4 SERVINGS.

Salt

1.

pound pound linguine linguine

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), 3 times around the pan (extra-virgin olive oil), 3 times around the pan

1.

tin tin flat anchovy fillets flat anchovy fillets, 2 ounces, drained .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it in your palm) (eyeball it in your palm) .

teaspoon teaspoon dried oregano leaves dried oregano leaves, a couple of pinches

1.

teaspoon teaspoon dried thyme leaves dried thyme leaves, palmful

5.

to 6 to 6 garlic cloves garlic cloves, finely chopped

1.

small small onion onion, finely chopped .

cup cup dry red wine dry red wine, a couple of glugs

2.

14-ounce cans 14-ounce cans whole baby clams in juice whole baby clams in juice

1.

28-ounce can 28-ounce can crushed tomatoes crushed tomatoes

Black pepper

2.

handfuls of chopped fresh handfuls of chopped fresh flat-leaf parsley flat-leaf parsley

Lemon zest, for garnish

Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

Heat a large, deep skillet over medium-low heat. Add the EVOO, then add the anchovies and melt them into the oil. Next, add the red pepper flakes, oregano, thyme, and garlic. Cook the garlic for a minute, then add the onions, raise the heat to medium, and cook, stirring frequently, for 3 to 4 minutes, until the onions begin to get soft. Add the wine and cook it for a minute, then stir in the clams, adding the juice from one can (drain the other before you add the clams). Stir to combine and cook down the juice a minute or so to concentrate the flavor. Stir in the crushed tomatoes and season with salt and pepper (there's so much anchovy and clam in this sauce you may not need salt at all-taste to test it).

Drain the linguine well and add it to the sauce in the skillet. Add half the parsley and toss the pasta with the sauce. Adjust the salt and pepper and plate the pasta, garnishing it with the extra parsley and a little lemon zest.

EXPRESS LANE SHOPPING LIST.

- [image]Go home! You have everything you need.

And make sure you have the following On Hand: - Salt - Linguine - EVOO - Anchovy fillets - Red pepper flakes - Dried oregano - Dried thyme - Garlic - Onion - Dry red wine - Canned whole baby clams in juice - Canned crushed tomatoes - Black pepper - Flat-leaf parsley - Lemon

Sexy Surf and Turf Seared Scallops and Tenderloin Steaks with Manhattan Sauce I came up with this one because we always have sweet vermouth on hand to make Manhattans, but we use it for nothing else. It's a big bottle. This sauce is so good that we may actually need to get another bottle one day soon!

(Who knew you could make such a sexy meal so simply? Hey, there are some things you should never be too tired for, wink-wink, nudge-nudge!)

4 SERVINGS.

EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan

4.

tenderloin steaks tenderloin steaks, 1 inch thick

8.

large large diver sea scallops diver sea scallops

Salt and and black pepper black pepper

1.

large large shallot shallot, chopped

2.

garlic cloves garlic cloves, chopped .

cup cup sweet vermouth sweet vermouth (but if you drink Manhattans, you've got this On Hand!) (but if you drink Manhattans, you've got this On Hand!)

2.

tablespoons tablespoons butter butter