Hi everyone. Please click on the title of this post to read more. When I was in Naragansett, R.I. a few weeks ago, my husband’s Aunt and Uncle took us out to eat some amazingly fresh and delicious seafood at a restaurant called Spain. All I could think about for days was making some pasta with clam sauce from a recipe Uncle Arthur gave us-check him and his cute self out on the video below….
For some of us, cooking semi-homemade food is the key to overcoming the obstacle of facing the daunting time spent in the kitchen or shopping for more expensive fresh ingredients. There are many dishes we can make, like the pasta with clam sauce you are about to be given, that are very quick and use almost everything straight out of the pantry. This can help eliminate stress at dinnertime when we are rushed to make something and/or the need to make a trip out to the store when we are short on time. Uncle Arthur shared his recipe and his wife, Aunt Judy, shared her two sense on the clean up! Check out the recipe and check them out below:
Uncle Art’s Linguine with Clam Sauce:
2 cans chopped clams (tuna can size), drained but reserve the clam water in a bowl
2 cloves chopped elephant garlic (huge garlic-this garlic is milder than regular garlic but you can also use regular garlic)
1 lb linguine
6 TBS olive oil
2 TBS Salt
red pepper flakes to taste
chopped parsley for garnish
In a big pasta pot, bring 6 quarts of water to a rolling boil, then add linguine. In the meantime, in a large frying pan, heat up about 6 TBS olive oil, add garlic until soft but don’t let it get too brown. Add clams. When pasta is almost tender (al dente), drain and add to frying pan. For more of a clammy taste, add a bit of the reserved clam juice or some of a can of Progresso white clam sauce, but not too much. Place on a serving dish and top with fresh, chopped parsley and some red pepper flakes. Enjoy!