Chicken with Asparagus

Canned asparagus may be used instead of fresh, but will not require any cooking - simply add at the very end to warm through.

INGREDIENTS

• 4 large chicken breasts, boned and skinned
• 1 tablespoon ground cilantro
• 2 tablespoon olive oil
• 20 slender asparagus spears, cut into 3 - 4 inches length
• 1 1/4 cups homemade or canned chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

1. Split the chicken breasts into two natural fillets. Place each between 2 sheets of plastic wrap and flatten to a 1/4 inch thickness with a rolling pin. Cut into 1 inch diagonal strips. Sprinkle with cilantro and toss to coat.
2. Heat the oil in a large frying pan and fry the chicken very quickly in small batches for 3 -4 minutes, until lightly colored. Season each batch with a little salt and freshly ground pepper. Remove and keep warm while frying the rest of the chicken,
3. Add the asparagus and chicken stock to the pan and bring to boil. Cook for another 4 to 5 minutes or until tender.
4. Mix the cornstarch to a paste with a little cold water and stir into the sauce to thicken. Return the chicken to the pan and add lemon juice. Reheat and then serve immediately, garnished with fresh parsley.
   

Linguine with Clam and Tomato Sauce (Linguine con vongole)

This is a simple, and yet delicious recipe. If you are a big seafood fan like me, this is something you have to try.

There are two types of traditional Italian clam sauce for pasta: one with and one without tomatoes. This tomato version can be made with canned clams if fresh are not available.

Ingredients

• 2 lbs fresh clams in their shells, or 12 oz canned clams with their liquid
• 6 tbsp olive oil
• 1 clove of garlic, crushed
• 14 oz tomatoes, fresh or canned, very finely chopped
• 1 lb linguine
• 4 tbsp chopped fresh parsley

Serves 4

1. Scrub and rinse the clams well under cold running water. Place them in a large saucepan with a cupful of water, heat until clams begins to open. Lift each clam out as soon as it opens, and scoop it out of the shell using a small spoon. Place them in a bowl.
2. If the clams are large, chop them into 2 or 3 pieces. Reserve the liquids from the shells in a separate bowl. When all clams have been opened (discard any that do not open) pour the cooking liquids into the juices from the clams, and strain them through a piece of paper towel to remove any sand. If using canned clams, use the liquid from the clams.
3. Bring a large pot of water to a boil for the pasta.
4. While the pasta is cooking, place the olive oil in a medium saucepan with the garlic. Cook over moderate heat until garlic is golden.
5. Remove the garlic and discard. Add the chopped tomatoes to the oil, and pour in the clam liquid. Mix well and cook over low to moderate heat until the sauce begins to dry out and thicken slightly. Add salt and the pasta to the boiling water.
6. A minute or two before the pasta is ready to be drained, stir the parsley and the clams into the tomato sauce, and raise the heat. Add some freshly ground pepper and taste for seasoning. Drain the pasta, and turn it into a serving bowl. Pour the hot sauce, and mix well before serving.

Enjoy.