Seafood makes a nice change when the family is getting tired of beef, pork or chicken. This recipe serves 6 for about $10 (I use my own home-made wine to keep the cost down). Preparation time is 20 to 25 minutes. Super easy clean up.
Ingredients:
2 cans of clams
1 cup of cream
5 cloves of garlic
10 mushrooms (white button mushroom. Add a couple of chanterelles to give it a little more flavor.)
3 tablespoons of olive oil or use a couple of slices of bacon
1 cup white wine
900 grams of linguine
Pepper to taste
Parsley (garnish)
Parmesan cheese (optional)
Put a large pot of water on the stove to boil.
Start the sauce. Add the oil or bacon to a fry pan. While waiting for the oil to get hot, chop the garlic and mushrooms. Open the cans of mushrooms and drain the water (I find it too salty). Brown the mushrooms, add the garlic and let it get brown as well. Add the clams. Add the cream and white wine. And let it all heat up. Enjoy the aroma!
When the sauce is bubbling away nicely, turn down the heat a bit. Add the cream to thicken it up.
Let the sauce simmer while you get the linguine ready.
Throw your pasta into the boiling water. Wait until your linquine get soft.
Taste the sauce and add pepper and salt to taste.
You’re done. Plate the linquine and spoon a generous amount of clams on top. Scoop some sauce and drizzle all over the noodles. Sprinkle a bit of parsley and Parmesan cheese on top.
A meal fit for a king! Enjoy.
