My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, June 18, 2010

Pasta With White Clam Sauce

We are all not lucky enough to be able to walk to the beach and dig a bucket of clams for dinner, or even to the local fish market .

When I was working I made this at least once a week. The perfect dinner if you're running late, don't feel like cooking, or simply want something quick and easy and yummy. Everything is right on the pantry shelf.

Pasta With White Clam Sauce
4-6 servings
print recipe

2 (4-ounce each) cans chopped or whole baby clams
1 tablespoon chopped parsley
2 stick butter (1/2 pound)
1/2 cup olive oil
1/4 teaspoon salt
3 cloves garlic, minced very fine
8 ounce linguine or spaghetti
1/4 cup Parmesan cheese, grated, more if you like

Cook pasta according to package direction. Drain clams and reserve liquid. Combine olive oil, melted butter, garlic, salt and clam juice in food processor and mix for 15 seconds. Pour into a 1 quart saucepan. Add clams and simmer on medium heat for 5 minutes. Place warm pasta on a warm serving platter and pour clam sauce over pasta. Sprinkle Parmesan cheese and parsley over top and toss. Serve with crusty French Bread and salad.

1 comment:

  1. This sounds really good. I just lose all my enthusiasm for cooking when it's this hot, so quick is perfect!


Note: Only a member of this blog may post a comment.