Spaghetti with Pinot Grigio & Seafood1 lb spaghetti
1/4 cup olive oil
3 shallots chopped
3 garlic cloves chopped
3/4 cup chopped oil-packed sun-dried tomatoes (drain some)
1 1/2 cups pinot grigio (or other dry white wine)
1 lb large shrimp, peeled and deveigned
2 lbs littleneck clams, scrubbed
1 tsp salt
1 tsp fresh ground pepper
2 cups arugula, tough stems removed
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender. Drain.
Meanwhile, heat olive oil in a large heavy skillet over medium heat. Add shallots and garlic and cook for 3 minutes, until tender but not brown. Add sun-dried tomatoes and cook for another minute. Add wine, shrimp, clams and bring the liquid to a boil. Reduce heat and cover the pan and simmer until the shrimp are pink and the clams have opened, about 7 minutes. Discard any clams that have not opened.
Add the spaghetti to the skillet with the seafood mixture. Add salt and pepper and stir to combine, then gently fold in the arugula. Serve immediately.
Raspbery Lemon Shortbread Tart3 cups frozen raspberries (1 lb)
1 stick plus 6 TBS cold butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
zest and juice of 2 lemons
powdered sugar for dusting
Drain and thaw berries in a strainer over the sink. Preheat oven to 400*. Using fingers to combine 1/2 cup sugar, all of the butter, and 1 1/2 cups flour blend till coarse crumbs form. Pour mixture into ungreased 9 inch round pan and press evenly to form crust. Bake crust until lightly golden, about 20 minutes. Remove shortbread and reduce temperature to 325*.
Scatter drained berries over crust. Beat eggs with remaining 3/4 c sugar and 1/4 c flour. Whisk in lemon zest and juice. Pour cream over raspberries and bake tart until custard is set, about 30 minutes. Let cool and dust with powdered sugar.
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I waited on pins and needles ALL day for the UPS man to bring me my new toy! It arrived at 3 pm, these shots taken by 4, LOL!
D700 & the 24-70mm 2.8 lens.
LOVE what I'm seeing so far. I did NOT tweak any color... on the D80 I was forever pulling back reds, but these colors are straight out of camera. The D700 is much larger and heavier than the D80, so I'll have to get used to that!
