I had low hopes on this one, but it turned out to be really good! Definitely a keeper! And super low cost – (thanks for the idea emilie!)
1/4 cup olive oil
1/4 cup butter
- 4 cloves garlic, crushed
- 1-2 cans diced tomatos (or use fresh if in season)
1/2 cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
1/2 pound linguine pasta
- 1/4 cup cream (if desired)
1/2 cup freshly grated Parmesan cheese
In a medium saucepan over medium heat, combine olive oil, butter,
garlic, tomatoes and parsley; simmer and let reduce. Add some clam
juice if the sauce reduces too much.
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 3 minutes or until al dente; drain.
Add cream to sauce if using. Let thicken and simmer slightly. Add clams and juice to the skillet and heat through. Serve on top of pasta, sprinkle with cheese.
Mmmm, this was a great non-meat dinner meal! So healthy and fresh! Makes for a ton of salad, too, so be sure to keep the dressing separate so you can eat it again the next day.
thanks again to http://jessieheaviland.blogspot.com/ for the idea!
Asian Noodle Salad
adapted from Jamie Oliver
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients
and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.