After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
3 lbs . muscles
1 lb . of cooked linguine
Salt to taste
Pepper to taste
1 8 oz block of parmesan cheese
½ tbs chili Flakes
3 cloves of garlic chopped
1 shallot diced
1 tsp Cajun seasoning
1 tsp seafood seasoning
3 tbs of butter
1 medium white onion diced
1 cup of sundried tomatoes finely chopped
1 cup of cherry tomatoes cut in half
2 cups of chicken stock
½ cup white wine
2 tbs avocado oil
Place an extra-large, extra deep skillet with avocado oil and butter over medium high heat, allow pan to heat until the butter is completely melted.
Add onions, tomatoes, garlic and shallots and mix well. Next add the Cajun seasoning, seafood seasoning and continue to mix until all the flavors are merged. Add in the sun dried tomatoes, black pepper crushed red pepper and continue to mix.
Add the muscles to the pan and mix until all the muscles begin to open up. Add white wine chicken stock parsley mix and cover with a lid and adjust the heat to Medium, and allow muscles to cook for 10 minutes until all muscles are opened.
Remove the lid and add the pasta sprinkle additional Cajun seasoning to taste and cover it with a lid for two minutes until the pasta is heated through.
Plate in garnish with parmesan cheese.