
This is one of my Mom's favorite pasta dishes. She used to make this for dinner all the time and I sort of miss it. So, I decided to make it for dinner tonight.
This recipe normally doesn't call for carrots or broccoli, but I have added them in for a splash of color and additional nutritional value ;-)
Ingredients:
4 cans of Baby Clams (minced or whole or both), reserve juice
3 Tbsp EVOO
2 Tbsp of Butter
1 big Onion, chopped
5-6 cloves of Garlic, minced
Basil
Bay Leaves
Oregano
Carrots, chopped
Broccoli
1/3 cup of Cream (Heavy Whipping or Half and Half)
1/3 cup of White Wine
A box of Linguine
Directions:
Boil water in a large pot for the linguine noodles. Cook pasta. In a separate stock pot, heat EVOO with butter. Saute garlic and onions. Add clam juice, white wine, basil, bay leaves, oregano, carrots and broccoli florets. Simmer for 12 minutes or until veggies are cooked. Add cream and clams. Season with salt and pepper. Bring to a low boil, but stir occasionally. Add drained pasta. Mix thoroughly. Serve in a big pasta dish with Italian Bread. Garnish with parsley and topped with grated parmessan cheese. Yummy!
Oregano
Carrots, chopped
Broccoli
1/3 cup of Cream (Heavy Whipping or Half and Half)
1/3 cup of White Wine
A box of Linguine
Directions:
Boil water in a large pot for the linguine noodles. Cook pasta. In a separate stock pot, heat EVOO with butter. Saute garlic and onions. Add clam juice, white wine, basil, bay leaves, oregano, carrots and broccoli florets. Simmer for 12 minutes or until veggies are cooked. Add cream and clams. Season with salt and pepper. Bring to a low boil, but stir occasionally. Add drained pasta. Mix thoroughly. Serve in a big pasta dish with Italian Bread. Garnish with parsley and topped with grated parmessan cheese. Yummy!
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