recipe: my linguine in clam sauce

My dear husband decided he was going to make linguine in clam sauce last week, using the recipe on the side of the linguine box. It came out ... okay ... except it was too salty, too thick and he used dried parsley. He swore that next time he had a craving fr the stuff, he'd get the recipe from me.

For anyone who'd like to try my recipe for linguine (in my family, "linguine" means only one thing: a white clam sauce), here it is. Again, as with mom's pasta e fagioli, quantities are estimated (are you a garlic lover? etc.).

Linguine (serves 1-2)

Half a box of linguine
olive oil
1 tablespoon butter
three or four big cloves of garlic, minced
two cans of clams, chopped or minced (doesn't matter; interchangeable)
2 tablespoons cornstarch
1/4 cup cold water
cayenne pepper
1/4 cup (est'd) fresh parsley, chopped

Cook the linguine according to the directions on the box.

Open the cans of clams with a can opener and let the lid settle to the tops of the clam bits. Set aside.

Coat the bottom of a saute pan with the olive oil and heat on medium-high. Melt the butter in the olive oil. When it's melted, add the garlic. Heat garlic until it's softened and juuuust beginning to brown (do not let it burn!). Immediately add the juice from the cans of clams, reserving the meats at the bottom. Bring all to a gentle boil.

In a small bowl, mix the cornstarch and water to make a thin, watery paste. Drizzle the cornstarch mixture into the clam sauce in the pan, stirring constantly, until the sauce begins to thicken. Turn off the heat and stir in the reserved clam meat. Sprinkle with cayenne pepper to taste and the parsley.

Drain the linguine when it's done and combine with the clam sauce.

Hope you like it - let me know how it turns out!

Mom's pasta e fagioli

I tend not to cook anything unless I have a recipe, but there are exceptions, such as my mom's pasta e fagioli and linguine with clam sauce. These I can make from memory, drawn from 30 years of experience wielding a paring knife and mincing cloves of garlic into microscopic cubes. The fragrance of garlic gently simmering in a pan coated with olive oil ... that's home.

The family recipe for pasta e fagioli is blatantly simple. It's great comfort food and quick to put together. And it's a warm, friendly foil for a big salad and some hot garlic bread. Only thing is, I can't give you exact amounts because everything is relative: how many are you feeding? How much garlic do you have on hand? Etc.

But here goes:

Mom's Pasta e Fagioli (serves 1 or 2)

Half a box of small shell pasta
2 tablespoons Olive oil
2 or 3 big cloves garlic, minced
1 can cannellini beans, undrained (I tried using dried, but the results were less than stellar)
1/4 cup (est'd) fresh parsley, chopped
Dash of ground cayenne pepper
Salt and pepper (optional)


Cover pasta with water in large sauce pot; bring to a boil and cook according to the directions on the box, or to your preference.

Meanwhile, Heat just enough olive oil to coat the bottom of a large pan gently on medium-low. Add garlic and stir frequently until garlic softens and turns a light gold color - don't let it brown. Your kitchen should smell heavenly.

Add the beans and the liquid from the can. Stir and heat through. Sprinkle on the parsley and cayenne pepper, and salt and pepper if using.

Drain the cooked pasta and return to the pot. Add bean mixture to the pasta and combine. Enjoy!