Mussels with linguini and brussel sprouts with tofu

Charlie found a recipe that looked like it was similar to a mussels appetizer

he always ordered at an Italian restaurant but it isn't on the menu anymore.  He said it tasted just like it but it didn't come with pasta but it was good cooked in the sauce until it was absorbed.

 I was cooking the Brussels sprouts first and he thought it was the only thing we were having.  He was relieved to find it was just a side. I am not a fan of tofu, generally, but is was good roasted  with the the garlicky seasonings. 
 

Linguine with Clams   By Jennifer Segal

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Servings: 4 to 6 Prep Time: 10 Minutes Cook Time: 20 Minutes

Total Time: 30 Minutes, plus at least 20 minutes to soak the clams

INGREDIENTS

• Kosher salt
• 1 pound linguine
• 6 tablespoons extra-virgin olive oil
• ½ cup finely chopped shallots, from 2 shallots
• 6 cloves garlic, coarsely chopped
• 1 cup dry white wine, Pinot Grigio, Chardonnay or Sauvignon Blanc ½ teaspoon red pepper flakes
• 2 pounds Littleneck clams (40 to 45), scrubbed
• ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest, from 1 lemon, plus more to taste
• 1 tablespoon lemon juice, from 1 lemon, plus more to taste

INSTRUCTIONS

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

PAIR WITH
Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Roasted Brussels Sprouts and Tofu With Chile Lime Dressing

          Total Time 50 min Prep Time10 min Cook Time 40 min  NYT 

INGREDIENTS

 

Yield:  4 servings

• 1(14-ounce) package firm tofu, drained
• 12ounces brussels sprouts
• 2½tablespoons vegetable oil
• Kosher salt (such as Diamond Crystal)
• 3tablespoons lime juice (from about 1 lime)
• 2tablespoons fish sauce
• 1tablespoon maple syrup
• 2garlic cloves
• 1serrano chile
• Small bunch each of mint, cilantro and basil (preferably Thai basil), leaves and tender stems only, roughly chopped
• Cooked white rice, for serving (optional)
• Chopped peanuts, fried shallots or sriracha, or a combination, for serving

PREPARATION

Step 1  Heat oven to 400 degrees.

Step 2  Place tofu on a plate lined with paper towels or a clean kitchen towel. Cover the tofu with another layer of paper towels or another clean kitchen towel. Place a flat, heavy object on top, such as a cutting board or cast-iron skillet. For extra weight, you can add canned goods or a heavy pot on top of the flat object. Let it sit and drain while prepping the brussels sprouts.

Step 3  Trim the stem ends off the brussels sprouts, roughly chop them into bite-sized pieces and place them in a large bowl. Cut the tofu into ¾-inch squares and place in the same bowl along with 1½ tablespoons oil and 2 teaspoons salt (see Tip). Toss then transfer the brussels sprouts and tofu to a sheet pan lined with parchment paper (reserve the bowl). Roast, tossing them on the pan about halfway through, until brussels sprouts are tender and some of the leaves are browned and crisp, 25 to 30 minutes.

Step 4  Meanwhile, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano and mince it finely. Add it to the bowl along with the lime juice, fish sauce, maple syrup, remaining 1 tablespoon oil and half of the chopped herbs. Whisk to combine well, then check for seasoning, adding salt if necessary.

Step 5  Allow tofu and brussels sprouts to cool for about 5 minutes before adding to the bowl with the dressing. Toss and serve immediately over rice, topped with more chopped herbs and any additional toppings.

TIP  If you're using a brand of kosher salt other than Diamond Crystal, start with 1 teaspoon of salt here and adjust the seasoning to taste.