You can make this recipe at home, quite easily, all you need is some pasta, butter, garlic, Romano cheese, and some fresh Parsley. You can even prepare this sauce ahead of time, and when you are ready simple cook up some pasta, and reheat the sauce whenever you are ready.
When making this sauce, I suggest you cook this sauce slowly so the raw taste of the garlic cooks out completely. This garlic butter would taste delicious on garlic bread.

Yield: 2 to 3 servings

Ingredients:

1/2 pound butter
2 tablespoons finely chopped garlic about 4 to 5 cloves
1/2 cup grated Romano cheese, divided
1/4 cup finely chopped parsley
1/2 pound dry pasta – prepare according to package directions

Procedures:

In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.

Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.

Here, the soft, small mozzarella balls are cut in half so they melt sensually throughout the dish of pasta. The combination of the sweet, tangy tomato sauce with the crunchy, buttery pine nuts and soft, oozing mozzarella makes a very special eating experience. This pasta dish is easy and inexpensive to make. It is a dish that is rich in protein and carbohydrates, making it a wonderful one-dish meal.

Ingredients:

1/4 cup extra-virgin olive oil
1 pound cherry tomatoes, halved
10 fresh basil leaves, roughly chopped, plus more whole leaves for garnish
1 clove garlic, minced
1 pound dried short pasta (such as penne or campanelle)
15 small balls fresh mozzarella, halved
1/4 cup pine nuts, toasted
1/2 teaspoon sea salt

Yield: 4-6 Servings:

Directions:

• In a large sauté pan, heat the oil over medium heat.

• Add the tomatoes, basil, and garlic.

• Cook until the tomatoes are soft, 15 to 20 minutes.

• Remove from the heat.

• Cook the pasta in a large pot of boiling salted water until al dente; drain well, then transfer the pasta to the sauté pan with the sauce. Add the mozzarella balls and toss to combine them with the tomato sauce and pasta. Add the pine nuts and toss. Add the salt and mix again. Serve immediately on a large oval platter, garnished with large basil leaves.

Toss together a salad, and serve with slices of crusty bread.

Yield: 4 servings

Ingredients:

• 1 (9-ounce) package refrigerated fettuccine
• 1 tablespoon olive oil
• 1 teaspoon bottled minced garlic
• 2 teaspoons all-purpose flour
• 1/2 teaspoon herbes de Provence
• 1/4 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) bottle clam juice
• 12 medium mussels, cleaned and debearded
• 8 ounces medium shrimp, peeled and deveined
• 1 (8-ounce) halibut fillet, cut into 1-inch pieces
• Chopped fresh basil (optional)

Preparation:

Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk.

Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.

Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.