FABBY: Italian Dinner in the Kitchen-Part 2

Hello sweet friends!

After cleaning and organizing my kitchen I was so glad to make an Italian dinner party for three last Friday. That's why this post is sort of a Part 2. We had a friend of hubby's with us.

I'm using my Italian set for spaghetti, as I did make "Sea Food Marinara Pasta."
The second course was chicken cutlets with a salad. Dessert was ice-cream with Biscotti Cookies. Espresso and Italian spirits for after dinner.

Anyway, here you have it.

Red check table topper for the Italian effect of the setting, lol..
The recipe for "Seafood Marinara Pasta" is at the end of this post.

Italian spaghetti bowls paired with yellow rimmed dinner plates and lemon salad plates.
The placemats are made of 'balsa wood.'

A close up of the spaghetti bowl. I have six along with a big serving bowl for pasta.

The big serving bowl for pasta that's part of the set of six individual spaghetti bowls.

Italian spirits for after dinner and demitasse cups for espresso... they were my dad's who loved espresso coffee after his every dinner.

Our kitchen nook.

Our dinner guest enjoyed the view as much as the food.

Italian white wine, home made Italian bread and cheese.

The demitasse were my father's favorites and I have eight. The ceramic top Bialetti coffee maker was my dad's as well. Mother just gave it to me a couple months ago.
You can see a lovely river the runs by the woods way down there.

Thank you so much for your sweet and kind visits, you always make my day!

Thanking the lovely hostesses for having me at their great parties.

I'm specially thanking the generous and supportive hostesses for featuring me.

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 Seafood Marinara Pasta

Original recipe makes 4 servings Change Servings        

Makes servings USMetricAdjust Recipe (Help)

•                        
  1 (16 ounce) package linguine pasta
•                         
  1 tablespoon olive oil
•                         
  4 cloves garlic, minced
•                         
  1 small red onion, minced
•                         
  1 tablespoon olive oil
•                         
  2 tomatoes, seeded and diced
•                         
  3 green onions, chopped
•                         
  1 (8 ounce) can crushed tomatoes

•                         
  1 tablespoon tomato paste
•                         
  1 teaspoon dried oregano
•                         
  1 teaspoon ground thyme
•                         
  2 pounds mussels, cleaned and debearded
•                         
  1 pound uncooked medium shrimp, peeled and deveined
•                         
  1 cup dry white wine
•                         
  2 teaspoons lemon juice
•                         
  1 lemon - cut into wedges, for garnish

           Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

LOVE,
FABBY

I will join:

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Suzy     Worthing Court

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