God, it's been a long time since I cooked
My mom is hanging out at my house this evening, and I decided to actually cook (because I hate cooking just for myself -- so boring).
I made linguine with clam sauce, as below. It was hella delicious. (Normally I use wine, but I didn't have any, and omitting it... I think I actually liked it better.) Be warned: it was also extremely rich.
Put a huge pot of water on to boil
Dice three large cloves of garlic and one gigantic sweet onion
Cover the bottom of a big frying pan with good olive oil
Sauté the onions first, and when they start to get brown, add the diced garlic
Drain three cans of good chopped clams -- the larger the pieces the better; reserve the liquid
Add a palm-ful (or to taste) oregano and thyme. If you can get fresh, do it (I couldn't and it was still good)
Add the chopped clams, and fry with the onions and garlic for a few minutes, until everything sizzles a little
Add about half of the canned clam liquid and about 1/4 cup full cream. Yes, that's what I said.
Stir and mix and let simmer
Add the rest (another 1/4 cream or to taste) and clam liquid.
Put a wooden spoon over the pan so it doesn't boil over (this really works; I had no idea)
As soon as the linguine is done, drain it, add the clam/onion/cream etc. sauce, mix, and sprinkle some shredded parmesan.
I made linguine with clam sauce, as below. It was hella delicious. (Normally I use wine, but I didn't have any, and omitting it... I think I actually liked it better.) Be warned: it was also extremely rich.
Put a huge pot of water on to boil
Dice three large cloves of garlic and one gigantic sweet onion
Cover the bottom of a big frying pan with good olive oil
Sauté the onions first, and when they start to get brown, add the diced garlic
Drain three cans of good chopped clams -- the larger the pieces the better; reserve the liquid
Add a palm-ful (or to taste) oregano and thyme. If you can get fresh, do it (I couldn't and it was still good)
Add the chopped clams, and fry with the onions and garlic for a few minutes, until everything sizzles a little
Add about half of the canned clam liquid and about 1/4 cup full cream. Yes, that's what I said.
Stir and mix and let simmer
Add the rest (another 1/4 cream or to taste) and clam liquid.
Put a wooden spoon over the pan so it doesn't boil over (this really works; I had no idea)
As soon as the linguine is done, drain it, add the clam/onion/cream etc. sauce, mix, and sprinkle some shredded parmesan.