Some days you just need a little loving.
Or maybe you just need to love yourself.
I firmly believe that good food feeds your heart, mind, and soul.
I take so many comforts in the food that I make; Chicken and Dumplings when I’m sick, tea, for just about anything, and homemade chicken parmesan or pizza melts my heart every time. Out of the box mac & Cheese is the best thing ever for hangovers, especially when its topped with taco meat, tomatoes, and shredded cheddar cheese, or chili. Seafood lifts my spirits, and aids with my celebrations.
It’s truly shocking that I have never learned to make with clam sauce. I mean if you were to ask Chuck what my favorite food was he would probably say that because I order it every single time we go anywhere it is offered.
I don’t know why but in my mind it was far beyond my capabilities, and to be honest to make it good from scratch with whole real clams can be quite a big undertaking, but from a can on the other hand, that’s definitely possible.
You probably know cooking anything (aside from beans or tomatoes) out of a can for me is a little unnerving, but I saw a can of clams in clam juice at the store next to the tuna, and I’m pretty sure my heart stopped. They actually can this sh!t!? Hell Yes they do. I brought them home that night and after reading through the classic recipe for Linguine with clam sauce that I had I decided to make a similar version using the canned clams.
After the rough and hectic day that I had this was just what my soul required, and now you will always find a can of clams hanging around the house, for those days when I need a little loving.
Last Minute Linguine with White Clam Sauce
Serves: Serves 1
- 1-2 tablespoons of Extra Virgin Olive Oil
- 2-3 cloves of garlic, smashed
- 1 tablespoons unsalted butter
- 2-3 clovs of garlic, sliced
- ½ teaspoon red pepper flakes
- 1 teaspoon pepper
- 1 can clams, with juice
- 2 oz linguine, cooked aldente
- ¼ cup parmesan cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped oregano
- Coat the bottom of a skillet with garlic, and sauté the smashed garlic cloves over medium-high heat.
- When the garlic becomes golden and aromatic, about 3-5 minutes, remove it from the pan and discard.
- Add the sliced garlic, butter, pepper and red pepper flakes to the pan, also add additional oil if necessary. Sauté for 2-3 minutes or until the garlic just begins to brown.
- Stir in the canned clams with juice, and cook for 5-6 minutes, allowing the liquid to reduce slightly, and the clams to cook.
- Add the cooked pasta and toss, while still over the heat, this will help the sauce adhere to the pasta.
- Remove from heat and top with parmesan cheese, oregano and Parsley.
For those of you who may not like the “green things” on top of the dish, in this case I strongly suggest that you give them a shot; mix them in with the cheese and the pasta, they give it another dimension of
flavor. I’m telling you!!
flavor. I’m telling you!!