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	Enlarge Image Typical meal of  "Aioli"  in Provence.
	Spiced Cranberries - made mostly around the holidays, after the cranberry harvest.
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	» Spiced Cranberries A recipe that I have made since the 70's.  It's always a big hit.  Some like it over ice cream.
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	» Le grand aioli recipe

Hi Shirley,

Here is the recipe you wanted.

Fry onions & parsley

Add 2 cans (1Ib 40z) Progresso Favas (drained)

1 can tomato sauce (16 oz.)

1/2 lb chourica

1/2 tsp. ground pepper

(Great hor d'oeuvres, or as a meal with salad, and crusty bread.)

I enjoy getting seafood from my local fishmonger.  Always curious as to what I am making. 

(serves one)

2 tablespoons olive oil

1 cup onion, thinly sliced

1 teaspoon of paprika

2 ounce linguica, sliced in rounds

1/2 cup of white wine

1 cup of red and green peppers, sliced pinch of black pepper

10 mussels, well scrubbed and rinsed 5 littleneck clams, scrubbed and rinsed

2 large shrimp

1 cataplana pot (copper steamer pan)*

1. heat the olive oil in the cataplana, over medium-high heat and sautéed the onions, add the paprika and linguica and simmer for about two or three minutes
2. add the white wine, mussels, clams and shrimp, finish with the red and green peppers on top and pinch of black pepper
3. closed the cataplana tightly and cook over medium heat until clams and mussels open, about 10-15 minutes
4. remove cataplana from heat, and serve immediately, caution on opening the cataplana
5. serve with jasmine rice

*if you do not have a cataplana pot, a deep pot with a tight lid will work.