Monday, February 15, 2016

Herbed Clam Linguine

Hey guys,

 This is what my love made me on Valentine Morning, something quick, I think it took about 10 minutes to make. Who doesn't like breakfast in bed? Happy Love day. 

This is what I made my better half for dinner, I love pasta and many herbs. I got the recipe from "Betty Crocker" I think it turned out great. Read the recipe below, if you are a seafood lover like myself, you will love this meal "Herbed Clam Linguine." For this meal, I added real clams, one can of tomatoes, Lobster, Shrimp, and Rosemary even though the recipe does not call for it, I wanted to add my own little twist. So I guess in the end we can call this, "Herbed with Tomatoes and Clam Linguine :)" 

3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved 
1 package (8 ounces) linguine or spaghetti
¼ cup butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
¾ teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 garlic cloves, finely chopped
½ cup whipping (heavy) cream
1/4cup dry white wine or clam juice
¼ cup grated Parmesan cheese

·         1 Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.

·         2 Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.

·         3 Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

Recipe from "Betty Crocker" 


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