Linguine with Garlicky Clam Sauce

Bon Appetit

This is so good.  As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.

  • 12 oz. Linguine
  • 3 T. butter
  • 5 T. olive oil
  • 6 large garlic cloves, minced
  • 3 10 oz. Minced clams, drained, juices reserved
  • 1/3 cup dry white wine
  • 1 large carrot, coarsely chopped
  • 2 T. fresh oregano or 1 ½ t. dried
  • ½ cup chopped fresh parsley
  • salt and pepper

Cool linguine pasta until al dente.  Melt butter with oil in large skillet over low heat.  Add garlic until fragrant, approximately 1 minute.  Add juices reserved from clams, wine, carrot and oregano.  Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes.  Stir in clams and all but 1 T. of parsley.  Simmer until just heated through, 1 minute.  Season sauce with salt and pepper.

Drain linguine well; add to skillet of hot clam sauce.  Gently toss to blend.  Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley.  Serve immediately.

Roasted Garclic – Herb Sauce

Bon Appetit – July, 2001

Pesto-like flavorful sauce.  Good on grilled shrimp or other seafood.

  • 2 heads of garlic, top ¼ inch of each cut off and discarded
  • 1 t. plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
  • 2 T. drained capers
  • 2 T. coarsely chopped fresh basil
  • 1 T. grated lemon peel

Preheat oven to 375º.  Place heads of garlic in small glass baking dish.  Drizzle with 1 t. oil.  Cover baking dish with foil.  Roast until garlic is tender, about an hour.  Cool slightly.  Squeeze garlic from skin into small bowl.  Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor.  With machine running, slowly blend in 2/3 cup oil.  Season sauce with salt and pepper.  (Can be made 1 day ahead.  Chill.  Use at room temperature.)

Makes about 1 cup.


This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Moroccan Chick Pea Stew

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

Amatriciana Sauce

The New Basics

  • 1/3 cup olive oil
  • 4 -onions, coarsely chopped
  • 8 oz. sliced Canadian bacon, cut into ¾ inch squares (we usually use regular bacon)
  • 4 cloves garlic, crushed
  • 2 cans (35 oz. each) plum tomatoes, drained
  • 2 t. sugar
  • ¾ cup dry red wine
  • salt and freshly ground pepper, to taste

Heat the oil in a medium-size heavy saucepan over medium-high heat.  Add the onions, and sauté for 10 minutes.

Stir in the bacon and garlic, and sauté for 5 minutes more.

Stir in the tomatoes, sugar and wine.  Season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes, stirring occasionally.

Serve over hot pasta.

6 portions; enough for 1 lb. of pasta