Aloha once again. While searching the Web while Kerry was a work I came across a recipe for Linguine with clam sauce and decided to surprise him and fix it. I wanted to make a nice meal but felt some what limited by the size of the kitchen and not wanting to purchase a lot of groceries that will have to be stored when we go home. Typically I don't like Clam Sauce but this one turned out very well. Since I don't cook with alcohol I had to change it up a little and he would probably have liked a little more clam flavor but I just used the juice from the can of clams rather than buying a larger bottle of juice. I decided to make a nice fresh vegetable with it and a simple tossed salad.
I took the asparagus and tossed it with olive oil, salt and freshly ground pepper and wrapped it up with a nice piece of bacon. (I am kind of a bacon snob, I like the butcher cut rather than the thin stuff that you often find in stores. It doesn't cook down to quite as much) I browned them in a 500 degree oven for about 10 minutes, turning once. Then reduced the oven temperature to 350 for 15-20 minutes.
We enjoyed a nice meal at the Hotel while tropical storm "Felicia" prepared to come on the island. Fortunately the storm was much weaker than predicted.
Linguine with White Clam Sauce
8 oz. dry linguine noodles
8 c. water
1 T. salt
1 c. clam juice (drained from the can this is not 1 full cup if you want more flavor add additional juice)
8 oz. clams, drained (save the juice for the sauce)
1 T. garlic, minced
2 T. onion, chopped finely
2 T. olive oil
1 T. fresh parsley, chopped
1 T. butter
½ c. grated Parmesan Cheese
½ c. white wine (optional: you can use vegetable broth, chicken broth, juice from canned mushrooms as well as the mushrooms and or water)
¼- ½ c. pasta water (to thicken the sauce)
Bring water to a boil, add pasta and salt and cook until al’ dente. While the pasta cooks in a separate skillet heat the olive oil and sauté the onion until they become translucent add the garlic being careful not to burn. Add the wine or other liquid and bring to a boil. Before draining the pasta take the water required and add to the sauce, reduce by half. Add the clams, butter and the Parmesan Cheese and stir until the butter and cheese are melted gradually add the pasta and toss to cover adding the parsley on top.
8 oz. dry linguine noodles
8 c. water
1 T. salt
1 c. clam juice (drained from the can this is not 1 full cup if you want more flavor add additional juice)
8 oz. clams, drained (save the juice for the sauce)
1 T. garlic, minced
2 T. onion, chopped finely
2 T. olive oil
1 T. fresh parsley, chopped
1 T. butter
½ c. grated Parmesan Cheese
½ c. white wine (optional: you can use vegetable broth, chicken broth, juice from canned mushrooms as well as the mushrooms and or water)
¼- ½ c. pasta water (to thicken the sauce)
Bring water to a boil, add pasta and salt and cook until al’ dente. While the pasta cooks in a separate skillet heat the olive oil and sauté the onion until they become translucent add the garlic being careful not to burn. Add the wine or other liquid and bring to a boil. Before draining the pasta take the water required and add to the sauce, reduce by half. Add the clams, butter and the Parmesan Cheese and stir until the butter and cheese are melted gradually add the pasta and toss to cover adding the parsley on top.
It occurred to me that this could be one of my pantry meals because most of these ingredients could be stored. I love finding and or cresting new meals that can be a quick fix idea.
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