The Food Network's Rachael Ray hit the city earlier this year for her show "$40 a Day," visiting Little Italy, Tommy's in Cleveland Heights and downtown's corned-beef capital, Slyman's. "I love Cleveland," Ray says. "From the beautiful homes to the Rock and Roll Hall of Fame, it was one of the coolest, friendliest cities I visited." Her daylong venture here aired last spring, but her new book "$40 a Day: Best Eats in Town" (Lake Isle Press Inc., $16.95) recounts the trips and recipes Ray gathered during her 50-city U.S. and European tour. Below is a recipe she pried out of Little Italy's Trattoria on the Hill.
3 cups, fresh, cleaned basil leaves
2 cups, fresh, cleaned flat-leaf parsley
3 cups, chopped walnuts
1 cup, grated Parmesan
3 cups, extra-virgin olive oil, plus 3 tablespoons
1 pound, bay scallops
2 cups, sliced mushrooms
1 cup, sliced zucchini
kosher salt
8 ounces, linguine
Combine the basil, parsley, walnuts and cheese in a food processor or mortar. Pulse or grind, gradually adding the 3 cups of olive oil until the mixture forms a paste.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes, then drain and reserve.
Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms and zucchini and cook until the vegetables are tender and the scallops are opaque, about two minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.
