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Step 1. For the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic.


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Add pasta and cook for 7-10 minutes, until pasta is just tender. Remove pasta with a strainer and add to the sausage and Garlic Crèma in the saute pan. Set the saute pan over low heat and toss the ingredients together. Keep the pasta water boiling. Add the broccolini to the boiling water and cook for just one minute.


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Preheat oven to 350 degrees. In a small bowl, combine the bread crumbs and olive oil, season with salt and pepper, and toss to coat. Spread in a single layer on a baking sheet and bake for 10-15 minutes or until golden brown and crispy, stirring halfway through. Remove from the oven, sprinkle on rosemary and toss to combine.


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Remove pot from heat and add brandy. Return to heat and cook, scraping up browned bits, until smell of alcohol is almost gone, about 2 minutes. Transfer brandy mixture to a small bowl. Pick.


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For the Squid Sauce. . In a 12-inch skillet, heat the olive oil. Add shallots and sauté until translucent, add garlic and stir to combine. . Add parsley and basil and stir to get the flavors out. . Add the diced tomatoes and chili flakes, let the tomatoes cook for about 5 minutes until some water has evaporated. Add salt and pepper.


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Warm Water. In a mixing bowl, stir together your two types of flour and the salt. Slowly drizzle in the warm water stirring with a fork until your dough begins to clump together. Dump your dough out onto a lightly floured surface and knead by hand for about 4 to 5 minutes or until your dough is smooth and elastic.


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Stir tomato paste to cook and bloom for 3-4 minutes. Add bourbon and stir, add white wine. Stir and let reduce for 5-10 minutes until alcohol is cooked off. Add chicken stock and water, bring to a simmer. Stir occasionally and crush the shells/bodies to extract as much flavor as possible. Let simmer for 1 ½-2 hours.


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Step 4. In a wide, heavy skillet, heat 1 cup of the vegetable oil over medium heat. Pat all the lobster pieces dry with paper towels. Dredge the meat side of the lobster halves lightly in flour.


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Combine the tomatoes, garlic, and basil in a large serving bowl. Season with a generous dusting of kosher salt, then drizzle in the olive oil. Stir to combine. Allow the sauce to sit for an hour (ideally in a warm, sunny place) to meld the flavors. In the meantime, make the strozzapreti.


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Strozzapreti, meaning priest choker or strangler, look like large trofie or an elongated version of casarecce . Slight variations of this usually hand rolled pasta are traditional in most of Central Italy, especially Emilia-Romagna, Umbria, Tuscany and Marche. However, it's also quite popular in the South. Strozzapreti with swordfish.


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Michael White's Inspired Recipe: Strozzapreti with Crab and UniThe Marea chef talks about growing up in the Midwest and falling in love with Italian cuisine..


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Instructions. Sift the flour. Sift the flour (s) through a fine-mesh strainer into a mound on a work surface. Create a well. Make a well in the center of the mound about 6 inches wide with sides high enough to hold the water in the center. Gently pour 3/4 cup water into the well.


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Pour in the crushed tomatoes; add the peppers and dried oregano, and season lightly with salt. Bring the sauce to a boil, and adjust the heat to a lively simmer for 10 minutes. Meanwhile, stir the spaghetti into the boiling water. Cook, stirring frequently, until done, about 6 minutes. Stir in the fresh oregano and tuck all the lobster pieces.


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Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice. Sprinkle the work surface with a.


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Let them cook, stirring often, for about 5 minutes. Add the bay leaves and anise seed and cover with about 1 quart of water. Simmer this about 45 minutes, or until reduced by half. Strain and reserve. Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.


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Next, add the cannellini beans and cook for 1 to 2 minutes. 5. Finally, add the arugula and cook just until wilted. Remove from heat. 6. Strain the cooked pasta, add to the sauté pan, and toss all the ingredients together. 7. Season with salt and pepper and top with fresh grated Parmigiano Reggiano cheese. Serves 4-6.