Linguine with Clam Sauce

The first recipe I’m sharing with you is an old family standby. Like most of my recipes, I started with a “real” recipe and tweaked it until it was just right. I love this dish because it tastes like restaurant food and takes just minutes to make. Plus, I almost always have these ingredients on hand so it’s easy to put together on short notice. My kids aren’t so crazy about clams (it doesn’t work to tell them it’s chicken) so I usually reserve some plain pasta for them and leave the sauce off.

This recipe is heavy on basil, one of my favorite herbs. It has a wonderful aroma and adds a ton of flavor. I strongly advocate starting an herb garden if you don’t have one already. Fresh herbs can be expensive if you buy them in the store, and by substituting the dried versions you’re missing out on a LOT of flavor. When you grow them yourself herbs are always at the ready and cost just pennies. So, your assignment this week is to stop by your local garden store and pick up some basil plants. They work well in containers as long as they are planted in soil that drains well and are placed in a sunny spot.


Linguine with Clam Sauce

2 (6.5 ounce) cans minced clams, with juice
1/3 cup butter
1/4 cup extra virgin olive oil (make sure it says: Produced in Italy)
2 cloves minced garlic
1 small onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh Parmesan cheese
Ground black pepper to taste
1 (16 ounce) package linguini pasta

Directions:
Cook pasta according to package directions. Meanwhile, start preparing the sauce. In a large saucepan, sauté the onions and garlic in butter until tender. Add the olive oil, clams with their juice, parsley, basil, and pepper. Place over medium heat until boiling. Serve warm over pasta. Sprinkle w/Parmesan. Serve with garlic bread and a salad.

Mangia!

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