Oyster Spaghetti

• 6 cups Creole Sauce (recipe follows)
• 4 dozen shucked oysters
• 2 pounds angel hair pasta, prepared to packge directions
• 1 bunch green onions, finely sliced
• 1 bunch parsley, finely chopped
• freshly grated Parmesan cheese, for serving

Creole Sauce Recipe

• 4 cans of crushed tomato (28 oz. cans)
• 1/4 cup vegetable oil
• 12 oz. water
• 8 cups chopped yellow onions
• 4 cups chopped bell pepper
• 4 cups chopped celery
• 1 cup chopped fresh garlic
• 2 tablespoons salt
• 2 teaspoon Cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 tablespoons dry basil
• 1 tablespoon dry thyme
• 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

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• 1 cup good-quality olive oil
• 10 cloves garlic, thinly sliced
• 1 tablespoon Remove from heatred pepper flakes
• 1 pound large cleaned shrimp
• salt
• 1 pound fettuccini
• minced parsley or basil, for garnish
• freshly grated parmesan cheese, optional

Pepper-Garlic Shrimp over Fettuccini

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• 1 rotisserie chicken, cooled, skinned, deboned and chopped
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, finely chopped
• 4 stalks celery, chopped
• 1 jalapeño pepper, fined chopped (or to taste)
• 1/2 red onion, finely chopped
• 3/4 cup raisins, Craisins, or dried cranberries 
• 1 cup grapes, sliced, to taste 
• 1/2 cup mild cheddar cheese, finely shredded
• 3/4 cup mayonnaise, or more as needed
• 1 tablespoon mustard
• pepper
• 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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• 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
• 4 tablespoons olive oil
• 1 pound sweet Italian pork sausages
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup hearty red wine
• 1 can (28 oz.) whole plum tomatoes, crushed by hand
• 3 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes, plus more, to taste
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• kosher salt
• 1 pound ziti or other tubular pasta
• 2 cups ricotta cheese
• 1 cup grated mozzarella
• 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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• 2 (15oz) cans garbanzo beans, undrained
• 2 tablepoons olive oil
• 1 lb hot Italian sausage, casings removed
• 4 teaspoons fresh rosemary, chopped
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
• 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 1 large garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lb bite-sized pasta, e.g. penne
• 1 pound scallops
• 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
• 1 cup grape tomatoes, halved and lightly salted
• 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
• 4 ounces Feta cheese, crumbled
• 1/4 cup fresh oregano, chopped
• salt and freshly ground black pepper

Lemony Seafood Pasta Salad

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