Clam Sauce

We eat a lot of noodles at this house. Alyssa's favorite food is "noo-nles". In fact, I am surprised she hasn't turned into a little noodle herself. Though she prefers to deck her pasta in mountains of grated Parmesan cheese, the more "mature" folks in the house prefer a little variety. And thus I present Clam Sauce.

It is a nice alternative to the typical red sauce that might often find its way from a jar to your plate, This delightfully creamy sauce offers the perfect solution to a delicious quick dinner fix! It is elegant, yet simple. The parsley and thyme do something to the taste buds that cannot be matched. It is not too seafoody, but still has a nice clam taste and the garlic brings it all together. 

(How's that for an advertisement for this meal? Have I convinced you to try it?)

So go try it. Do be careful not to burn the butter and garlic! But, please, do not be afraid! It's always good to try something new!

Clam Sauce

I usually half this recipe for our family of three. I have given you the full recipe for your own scale-able pleasure.

Serves 5-6

2 tbsp butter
6 - 8 cloves of garlic, peeled and minced
2 tbsp flour

2 cans of minced clams with juice
2 C half and half
1/2 tsp salt
1/4 tsp pepper
2 tsp dried thyme
1 tbsp dried parsley

1.5 lbs spaghetti noodles, cooked al dente

Melt butter over medium heat in medium saucepan. Add minced garlic and cook for about 1 minute - until the garlic becomes fragrant, but not burned fragrant...big difference. Add flour and whisk until the flour is not clumpy. Add juice from clams and half and half as well as salt, pepper, thyme, and parsley.

Bring the sauce to a low simmer and let simmer for about 10 minutes, whisking almost constantly. This prevents it from burning to the bottom of the pan. The sauce will thicken slightly.

Add clams and heat through.

Serve over spaghetti with a little bit of Parmesan or mozzarella cheese.

Add oil, egg, salt, and baking powder. Pulse until well blended.

From my childhood via my dear mum

Tomato and Spinach Pasta

Aldi. *sigh* If you have one near you, then you know what I mean when I say that for some foods, particularly tortilla chips and pastas, there ain't nothin' better. The prices are unbeatable and the efficiency is delightful. One brand, one choice, one price all wrapped into delightful practicality. The place ranks up there with my love of Southwest Airlines and engineering.

I no longer live near an Aldi (as we recently moved from Delaware to Mississippi) and I mourn each time I go to the grocery store. I miss my family and my friends, and then I miss Aldi.

Despite my distance, I have kept a piece of Aldi with me and that is this delightful dish we found on the back of the penne box. It is extremely simple, yet taste-bud tantalizing. The red wine vinegar is essential! It penetrates the tomatoes, making this meal simply divine. [My mouth is watering just thinking about it.] Not to mention it has spinach in it, which gives you like 400% of your daily value vitamin C and K or something like that. So, now that you are convinced that this will taste good and be healthy for all the little cells in your body, go try it!

Tomato and Spinach Pasta

8 oz penne or other awesomely shaped pasta, prepared to al dente

1 tbsp olive oil
2 cloves of garlic, minced
20 pepperoni, chopped into large pieces (If you are feeling fancy you can use pancetta...I'm not that fancy.)

1/4 C red wine vinegar
1 15 oz can diced tomatoes, excess liquid drained off

3 C fresh baby spinach

In a frying pan heat and slightly fry pepperonis letting them sizzle for a minute or so. Drain the grease. Add olive oil and let it heat up until HOT. Add garlic and stir constantly for 30 seconds, taking care not to burn it.

Add vinegar and tomatoes and bring to low simmer. Let simmer for 5 minutes.

Add spinach and stir until spinach begins to wilt. Remove from heat.

Serve over pasta with ample amounts of Parmesan cheese!

Enjoy!

recipe idea modified from Aldi's penne box recipe