Linguini with White Clam Sauce


I remember for a while when I was young, we had linguini with clam sauce fairly often. I don’t know if the traditional dish had a surge of popularity in the 80s-90s or what. A Google search really didn’t provide me with any information on that. Anyway, we ate this stuff a lot when I was a kid. And then it sort of disappeared. To be honest, I totally forgot that it ever existed. Then, a few weeks ago, Shawn and I went out to a seafood restaurant. As we stood up to leave, I saw that one of the people at a table near us was eating a big bowl full of pasta with clams. It looked so good! The memory of white clam sauce came flooding back to me, and I knew that I would be making it in the near future.

When I sat down to try to create my recipe, a funny thing happen. I thought, “But clam sauce comes from a can!” and I got a little confused. Those of you who know me, know that I would never eat sauce from a can, so this really made me laugh. Of course you can buy a canned version of the sauce, but why do that when it’s so easy to make from the simplest ingredients?

Really, this sauce is super simple to make and requires little more than wine, garlic, onion, and parsley. I did use some canned baby clams in their juice but, looking back on it, fish stock would have worked just as well to thin out the sauce. This linguini and clam sauce doesn’t take long to make at all, and the use of fresh ingredients results in a dish that tastes so much better (and so much less salty!!) than anything you can get from a can.

This is a content summary only. To see more detail and get the recipe, click through to read the full post.

Copyright Lauren Keating © 2007-2010. This feed is for personal enjoyment only, and not for publication. Please contact if you are not reading this in a news aggregator, the site you are viewing is guilty of copyright infringement.

Healthy Pizza Stuffed Peppers. We love this recipe!

Pepperoni Pizza Stuffed Peppers

pizza stuffed peppers

Peppers make such nice little containers, don’t they?

I remember having a crab stuffed pepper at my grandparents house that I loved. I was probably 5 or 6 at the time. After that, I would always insist that I liked stuffed peppers, but whenever I had one I would be disappointed – they were always heavy and meaty and the pepper itself didn’t seem to make sense flavor-wise. But I finally found another stuffed pepper that I like. This pepper isn’t like those other ones: the bulk of the filling is orzo, which is mixed with pasta sauce, cheese, and your favorite pizza toppings. Its not nearly as dense as traditional stuffed pepper, and using fresh ingredients keeps the flavors light. [….]