Provençal Sauce with Baked Fish & Fettuccine Pasta


12 oz. package Black Olive and Garlic Fettuccine
4 pieces fresh tuna or swordfish, about 1-1/2 lb.
salt and pepper
1 bunch spring onions, chopped
1/2 lb. mushrooms, quartered
1/4 lb. unsalted butter
2 cloves garlic, chopped
1 cup dry white wine
16 oz. can whole peeled tomatoes
1/2 cup chopped fresh parsley
1 tsp. thyme
1 tsp. oregano
2 tsp. chopped fresh basil

Preheat oven to 350°. 

Sauté onions and mushrooms in butter for 7-9 minutes. 
Add garlic and cook 3-5 minutes. 
Add 1/2 cup wine, tomatoes, and herbs. Simmer covered, for 20 minutes. 

Place fish in a buttered baking dish and lightly season fish with salt and pepper. Pour sauce over the fish with the remaining white wine. Bake uncovered for 15 minutes or until fish is light and flaky. 

Cook pasta in salted boiling water for 3-4 minutes. Drain. 

Serve fish and sauce over the pasta.

Serves 4

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4