Creamy Clam Linguine

Tags

clams, cream, pasta, seafood, wine

Everyone has their go-to meals. Fortunately for me, I found this wonderful recipe and it quickly became a regular on our menu. While having fresh clams with linguine is always wonderful, we don’t always have that luxury due to prices and availability. That’s where canned clams come in. They’re great since I can always have them on-hand, allowing for a quick meal without having to run to the grocery store. Always a plus! It’s warm and comforting during the winter, while being a lighter pasta dish that would be wonderful in the summer months.Creamy Clam Linguine

16 ounces linguine pasta
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3-4 cloves garlic, minced
3 (6.5 oz) cans minced clams, juices from 2 cans reserved
½ cup dry white wine
½ cup whipping cream or half-and-half
Salt and pepper
Parmesan cheese, grated or shredded for serving
Parsley, fresh or dried, for garnish

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente; drain well.

Meanwhile, in a large skillet over medium-high heat, heat the olive oil and butter until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. Reduce heat to medium-low and stir in the clams and cream. Season the sauce to taste with salt and pepper. Add prepared pasta to the pan and toss to coat. Serve immediately, topped with Parmesan cheese.

Source: Adapted from Annie’s Eats

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Cassoulet-Style Sausage and Beans

Tags

beans, French, garlic, sausage, tomato, wine

So apparently we’re in for 6 more weeks of winter… I’ll believe that when I see it because so far we haven’t even had much of a winter! But my body knows what time of the year it is, and I therefore must cook accordingly. It’s time for soups and casseroles and comforting foods.

This dish is a quicker version of a French cassoulet, which is a slow-cooked stew or casserole with beans and meat. I don’t believe I’ve ever had a real cassoulet, but it’s okay because this dish can fill that void! All the flavors meld wonderfully, and the breadcrumbs add a nice crunch along with an extra garlic kick. Sausage and beans pair perfectly! I have Julia Child’s cookbook with a real cassoulet recipe in it, so maybe I’ll make it one day, but in the meantime I’ll stick with this tasty twist on sausage and beans! Cassoulet-Style Sausage and Beans
Yield: 4 servings

2 tablespoons olive oil, divided, plus more for drizzling
4 garlicky pork sausages
5 cloves garlic, minced, divided
¾ cup Panko breadcrumbs
2 tablespoons chopped parsley, divided
1 teaspoon dried thyme, divided
2 slices of thick-cut bacon, diced
½ onion, diced
1 (14.5-ounce) can diced tomatoes, drained
⅓ cup dry white wine
⅔ cup chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed

Preheat the oven to 475 degrees F.

Heat a skillet over medium heat. Add 1 tablespoon olive oil and heat until shimmering; add the sausages. After about 5 minutes, add the bacon to the sausages and sauté until bacon is golden brown and sausages are thoroughly browned on both sides. Remove sausages from the pan; set aside.

Meanwhile, make the breadcrumb mixture. In a small bowl, combine Panko, 1 minced clove of garlic, 1 tablespoon parsley, and ½ teaspoon thyme; season with salt and pepper. Add 1 tablespoons olive oil, stirring to evenly coat the breadcrumbs; set aside.

Lower the heat to medium-low and add the onion; season with salt and pepper. Sauté for about 5 minutes, or until onions start to turn translucent. Add the garlic and sauté another 2 minutes then add the tomatoes. Raise the heat to medium-high and cook until the liquid has evaportated and the tomatoes are just beginning to catch on the pan. Add the wine and cook until the liquid has evaporated again. Add the chicken broth, beans, 1 tablespoon parsley, and ½ teaspoon thyme. Cook for 1 minute, until the broth is bubbling.  Transfer the bean mixture to a wide, shallow baking dish and arrange the sausages on top. Top with the breadcrumb mixture and lightly drizzle with olive oil. Bake for 18 to 20 minutes, or until the sides of the pan are bubbling and the breadcrumbs are golden brown. Serve hot with a green salad.

Source: Adapted from French Revolution, as seen on Lilacs in May

Marinara Sauce

Tags

carrot, celery, onion, tomato, wine

In case you haven’t noticed, I’m all about pasta. This means I love the more complex pasta dishes, all the way down to the most simplistic. And what is more simplistic or basic than good ol’ spaghetti, which of course needs a basic marinara sauce. This is a staple for any pasta lover, so you can build upon it if desired, adding meat or mushrooms, extra garlic or basil, or anything your heart desires.The sauce starts out with a mirepoix, which is a fun and fancy French term which means the combination of onion, celery, and carrot. I add some wine to this sauce because it makes the sauce richer, without adding any wine flavor.

Marinara is about more than just spaghetti. It’s a great dipping sauce for mozzarella sticks, zucchini sticks, or calamari. It’s a great accompaniment for Italian burgers, which I’ll be posting next. Another fun meal is eggs poached in marinara sauce, which is served over a nice, crusty slice of bread.This recipe doubles or even triples really well, if you have a large enough pot, then freeze it in large freezer bags and you’ll always have homemade marinara sauce on hand. And homemade food always tastes that much better than store bought!

Marinara Sauce

½ cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
⅓ cup dry red wine
2 dried bay leaves

In a large stock pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, wine, and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 70 minutes. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. For a smoother sauce, use an immersion blender to puree the sauce to the desired consistency. Alternatively, a blender can be used, working the sauce in small batches (hot liquids expand and can blast the blender lid off). Serve immediately, or cool, then cover and refrigerate for a day, rewarming over medium heat before serving.

Source: Adapted from Everyday Italian by Giada De Laurentiis