As I’ve mentioned before, moving to Boston away from my parents was very difficult for me. I have been away to college and studied abroad but even in those situations I knew I would be eventually returning home. I’m not a homebody per se, but there is truly nothing better than being in the comfort of my parent’s home that I grew up in. I love being in my childhood bed, around familiar smells, and eating my mother’s food.
There are many recipes that my mom has passed down to my sister and me. These recipes are always delicious and filling, but also fulfilling because eating a meal my mom used to make brings me closer to her. Granted, the multiple phone calls, emails and texts a day don’t hurt either, but there is something about food that soothes the soul and brings you to another place.
This dish has been in my family for a long time, we serve it every Christmas and it is always the highlight of the seven-course meal for me. And what’s more? It’s incredibly simple and perfect for a quick weekday night or even a dinner party. If budget and time allow, use real clams. If not, the canned minced or chopped works great. Or, you can use both!
PS Thank you to my parents for building a beautiful home that is my happy place. I love you.
Linguine with Clam Sauce
Ingredients:
- ¼ lb linguine pasta (whole wheat if you want to be healthy!)
- 1 cup of chicken broth
- 2 cans of chopped or minced clams or 1 dozen fresh
- 2 cloves of minced garlic
- ¼ cup of parsley
- 1 tablespoon olive oil
- 1 teaspoon of red pepper flakes
- ½ cup of Parmesan cheese
Directions:
- Bring a pot of salted water to a boil. Cook the pasta to al dente and save the pasta water.
- Meanwhile, heat olive oil in a pan and sauté the garlic for about 30 seconds. Don’t let burn!
- Add the parsley, red pepper flakes and juice from the canned clams for about 60 more seconds. (Open the cans and just drain the juice out, leaving the clams in)
- Toss in the clams, and also the chicken broth. Let’s simmer for about five minutes.
- Once the pasta is al dente, add it to the clam mix with about ¼ cup of the pasta water.
- Let the pasta absorb all the flavors, for about 5 more minutes. Fold in Parmesan cheese.
- Serve with a sprinkle of parsley on top and you’re ready to go.
Serves 2.
*If you are using fresh clams, soak them in salt water for an hour. Bring a pot of salted water to a boil that also has celery and a fresh lemon in it. Drop in the clams, and once they open they are done. Take out the inner parts of the clams and add to the mix. I would also leave a few open just as a garnish to eat. Also, in this case I would buy clam juice as well to utilize before you throw in the clams.
Heaven on a Plate 