Easy Linguine with Clams

While on a recent trip to San Francisco, I had the best linguine with clams that I have ever eaten. It was so good that I begged for a recipe and was very surprised that it was such a quick, easy food to fix. Excellent taste, and if you serve it with a good Italian bread and Olive Oil, add a tossed spinach salad and a Cheesecake Assortmentfor dessert, you have a world class menu.

Linguine with Clams

1 pound linguine
1/2 medium onion, finely chopped
4 cloves garlic, peeled and thinly sliced
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon crushed red chilies
1 pound fresh clams, scrubbed and rinsed
2 cups dry white wine
4 Tablespoons butter
1 bunch Italian parsley, finely chopped

Bring six quarts of water to boil and add 2 tablespoons salt.

In a large pan, sauté onion and garlic in two tablespoons olive oil over medium heat until onion is very soft, about 10 minutes. Add more olive oil if you need it. Add hot chilies, clams, white wine, and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. Drain in colander over sink; toss with clams and stir gently to mix. It will be very juicy, but that's okay. Add chopped parsley, pour into warm serving bowl and serve.

Baar Product's Olive Oil 1 qt Olive Oil Our Olive Oil is made from unsprayed, tree ripened olives and is pure extra virgin, cold pressed, with no solvents, bleaches, dyes, hexane, or preservatives. This product is all natural.

Fettucini with Sweet Pea Pesto

Every year when it's time for the early peas to be ready, I make this sweet pea pesto. I serve it with fettucini, and sometimes I put a piece of grilled fish on top. It's lovely this way. A wonderful flavor. Even if you don't really like peas, you'll like this pesto.



Fettucini with Sweet Pea Pesto
7 ounces fettucini
About 2 cups fresh peas (you can use frozen, but it won't be nearly as good)
3 tablespoons olive oil
1 small chili pepper (I usually use a jalapeno for this, a small one)
Basil leaves from 1 small bunch
1/2 Lime
Salt to taste
pepper to taste
1/4 tsp red pepper
1/4 tsp paprika
8 sun-dried tomatoes in oil
4 green onions

Place the peas in a pan of boiling salted water and cook for 4-5 minutes until tender. Drain in colander and refresh under cold running water. Cut the chili in half, remove the seeds with a teaspoon and finely chop. Put in a food processor with the oil. Add the basil leaves. Squeeze the 1/2 lime and put juice in the blender also. Blend until smooth. Add the peas to the blender along with all spices. Put the pea mixture into a bowl.

Finely chop the green onions and sun-dried tomatoes and fold into pesto. Season to taste and set aside.

Cook the fettucini in boiling salted water until al dente.

Serve the fettucini with the sweet pea pesto.

Give Peas a Chance