Linguine and Clams

Linguine and Clams

Quick Easy to make recipe
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 Large pot
  • 1 skillet
  • Kitchen tools, spatula, etc.
  • Pasta strainer

Ingredients
  

  • 2 Cloves Garlic diced/minced fine
  • 2 TBSP Coarse Salt For pasta water
  • Pinch Coarse black pepper
  • Fresh Parsley
  • 1 TBSP Oregano
  • 1 Small Spicy pepper minced fine Optional
  • 1 LB Linguine Buy good pasta.
  • 2 TBSP Olive oil
  • 3-4 Cans Clams, canned, chopped with liquid. Add more if you like or less for few people
  • Fresh Parmesean cheese
  • 1 TSP Italian herb blend

Instructions
 

  • Add water to the large cooking pot, turn to medium to start heating up the water.
  • While water is heating up, slowly bring your frying pan up to low temp, add olive oil, once the oil heats up (Not smoking hot, just low heat) add in garlic and stir. Allow garlic to flavor your oil, add in clams and clam juice. Stir well. Add in oregano, italian herb blend, small pinch of salt, black pepper, diced spicy pepper (optional). Allow to simmer while you prepare the pasta.
  • Once your water is boiling rapidly, add in 2 tablespoons of salt. Bring water back into a rolling boil. Add in pasta and cook according to the directions. Good pasta typically will take 7-11 minutes. Be sure to stir pasta occassionaly while it's cooking.
  • Once you've reached al dente drain pasta and serve up with clams and juice over the pasta. Or, you can put the pasta in a large serving bowl, top with the clams and juice. Grate parmesan cheese over the clams before serving and top with a pinch of parsley (optional).
Keyword Clams
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Bittersweet Romance
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Pink twist on a whisky sour.
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Caesar Salad
This classic Caesar salad comes from "From Julia Child's Kitchen", published in 1975. Ceasar Cardini, a San Diego restaurateur, created the recipe in Tijuana and tossed it table side for an added flair.
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Caesar Salad
Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

This classic Caesar salad comes from "From Julia Child's Kitchen", published in 1975. Ceasar Cardini, a San Diego restaurateur, created the recipe in Tijuana and tossed it table side for an added flair.
No ratings yet
Course Salad
Servings 6

Equipment

  • 1 Large Wooden Bowl
  • 8 Chilled Salad Plates

Ingredients
  

  • 4 heads Hearts of Romaine Lettuce
  • 2 med Garlic Cloves
  • tsp Dry Mustard Substitute 1 tsp Dijon Mustard
  • 1 can Anchovies Drained
  • 2 tbsp Worcestershire Sauce
  • ¾ cup Extra Virgin Olive Oil
  • 2 Egg Yolks
  • 2 tbsp Fresh Squeezed Lemon Juice
  • ¾ cup Parmesan Cheese Freshly Grated
  • Croutons

Instructions
 

  • At least 30 minutes before preparing salad, wash, dry and chill lettuces.
  • Smash garlic cloves and rub throughout the bowl.
  • Add mustard, anchovies and Worcestershire sauce to bowl and mix into a paste.
  • Tear lettuce into larger bite size pieces and add to the bowl.
  • Add olive oil, egg yolks and lemon juice and toss gently until thoroughly mixed.
  • Add parmesan cheese and toss gently.
  • Add croutons and toss gently.
  • Serve on chilled plates.
Keyword Caesar Salad, salad
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Sour Patch Affair

Sour Patch Affair

Pink twist on a whisky sour.
No ratings yet
Course Drinks

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Old Fashioned Glass

Ingredients
  

  • 2 oz Bourbon
  • ¾ oz Fresh Squeezed Lemon Juice
  • ¾ oz Simple Syrup
  • 1 Egg White
  • ½ oz Ruby Port Substitute Red Wine
  • 1 Cherry
  • 1 Lemon Twist

Instructions
 

  • Shake bourbon, lemon juice and simple syrup with ice.
  • Strain over fresh ice in a chilled old fashioned glass, float port over the top and garnish with a cherry and a heart shaped twist.
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Bittersweet Romance

Bittersweet Romance

Strawberry garnish adds a little romance to the classic Boulevardier.
No ratings yet
Course Drinks
Servings 1 Cocktail

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Coupe or Rocks Glass

Ingredients
  

  • 1 oz Sweet Vermouth
  • 1 oz Campari
  • 1 oz Bourbon
  • 3 Strawberries Quartered
  • 1 Orange Swathe

Instructions
 

  • Add ice and water to chill glass
  • Add strawberries to mixing glass with Campari and lightly press with a muddler.
  • Pour bourbon and sweet vermouth into a mixing glass. Add ice and stir until chilled.
  • Strain into the chilled coupe or rocks glass.
  • Garnish with Orange Swathe
Keyword apertif, Campari, gin, sweet vermouth
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