Risotto with Scallops and Champagne

Featured Pasta and Risotto Recipe

Serves 2

2 tablespoons butter
1/4 cup chopped shallots
2/3 cup Arborio or medium-grain white rice
1 cup dry Champagne
15 oz. Guerra's fish stock
1/2 lb. bay scallops, in bite-size pieces
1/4 cup fresh-grated Parmesan cheese

Melt butter in a medium sauce pan over medium heat. Add shallots, sauté one minute. Add rice, sauté two minutes, stirring to coat well with butter. Add champagne and simmer, stirring often, until most of the liquid has evaporated.

Add fish broth. Simmer about 15 minutes, stirring often, until rice is almost tender, about 15 minutes. Add scallops. Continue simmering until scallops are cooked through and rice is tender, but still firm to the bite. The mixture should be creamy. If it's too thick, add more broth and stir often, up to 5 minutes more. Stir in Parmesan. Season with salt and pepper.

Serve with remaining Champagne, unless it's already gone.

Robert's Quick Seafood Marinara

This pasta is terrific, and made from ingredients in our grocery and freezer. Keep them on hand in your pantry and freezer. When everyone is starving, you'll a hero in no time!

1 pint Guerra's Marinara sauce, frozen (Thaw in microwave, 10 minutes at power level 5)
3 Flott canned tuna filets 
3 tablespoons Flott canned Sicilian clams
Pinch red pepper flakes
Salt and pepper
1 lb. fettuccini

Options we like:
1/4 lb. picked fresh crab
3 to 4 oz. cooked shrimp

Boil water for fettuccini. When it boils, add salt and dash olive oil, and cook fettuccini one minute less than package directions.

Meanwhile, heat Guerra's Marinara in a sauté pan. Drain canned tuna and clams, add to sauce with pepper flakes. Simmer while fettuccini cooks. Three minutes before pasta is done, add crab and shrimp to sauce. Continue simmering.

When done, drain fettuccini, add to sauce and toss over heat. Cook fettuccini in sauce one more minute.

Serve immediately.

Fettuccini Carbonara

Serves 3 to 4

1 lb. fettuccini
1/4 lb. pancetta, cut into 1/4- to 1/2-inch strips
1 tablespoon olive oil
4 egg yolks, separated (Save whites for another recipe.)
1/4 cup Pecorino-Romano cheese, or more to taste
3 tablespoons parsley, minced

Boil water for fettuccini. Meanwhile, slice pancetta, separate eggs and beat yolks, and measure cheese.

When water boils, add fettuccini and cook per package directions.

Warm oil in a skillet over low heat and add pancetta. Sauté pancetta gently so it stays soft but is cooked; keep warm. Beat egg yolks and season with salt and liberal grindings of pepper.

When fettuccini is done, drain in colander and add to pan with pancetta. Immediately add egg yolks and cheese. Add parsley, Toss all quickly and thoroughly, so the heat of the pasta "cooks" the yolks. Serve immediately, with more Parmesan and pepper on the side.