Some big cooking news came in this weekend: I will be hosting Thanksgiving dinner! (In my 700 sq. ft. apartment! For 12-15 people!) When you have a kitchen that small and that many people, you have to plan ahead. I ordered my turkey (free range, but not organic, I had to draw the line). I already have the menu down, except for the stuffing. I have figured out exactly how many and which casserole dishes fit in the oven. I bought two size roasting pans so I'm prepared for however big the turkey turns out to be. I have assigned tasks--Mom is bringing that huge salad she makes, Poppop is in charge of pies (if he decides to grace us with his presence), and Taylor is coming up with a fall cocktail to entertain pre-dinner. And I have contemplated exactly how to rearrange the furniture so we all actually fit!
So there will be quite a few Thanksgiving posts in the next few days, but for now, this very un-Thanksgiving recipe will have to do. One of my favorite meals my Mom makes, as I mentioned last week, this is how I make it. (How does she make it? Who knows, she doesn't measure anything or write anything down.)
This is my favorite pasta that is fast and easy to make. (Meat sauce doesn't count, it takes all day.) Even people that don't usually like clams (::Nic::), can appreciate this pasta. The flavor is not too fishy or too clammy. And you will be amazed how creamy the sauce gets without using any cream and with very little butter. It only takes as long to make as it takes for you to boil the water and cook the linguini. Be careful though, it is way too easy to eat several helpings.
Linguini w/ Clam Sauce
Makes 4 large servings.
1 lb. regular or whole wheat pasta (I use whole wheat.)
2 tbs. butter
2 tbs. flour
4 (6.5 oz.) cans minced or baby clams, with juices
1 bay leaf
1/2 cup dry white wine
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper
2 tbs. fresh chopped parsley
-Put pot of water on to boil. When the water boils, put the linguini in immediately.
-In a large sauté pan, melt butter on medium heat. Mix in flour and cook for 1 minute, just so the roux starts to darken slightly.
-Mix in clams (do not drain!) and bay leaf. Let the sauce simmer and reduce for 10 minutes or until it thickens. Add wine, and let it reduce again for 10 minutes or until the linguini is finished cooking.
-Cook the linguini according to the package directions for al dente/firm. Drain the linguini.
-Add the salt, red pepper, and parsley to the sauce, and stir. Add the linguini to the sauté pan with the sauce and toss with tongs.
-Serve topped with grated Parmesan cheese.