Easy Italian Recipes

 MAKES 6 SERVINGS

- 6 small lamb shanks, about 3/4 lb (375 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary
- 1 small dried red chile, crushed, or pinch of red pepper flakes
- 1/2 cup (4 fl oz/125 ml) dry white wine such as Pinot Grigio
- 1 1/2 cups (12 fl oz/375 ml) beef stock
- 1 cup (6 oz/185 g) peeled, seeded, and chopped fresh or canned tomatoes
- 1/2 cup (21/2 oz/75 g) Gaeta or other Mediterranean-style black olives
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley

The Abruzzo is a region on the Adriatic coast of Italy where, for centuries, raising sheep was the primary occupation. Every year, Abruzzese shepherds drove their flocks to the southeast to spend the cold months grazing along a more temperate part of the coast. In the springtime, the migration would occur again, but in reverse. Over time, towns were built along the shepherds' route to accommodate their needs. This is just the sort of dish those shepherds would have enjoyed.

Pat the lamb shanks dry with paper towels. Season the shanks generously with salt and pepper. In a Dutch oven or other heavy pot large enough to hold the shanks in a single layer, warm the olive oil over medium heat. Add the lamb shanks and cook, turning as needed, until well browned on all sides, about 15 minutes total. Tip the pot and spoon off the fat with a large spoon.

Add the garlic, rosemary, and chile and sauté over medium heat for 1 minute. Add the wine and bring to a simmer. Add the stock and tomatoes, reduce the heat to low, cover, and simmer the shanks, turning them occasionally, until the meat is fork-tender, about 1 1/2 hours.
Stir in the olives and heat through. Divide the lamb among individua! plates, spoon the sauce over the lamb, and sprinkle with the parsley.

Serve at once.

Buon appetito !

 MAKES 4-6 servings

- 1/3 cup (3 fI oz/80 ml) extra-virgin olive oil
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/3 cup (1/2 oz/15 g) minced fresh flat-leaf (Italian) parsley
- Sea salt
- 1 Ib (500 g) linguine or spaghetti

Named after its primary ingredients, aglio (garlic) and olio (oil), this simple pasta dish depends on using a good-quality, flavorful extravirgin olive oil. Without it, the naturally bold flavors of the garlic and red pepper flakes will dominate the sauce, rather than blend with the oil that forms its base.

In a large frying pan, warm the olive oil over medium-low heat. Add the garlic and red pepper flakes and sauté until the garlic is golden and fragrant, about 2 minutes. Stir in the parsley and remove the pan from the heat.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the linguine, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Just before the linguine is cooked, reheat the sauce over medium-low heat. When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta. Add to the sauce in the pan and stir and toss over low heat until well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Transfer to a warmed serving bowl and serve at once.

Buon appetito!