Happy as a Clam

Last night Jake and I cooked up some linguine with white clam sauce, a fresh salad, and French bread, lit some candles, and had a romantic evening at home. I could have eaten the entire platter of linguine myself.


Here's the recipe:

1 box linguine, cooked al dente
1/4 cup olive oil
1/4 cup white wine
2 cloves garlic
parsley to taste
basil to taste
1/2 cup frozen peas
1/2 cup diced fresh tomatoes
1 can chopped clams with juice

Directions:

Heat oil in medium sized saucepan and add garlic until soft

Slowly add white wine, parsley, basil and clam juice, reserving the clams for later. Let simmer for about 10 minutes

Meanwhile, Cook your linguine. Do not over cook

Add peas, tomatoes, and clams until clams are cooked through, about 3 minutes

Serve over linguine with LOTS of grated parmesan cheese.

I love this recipe because the flavors are so subtle, but so delicious. Sometimes pastas are too heavy, but this one is nice and light and completely fulfilling.


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