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Pasta All-Purpose Pasta Dough Simple Tomato Sauce Zucchini Pasta Tagliolini (Egg Noodles) Noodle Scraps in Butter and      Cheese Pasta Primavera Spaghetti Alia E Olio Abruzzi Spaghetti Sauce Baked Lasagna Tagliolini with Egplant    and Pine Nuts Linguini a la Vongole Pasta with Pesto Sauce Potato Gnocchi Gorgonzola Cheese Sauce Ravioli Rotelli Pasta with      Pesto Clam Sauce Farfalle with Italian Mushrooms      and Brown Sauce Risotti Mushroom Risotto Lombardi Risotto Risotto with Clams Risotto Garibaldi Rice Timballo      from the Speckled Goose Club Italian Quiche Roasted Pepper Rice Polenta Polenta Fritta Gorgonzola Cheese Sauce      for Polenta Fritta Meat Gravy for Polenta 2005 Sauvignon Blanc 2005 Glissando Risotto with Clams a la Ramona Crinella Nizibian Risotto 3 tablespoons, olive oil 1/2 stick, sweet butter 1 large white onion, chopped 4 medium garlic cloves, finely chopped 4 tablespoons, fresh parsley, finely chopped 1/2 teaspoon, dry thyme 1/4 cup, dry Italian mushrooms, chopped 1 small (about 12 ounce) can, tomato sauce 1 cup, dry sherry 2 cups, raw rice, medium-grain Hinode brand 3 dozen clams, in shells Salt, pepper to taste Garnish with grated Parmesan cheese Broth 1 pound of fish bones (saved, frozen, from fish dinners) 1 pound, shark meat, cut into 1" squares 1 large white onion, quartered 2 celery stalks, including leaves 2 large carrots, cut into 3 or 4 pieces 1/2 cup, parsley 2 cups, dry white wine 4 quarts, cold water 2 tablespoons, black pepper corns 1 tablespoon, salt Combine all broth ingredients in a medium stockpot and bring water to a boil, then lower flame to a gentle simmer. With slotted spoon, remove scum from the surface several times. Simmer the broth, uncovered, for at least 1 hour. Strain the broth through a colander, pushing some of the small pieces through the openings with a ricer or potato masher, then pour broth again through a sieve. This can be refrigerated or frozen if not used immediately. Be sure to scrub clam shells well to remove all sand. Sauté onion in oil and butter over low heat. Sprinkle generously with salt and pepper, and stir frequently. Add garlic, parsley, thyme, and stir. Add tomato sauce, wine and water. Cover and simmer for 20 minutes. Add rice and mix together well. Add more water if necessary to cover rice, and another dash of salt. Stir frequently to prevent rice from sticking, and cook uncovered until rice is almost cooked, about 20 minutes. Add clams and stir. Cover again and let steam on low flame until clams have opened. Serve with grated cheese. Serves four. Note: Do not eat a clams that do not open spontaneously when steamed. Enjoy with our 2005 Sauvignon Blanc.

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