Sunday, March 21, 2010

Linguine with Clam Sauce

Ahhh Sundays are so relaxing! Jeffrey and I didn't go to church today but we were able to spend some quality time together this morning. Then I spent a long while on cooking blogs creating my menu for the next 2 weeks. I am very excited about the new Pioneer Woman recipes I found today. They will be coming soon! I also had to do laundry today, which isn't so fun because we don't have a washing machine in our apartment. I have to use the the apartment's communial washing machine. It is all worth it when I finally finish the wash and my favorite underwear and t-shirts are clean again!

This clam dish is a meal you should reserve for the end of your menu because the ingredients are as not perishable. I made it last night and had the leftovers for lunch today. Many people don't like to eat leftovers, I just don't understand....

Linguine with Clam Sauce

1/4 cup olive oil
3 medium garlic cloves minced
3 cans chopped clams
3 Tb red wine
1/4 teaspoon dried oregano
4 fresh basil leaves chopped
1/2 cup marinara sauce
1/2 box linguine
Freshly grated Parmesan

Measure red wine in a bowl then drain clam juice into bowl with wine.

Cook pasta until al dente then drain.
Cook garlic in oil until golden.
Stir clam juice and wine into garlic.

When liquid begins to simmer add in oregano and marinara sauce.

Whisk, then let sauce simmer for 10 minutes stirring occasionally.

Add clams and fresh basil and cook until clams are heated through.
Fold pasta into sauce.
Serve with a generous grating of parmesan.

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