Kicking Clam Linguine

So week 2 brings with it Jill"s (my best friend) favorite meal.It seems super fancy...heck even the name "Clam Linguine" just kindof rolls off the tongue. When talking about clams often people will "make the face".  You know...the one where they kindof look like a five year old you are forcing to eat peas. I confess, I was 34 before I ever tried Clam Linguine myself!  One taste was all it took!  I was hooked and had to find a way to make it myself.

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Let's start by figuring out which type of clams you would like to use.  I personally will buy frozen or canned clams in a small jar plus add in a handful of fresh "live clams" from the seafood counter at the grocery store.  Now don't go getting all squeamish..."live" clams aren't like cooking live lobsters.  They will simply stay in their little shell minding their own business.  When you buy them fresh keep in mind they should be tightly sealed.  Do not use clams that have already popped open in your sauce.

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Now for the ingredients...

  • 1 jar or large can whole or crushed tomatoes (I typically double up this recipe to feed us for two days:-)
  • 1 green pepper
  • 1 red pepper
  • 1-3 jalapeno peppers (this is the spice level you would like.  I personally do not like spicy but I do like my sauce to have a bit of a kick and these fit the bill perfectly.)
  • 1 onion
  • 4 cloves of garlic
  • handful of fresh basil, thyme and oregano
  • 3 tbs butter
  • Linguine noodles
  1. Get out that food processor! Now you do not have to use a food processor but they make life sooooo much easier.  The secret to food processors is that they chop things up fine enough that your children will never know what veggies you have hidden in their sauce ;-)  Very sneaky!
  2. Throw peppers, onion, and garlic all in that sucker and blend them up till they are super fine.
  3. Melt the butter in the pan.
  4. Add the pepper mix into the pan and allow it to cook on medium high for 5 minutes.
  5. Add in the tomatoes.
  6. Add in the herbs.
  7. Add in the clams and cover the pan.  Allow them to cook on a bubbling high (stirring frequently) for 15 minutes or until the clam shells have popped wide open.  They will pop open when they are complete.

Simply add the sauce to your cooked noodles (just follow the directions on the box of noodles) and enjoy the deliciousness that will be following!

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Dinner, recipes, RecipesTisha1 Comment