As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
Recipe Courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 6 servings Ingredients 1 pound dry buccatini pasta 4 tablespoons olive oil 3/4 cup small diced yellow onions 2 tablespoons chopped garlic 2 1/2 teaspoons salt 1 teaspoon crushed red pepper flakes 4 ounces kale (about 4 cups), stemmed and roughly chopped 2 ounces hot soppressata, cut into matchstick pieces 1 pound Manila clams, brushed and cleaned 1/3 cup pasta cooking water 1 1/2 cups finely chopped fresh tomatoes or fresh tomato puree 8 ounces baby yellow Roma tomatoes or teardrop tomatoes 1 pound 21-25 (medium) shrimp 2 teaspoons Emeril’s Original Essence 1/2 teaspoon freshly ground black pepper 1/4 cup grated Parmesan cheese Directions 1. Set a large, 6-quart pot of water over high heat and bring to a boil. When boiling, season with 1/4 cup salt. Add the buccatini to the water and stir until the water returns to a boil, about 2 minutes. 2. While the pasta is cooking, set a large 14-inch sauté pan over medium-high heat and 3 tablespoons olive oil. When the oil is hot, add the onions, 2 teaspoons of salt, the crushed red pepper flakes, and the garlic to the pan. Cook, stirring, until the onions are slightly translucent and the garlic is fragrant, about 3 minutes. Add the kale to the pan and let it wilt for about 30 seconds. Add the soppressata to the pan and cook for an additional 30 seconds. Add the clams and pasta water to the pan and cook, shaking the pan, until the clams just begin to open, about 2 minutes. 3. Add the tomatoes and yellow tomatoes to the pan. Cook until the clams are almost completely open, about 2 minutes longer. Season the shrimp with Essence and add them to the pan. Cook until they begin to turn pink, about 1 minute. 4. Remove the pasta from the water and add it to the pan with the clams and shrimp. Toss the ingredients in the pan and drizzle with the remaining tablespoon of
Micheal
27.04.2023 @ 05:34
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
Recipe Courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 6 servings Ingredients 1 pound dry buccatini pasta 4 tablespoons olive oil 3/4 cup small diced yellow onions 2 tablespoons chopped garlic 2 1/2 teaspoons salt 1 teaspoon crushed red pepper flakes 4 ounces kale (about 4 cups), stemmed and roughly chopped 2 ounces hot soppressata, cut into matchstick pieces 1 pound Manila clams, brushed and cleaned 1/3 cup pasta cooking water 1 1/2 cups finely chopped fresh tomatoes or fresh tomato puree 8 ounces baby yellow Roma tomatoes or teardrop tomatoes 1 pound 21-25 (medium) shrimp 2 teaspoons Emeril’s Original Essence 1/2 teaspoon freshly ground black pepper 1/4 cup grated Parmesan cheese Directions 1. Set a large, 6-quart pot of water over high heat and bring to a boil. When boiling, season with 1/4 cup salt. Add the buccatini to the water and stir until the water returns to a boil, about 2 minutes. 2. While the pasta is cooking, set a large 14-inch sauté pan over medium-high heat and 3 tablespoons olive oil. When the oil is hot, add the onions, 2 teaspoons of salt, the crushed red pepper flakes, and the garlic to the pan. Cook, stirring, until the onions are slightly translucent and the garlic is fragrant, about 3 minutes. Add the kale to the pan and let it wilt for about 30 seconds. Add the soppressata to the pan and cook for an additional 30 seconds. Add the clams and pasta water to the pan and cook, shaking the pan, until the clams just begin to open, about 2 minutes. 3. Add the tomatoes and yellow tomatoes to the pan. Cook until the clams are almost completely open, about 2 minutes longer. Season the shrimp with Essence and add them to the pan. Cook until they begin to turn pink, about 1 minute. 4. Remove the pasta from the water and add it to the pan with the clams and shrimp. Toss the ingredients in the pan and drizzle with the remaining tablespoon of