Parmesan cheese
1 shallot, chopped
2 cloves garlic, diced
1 dried habanero pepper, chopped
2 cups heavy cream
1 large tomato, diced

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta

1/4 cup olive oil
4 medium tomatoes, very finely chopped
1 1/2 teaspoons finely chopped garlic
2 tablespoons clam base
2 tablespoons finely chopped onion
36 to 42 jumbo scallops
1/2 teaspoon dried oregano
18 whole canned artichoke hearts, drained, quartered
1/2 teaspoon dried basil
2 pound uncooked linguine, cooked al dente
2 tablespoons finely chopped celery
Freshly grated Parmesan cheese for garnish
Few springs fresh parsley, very finely chopped
12 wedges of garlic bread for garnish
3 ounces Chablis wine (room temperature)

Place oil in large pot. Heat, then add garlic. Let garlic cook over medium heat to golden brown color, stirring occasionally. Do not let garlic burn or sauce will become bitter.

Add onion and saute in oil until it starts to become limp. Add spices and let sweat 2 minutes.

Add celery and saute until translucent, about 5 minutes. Add parsley and cook 1 minute.

Add wine, tomatoes with any juice and clam base. Mix well. Bring to boil and cook about 10 minutes. Remove any scum that forms on top while cooking. Do not overcook sauce because if you do the oil will seep out of the vegetables and the sauce will have an oily taste. Add scallops and artichoke hearts and heat through.

Divide mixture into 6 portions and serve over hot linguine. Garnish each serving with Parmesan cheese and 2 wedges of garlic bread. Makes 6 large servings.

1 cup salad macaroni or other medium-size pasta
2 cloves garlic, minced
1 (6 1/2 ounce) jar marinated artichoke hearts
salt and pepper
1/2 cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon dried oregano

Bring a large pot of salted water to boil; add pasta and boil until al dente.

Drain well and rinse with cold water.
In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.

Refrigerate for at least 4 hours.
Before serving, season the pasta dish with salt and pepper to taste.

6 oz. fettucini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste

Cook fettucini according to package. In skillet, saute garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini.

1 lb. fresh crab or canned crabmeat
1/4 tsp. salt
1/2 c. chopped onion
1/2 tsp. paprika
1/2 c. chopped celery
Dash of pepper
2 cloves garlic, finely chopped
3 c. cooked spaghetti
2 tbsp. chopped parsley
1/4 c. margarine, melted
1 c. canned tomatoes
1 (8 oz.) can tomato sauce

Cut crabmeat into 1/2 inch pieces. Cook onion, celery, garlic, and parsley in margarine until tender. Add tomatoes, tomato sauce, and seasonings. Simmer for 20 minutes, stirring occasionally. Add crabmeat; heat. Serve over spaghetti.

2 tablespoon cornstarch
1 can Chicken Broth
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 tablespoons ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti (about 8 oz. dry) cooked without salt

In medium saucepan mix cornstarch, broth,garlic, parsley, lemon juice, and peppers.Over medium- high heat, cook until mixture boils and thickens, stirring constantly. Add shrimp. Cook 5 minutes or until shrimps turn pink, stirring often. Toss with spaghetti, if desired garnish with lime.

1 (8 ounce) package linguini pasta
2 teaspoons lemon zest
2 tablespoons olive oil
salt to taste
1 onion, chopped
ground black pepper to taste
1 clove crushed garlic
2 tablespoons chopped fresh parsley
1 pound large shrimp – peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice

1. Cook pasta in boiling water.

2. While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley.

Serve immediately.

4 (5-ounce) boneless, skinless chicken breasts
1 teaspoon sea salt
1 cup blackening spice
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound cooked fettuccine
3 tablespoons minced garlic
1/2 cup sliced scallions
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan

Preheat the oven to 350 degrees.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

3oz. crawfish tail meat
2 1/2 oz. heavy cream
2oz. yellow squash
2oz. zucchini
1oz. portabella mushrooms
1oz. yellow onion
6oz. bowtie pasta (boiled and drained)
1 1/2 oz. shredded parmesan cheese
1 1/2 oz. cajun seasonings

This recipe is most flavorful when the vegetables are grilled but you may sauté them with butter if you prefer.

Slice a whole zucchini and squash lengthwise and grill on both sides to ensure they are fully cooked. Remove the skin from a yellow onion and place the uncut onion on the grill (grill until the onion is soft throughout) as well as the portabella mushroom with the stem removed. Once all the vegetables are finished, remove them from the grill and allow them to cool. At this point cut the zucchini and squash into 1/2″ semi-circles, cut the portabella mushroom into 1/2″ squares and slice the onion into 1/8″ strings.

Add the heavy cream and the cajun seasoning to a sauté pan and bring to a soft boil. Add the crawfish tailmeat and cook for 1-2 minutes. Add all the vegetables and the pasta and reduce the heat to a medium flame. Stir continually until all ingredients are completely mixed and heated throughout. Add 1oz. of parmesan cheese and mix until cheese is melted. Transfer to a serving bowl and sprinkle remaining parmesan cheese over the top. Garnish with fresh parsley.

Extra virgin olive oil
1/4 cup chopped fresh basil
2 pounds ripe plum tomatoes, halved lengthwise and seeded
¼ cup chapped fresh oregano
1 medium red bell pepper seeded, cored, and quartered lengthwise
1 pound spaghetti
1 medium yellow onion, peeled and quartered lengthwise
Freshly grated Parmesan, for serving
1 medium zucchini, scrubbed and cut into 1 ½-inch chunks
1 jalapeño chile, halved lengthwise and seeded
Salt and freshly ground black pepper
1 large head garlic, unpeeled, cut in half crosswise

1. To make the sauce, position an oven rack in the top third of the oven and preheat the oven to 450°. Line a large rimmed baking sheet, such as a 12 x 17-inch “half sheet” pan, with aluminum foil, and oil the foil with some olive oil.

2. Arrange the tomatoes, red bell pepper, onion, zucchini, and jalapeño, cut sides up, on the pan. Brush with about 3 tablespoons olive oil. Season with salt and pepper to taste. Place the garlic, cut sides down, on the pan. Roast until the vegetables are tender and the edges are beginning to brown, about 30 minutes.

3. Cool until the vegetables are easy to handle. Remove the tomato skins and seeds from the tomato flesh and reserve both in a bowl. Strain the tomato skins and seeds in a wire sieve, pressing hard on them to remove the juices. Combine the tomatoes, strained juices, red pepper, onion, and jalapeño in a food processor. Squeeze in the garlic flesh from the hulls. Add the basil and oregano. Pulse to make a coarsely chopped sauce. Season with salt and pepper. (The sauce can be made up to 2 days ahead, cooled, covered, and refrigerated.) Transfer to a saucepan. Cook over medium heat until simmering. Keep warm.

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions. Drain well. Return the pasta to the warm cooking pot, add the sauce, and mix well.

5. Serve hot in individual bowls, with a bowl of Parmesan passed at the table.