Sunday, September 21, 2008

Linguine & Clams

Makes 6-8 Servings

1/4 cup olive oil
2 cloves garlic, minced
2 cans clams with juice
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/2 - 1 lb. Fresh steamed clams, or two small cans
16 oz. linguine pasta


Cook pasta according to package directions. Meanwhile, heat olive oil in skillet over medium heat. Add garlic and saute until lightly browned. Add clams & juice and stir. Add seasonings and stir. Stir in cooked linguine and toss to coat. Spread fresh steamed clams on top, if desired. Use tongs to serve.

This is a classic Italian favorite that my Nana has made for years. Back when they had a house right off of St. John's River, we'd always get fresh seafood right off the dock in their backyard, but now we prepare this with canned is still quite tasty! Of course, I am a seafood girl. Every once in awhile we treat ourselves to fresh, and there is nothing like getting a flavorful bite of this pasta swirled onto your fork and then scooping some fresh steamed clams right out of the shell and into your mouth. This is a delicious dish and we like to have a salad and fresh Italian bread along with it. My husband isn't as much of a seafood lover as I am, so this is a very rare treat for me. My Dad likes to eat his with Italian tomato sauce on top, but I love mine just the way it is. You can't go wrong either way.

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