Here you go with the recipe:

Truffled Pasta

Serves 4

Ingredients 

Fettuccine or angel hair pasta – 8oz 

Roland foods white truffle cream – 2 tbsp

Heavy cream – 1/4 cup add more if you like it saucy

Salt per taste

Shredded Parmesan and fresh parsley for garnish

Method:

Cook the pasta as per package instructions till al dente. Strain and set aside. 

In a pan add the heavy cream and the white truffle cream. Cook on medium heat till both are well combined. Now toss the cooked pasta with the sauce and add salt. Check if the seasoning is right and garnish with shredded Parmesan and fresh parsley. Serve it with chicken meatballs and roasted broccoli. 

That’s the lemon Israeli couscous with fire-roasted bell pepper strips served with clams in white wine sauce – I call it a perfect summer meal! The clams are served over the perfect Israeli couscous from @rolandfoods that I infused with lemon flavor along with @rolandfoods fire-roasted red pepper strips!  Simple, delicious, and easy to prepare summer meal that comes together in very less time! This couscous pairs well with just any protein – chicken, meatballs, salmon, or lamb chops! So have fun cooking with @rolandfoods this summer! 

Below are links to their website and the products used:

Roland foods  website! https://rolandfoods.com/

Red Peppers – https://www.amazon.com/dp/B001M0G1SM

Israeli Couscous – https://www.amazon.com/dp/B001A5RS54?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k0_1_7&amp&crid=BAVL3T7PYUH5&amp&sprefix=israeli

Here you go with the recipe:

Ingredients:

Roland foods Israeli Couscous- 1 cup

Zest of half a lemon

Roland foods fire-roasted red bell pepper – 1/2 cup rinsed and drained

Water – 11/4 cup

Salt, pepper, and red chili flakes for seasoning

Garlic – two cloves chopped fine 

Littleneck clams- 2 dozen (scrubbed well)

Olive oil – 2 tbsp

Fresh Italian parsley- 2 tbsp

Dry white wine – 3/4 cup

Method:

1. Heat a  small pot with a tablespoon of butter and the zest of half a lemon. Over low to medium heat, let the flavors of lemon get infused with the butter for a minute or two. 
2. Add in the rinsed and drained roasted red bell pepper strips. 
3. Now add the Israel couscous and toss everything together. By doing so you are toasting them a bit. Let them toast for about a minute or two. 
4. Pour in 1 and 1/4 cups of chicken broth, stock, or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
5. Fluff with a fork. Set aside. Now let’s start making the clams in white wine sauce.
6. In a very large pan, add the olive oil and sauté the garlic over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
7. Add the wine to the pan and cook for 3 minutes in medium heat until the liquid slightly reduces.
8. Turn heat to medium-high. Add the clams to the pan and cover to steam. As they open, remove the clams into a large bowl and tent with foil to keep warm. Any claims that have not opened after 7-10 minutes should be discarded (because they are dead).
9. Serve the clams over the lemon couscous and garnish with fresh parsley!