Thursday, April 9, 2009


Spicy linguini and red clam sauce (recipe in the comments from June 17, 2008)

Hot tea
We discovered this recipe right before we moved to Buffalo and we LOVE it. The fresh linguini really makes a difference here and the spicy sauce is a perfect counterpoint to the clams. We are dyed in the wool linguini and white clam sauce folks, but this is a wonderful addition. We've made it at least once since moving here (when the blog was off-line), so this makes at least three times in the last 12 months - a high return rate for us. Of course, part of the reason here is that I knew mom would enjoy it and, indeed, she did! Oddly, something was different tonight - it seemed much more liquid-y. I'm not sure what was different. It was good regardless. Theo thinks this is a bit too spicy. Luckily, we brought seven boxes of leftovers home from O'Connell's last night :)

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, parsley, basil
Time: 25 minutes
Make ahead: Making the sauce early is fine, but do the pasta last minute.

J: "This is another one that would be in our ten dinner rotation, if we were so inclined."
M: "A good twist on an old favorite."

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