The traditional selection of antipasto includes some of the following: a few slices of salami, several shrimp, slices of cheese, olives, stuffed eggplant or peppers, prosciutto, baked clams, radishes, sardines, but of course, these are only suggestions. It is of particular interest to mention the origin of the word antipas-to Pastais the Italian word which covers all of the various dough preparations (like spaghetti, macaroni, ravioli, and so forth) that form an integral part of so many Italian meal Anti-pasto, thus, literally means “before the pasta,” the appetizer served before the pasta course.
Spaghetti And Noodles With Olive Oil, Garlic, And Parsley
• Four whole cloves garlic
• One half cup extra virgin olive oil
• One pound spaghettini (thin spaghetti) cooked and drained
• One quarter cup minced parsley
Begin by heating the extra virgin olive oil in a sauce pan and add the garlic. Let it sit to add flavor until it turns brown then remove and throw away.
Baked Clams With Olive Oil
• 30 hard shell clams or the equivalent mussels
• One quarter cup dry bread crumbs
• One quarter cup finely minced parsley
• One quarter cup grated Parmesan cheese
• One quarter cup olive oil
• One quarter teaspoon freshly ground black pepper
• One quarter teaspoon oregano
• Two cloves garlic
Dice the garlic. Scrub the clams under cold running water until shells are shiny. Dry, then place in a skillet. Cover and place over low heat until shells pop open. Remove and throw away the top shells. Place the clams on the bottom shells in a baking dish. Sprinkle with a mixture of the parsley, garlic, cheese, pepper and oregano, then sprinkle with the oil and finally the bread crumbs. Bake in a 425 degree oven for five minutes.