Recipes in this post
I am Catholic, and I remember as a child that you ate fish on Fridays. There are all sorts of rumors why that is – the only real reason is that the flesh of land animals was restricted on Fridays, not to promote the Italian fishing industry. I think that eating fish on Friday is a good thing. It’s a good way to remember to keep fish in your diet, and there are so many varieties you are always guaranteed a good meal!
When I looked in the pantry on Monday, I saw that I had a can of clams, Parmesan and a box of linguine. Yum! Friday was taken care of, all I needed was some white wine.
I went to the grocery on Monday, and found mushrooms on sale, so I picked up the mushrooms and a bottle of Two Buck Chuck at Trader Joe’s. I drank some of the Chuck, and I used some for Chicken in Wine Mushroom Sauce.
That was really good, and we still have a little bit in the fridge.
A Little French
But, the reason for this post is the Linguine and Clam Sauce. I thought that garlic bread would be a good accompaniment. I have a little mini food processor, that does a wonderful job with garlic butter. Have a look at the The Right Tool for the Job page for my recommendation on that.
My recipe for Garlic Bread is available on Big Oven, and it calls for Italian Seasoning. Well, I went to Cost Plus World Market a while ago and bought Herbs de Provence and Italian Seasoning in large packages. One I marked (the Italian), the other I did not. Of course, when making this that night, I used the wrong one. Guess what! It was wonderful with that hint of lavender – and that’s the French in the title.
The only thing I did not have on hand was basil, but I did have cilantro – how was that going to taste? That’s where the Mexican comes in.
And now, without further ado, is the recipe for Linguine with Clam Sauce and Garlic Bread
1 can chopped clams
1 bottle clam juice
2 garlic cloves, chopped
1 glass of white wine
2 tbsp butter
1 tbsp cilantro chopped
1/2 stick butter
2 tbsp Parmesan cheese
2 garlic cloves
1/4 tsp Herbs de Provence
Loaf of French bread
Linguine and Clam Sauce
Put a large pot on to boil for the pasta. The best thing to use is a dedicated pasta pot. Add a little salt to the water, but do not add any oil, it just makes the pasta greasy. When the water has come to a boil, add the pasta and cook for about 7-8 minutes, or until the pasta is al dente.
While the water is coming to a boil, melt the butter in a sauté pan and add the garlic, being careful not to let the garlic burn. When the garlic is translucent add the clams, clam juice, and wine. Reduce the heat and let it cook down to about half. Add the cilantro, stir and serve over linguine. Top with more Parmesan.
Put the butter, cheese and herbs into a small food processor and mix throughly. If your bread has not already been sliced, make slices that do not go all the way through, and butter each side of each slice. Wrap up in foil and bake in 350 oven for about 10 minutes.