Pasta Serving Suggestion #4

This is another in our series of ‘mix & match’ ideas for making great and fun meals with your flavored pasta.  As always, remember the mix and match concept: you can change any aspect of this to your liking or even to what you have in your fridge at the time.  Obviously other seafood combos will work: clams, mussels, scallops, tilapia, etc.  We went with a 50/50 ratio of Meyer Lemon Oil to regular olive oil as we did not want the lemon flavor to overpower, but you may find a different proportion to work better.

While this combo will work great with most of our flavored pasta, for this we chose our Artichoke Lemon Tagliatelle, which pairs well with seafood.  Here are a few others which we recommend highly:

• Meyer Lemon Trenette
• Garlic Chive Pappardelle
• Lemon Pepper Linguini
• Garlic Toasted Onion Fettuccine

ingredients

• 6 ounces cooked shrimp
• 6 ounce imitation crab, ‘chunk’ style
• 2 Roma tomatoes, chopped
• 1 garlic clove, crushed
• 1 tablespoon Pastamoré Meyer Lemon Olive Oil
• 1 tablespoon extra-virgin olive oil
• salt and freshly cracked pepper, to taste
• package of Artichoke Lemon Tagliatelle
• freshly grated Parmesan cheese, to taste

Combine shrimp, crab, tomato and garlic in a small bowl.  Drizzle both oils over the mixture along with the salt & pepper.  Mix thoroughly and refrigerate for at least one hour to meld flavors.  Allow to come to room temperature before serving.

Cook pasta to al dente according to instructions on package and strain.  Divide pasta into pre-heated individual pasta bowls.  Spoon seafood/tomato mixture evenly over each pasta dish.  Sprinkle with Parmesan and serve.

Serves four to six as an entrée.

Basil Oven-Grilled Flatbread

Here is a simple idea to be used as a snack or as a side to soup or salad.  Prepared flatbreads are more common these days in higher end grocery stores, and you can also use pitas or 'naan' for this recipe.

This recipe demonstrates the use of our Basil Pesto Olive Oil, but any of our oils will do, especially our Herbes de Provence Olive Oil or our  Meyer Lemon Olive Oil. 

 ingredients

• one package flatbread
• a leafy herb such as Italian parsley or basil, chopped & to taste
• Nan's Basil Pesto Olive Oil
• course sea salt, to taste
• freshly ground pepper, to taste

Preheat oven to 350°. Using a purchased flatbread or ‘naan’ (pictured is a Safeway brand), drizzle/brush a small amount of Basil Pesto Oil over the surface. If you have a leftover herb in the fridge, chopped and sprinkle on top (we used Italian parsley here). 

For more richness add a generous sprinkle of Parmesan. Last, add a pinch of course salt for texture and flavor, and a grind of black pepper. Bake for 10 to 12 minutes until golden. Cut into random triangles and serve.