Tuesday, June 17, 2008


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.

Prep Notes
Difficulty: Easy
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!"

1 comment:

J said...

Linguine with Spicy Red Clam Sauce – Cooking Light
Serves 4

Note: If you don’t have fresh basil add 1 t dried along with the oregano

2 packages fresh linguine
2 T olive oil
1 medium onion, chopped
8 cloves garlic, minced
1 t crushed red pepper
1 t dried oregano
¼ cup tomato paste
2 cans diced tomatoes, undrained
4 6.5-oz cans minced clams, undrained (or 2 10-oz cans)
¼ cup chopped fresh parsley
2 T chopped fresh basil

Cook pasta (about 4 minutes with the brand we used). Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, crushed red pepper, and oregano to pan. Sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes and cook for 4 minutes or until thick, stirring constantly. Stir in clams. Cook 2 minutes more or until thoroughly heated. Remove from heat, stir in parsley and basil. Serve with pasta.