Linguini with spicy red clam sauce (recipe in the comments)
Italian country rolls
Oatmeal raisin cookies
M & I have a vermicelli and white clam sauce that we've been making for many years now. I think we first made it in college. Regardless, it's been a mainstay of the repertoire for a long time. I saw this recipe last summer for a spicy red version and thought,"That could be just different enough to be worth trying." INDEED, it was! What a great new recipe. The fresh pasta, spicy pepper, tomatoes, and fresh parsley make it totally different and totally wonderful. This is a new favorite that is easy enough to be perfect for very hectic nights. The original recipe doesn't make enough for any leftovers and to leave enough for T for tomorrow, both M and I ended up a bit hungry. We'll double it for later versions, leaving us with lots of leftovers for lunches.
Chopping: Onion, garlic, parsley, basil
Time: 25 minutes
Make ahead: You could make the sauce early and reheat it while the pasta is cooking.
J: "A new clam sauce!"
M: "This, you know, rocks the house!"