(I fell in love over a bowl of) Linguini & Clam Sauce
Not only am I going to make you hungry,
I am also going to make you proud of red :)I am very happy to share with you that 2 of my photographs/posts were accepted onto the “Dwellinggawker” website. Dwellinggawker is a place were I think you will find inspiration. Here’s how Dwellinggawker explains their website:
“Dwellinggawker is a photo gallery that allows you to visually search and discover ideas to inspire your living or work space. We publish photography submitted by design and architecture bloggers from around the world. Our editors review submissions daily and choose the highest quality, most beautiful images to showcase…we currently publish new images every weekday. Thanks to the hundreds of incredible bloggers who submit to the site, we have an extensive archive of dwelling-related photos that you can visually browse and search by category, tags and popularity.” ~ Dwellinggawker
I hope you will click here and head over and check it out.
I also happen to be holding down the fort over at Fox Hollow Cottage while Shannon is on vacation in Hawaii.
Come on over for a visit!
Thank you foxy Shannon!
First up is my Linguini & Clam Sauce Recipe, but be sure to check out more seafood recipes located at the bottom of this post.
Does that picture make your stomach growl?
Either you love ’em,
you’re scared of ’em,
or you’re allergic to ’em.
We happen to love ’em.Clams rock!I’m not a fan of big ones (little neck for me please), or raw ones.
My favorite way to eat clams is in linguini and clam sauce.
They give off such wonderful flavor, and they aren’t slimy this way.
This is an easy recipe full of garlic and lemon, and it’s not high in fat, or calories.
Perfect for this time of year.
Before I share the recipe, I have to tell you something.
I know this is corny,
but who cares.I fell in love with my husband over a bowl of linguini and clam sauce.
Here’s how it all went down…Our first date was actually a “group” date almost exactly 23 years ago today.
It was Valentine’s day and we joined about 8-10 of
our closest college friends at a place called Antonio’s.
A very small, family owned, Italian restaurant in Buffalo, NY.
It was located close to the college we attended and it was cheap.
Here’s a photo of us around that time.
I remember I borrowed that dress.
This was a fraternity formal we attended.
We had a great time that night,
and continued to visit Antonio on our own on several occasions.
The pasta portions were unbelievable.
Single servings were 1 lb. of pasta-not exaggerating!
Rick would order the linguini and clam sauce,
and I would order the chicken cacciatore.
We still laugh today about the 1/2 of a chicken
that would come with the chicken cacciatore.There’s no doubt in my mind that we fell in love under Antonio’s roof.
Who wouldn’t with all of that pasta & wine around?
Thank you Antonio.
I owe you, big time!
I wonder if Antonio’s is still there?
This might not be Antonio’s family recipe, but it’s damn good.
I found the recipe on line and can’t remember where.
I’ve adjusted it quite a bit, so it’s mine now.
I hope you try it soon.
It would be perfect for Valentine’s Day dinner.
Linguini & Clam Sauce
2 cans chopped or minced clams & juice
1 10 3/4 oz. can of Campbell’s Fat Free Cream of Chicken Soup
1/2 can water
1/2 cup skim milk
1/4 cup fresh lemon juice
fresh garlic-lots to taste-chopped
fresh sliced mushrooms (optional)
2 teaspoons garlic powder
fresh parsley or chives chopped (optional)
S & P to taste
parmesan cheese (optional)
1 lb. linguini or any pasta you likePrepare a big pot of salted water for your pasta and cook it according to directions, although al dente is best. I never cook my pasta as long as it tells me on the box. A minute or 2 under is perfect.While you are waiting for your pasta, in a separate large sauté pan add the clams with their juice, add chicken soup, add water, add milk, add lemon juice, add garlic (both). Whisk on medium heat until blended well. Simmer for about 10 minutes to combine the flavors. Add S & P to taste. Add sliced mushrooms at the very end of cooking time so they stay firm.
This is the important part. Instead of straining your pasta water, leave the pasta in the water. Use a fork or tongs to transfer the entire pound of pasta from the water, to the sauce on the stove. Do this slowly so you don’t get burned. The little bit of pasta water that makes it over into the pan blends it all so nicely. Finish mixing the sauce in and serve in your favorite dish.
Top with parsley, or chopped chives after it is in the dish. Parmesan Pecorino Romano cheese is also an optional topping. I usually serve this with honeymoon salad (lettuce alone), and garlic bread.
I guarantee you will become a fan of clams if you try this.
You may even fall in love