NE COOL WINDS CONTINUE Shell pasta with yogurt sauce

The sun is bright and the winds gust from the NE. tHIS CAUSES THE RED FLAGS TO FLY AND WATERS OF THE OCEAN TO BE CHOPPY

Beware of rip currents

Medium Shells with Tomato & Lemon Yogurt Sauce

　

Shell pasta – medium – ½ lb

Olive oil

Fresh garlic – 4 cloves, minced

San Marzano plum tomatoes with juice – 1 28 oz can

Anchovies, flat fillets – 2 oz can

Capers – 2 TBL, about 50

Pepperoncini – 2 medium, diced

Clam juice – 4 oz

Lemon yogurt

Basil, dry – 1 TBL

Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.

Mash down the tomatoes and break them apart as they cook.

Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.

While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.

The pasta and sauce should be ready at the same time. Serve in a large bowl.

Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top

Now add a couple of generous tsp of lemon yogurt.

Mix everything until it becomes deep pink

Sprinkle on top a generous covering of parmesan. Serve immediately

Here is the secret. You add the lemon yogurt just as you serve it. Everything can be served right away while hot, but the cold yogurt brings it immediately to a comfortable eating temperature

The lemon bursts out and the slight sweetness of the yogurt mellows all the ingredients.

You can also add any shrimp or scallops or seafood you think might be good