A dinner you can make in the time it takes to boil water.

You can make dinner in the time it takes to boil water.  What?  She can't mean that!  No, really I do and you can.  Just hear me out.  This is a recipe my father taught me to make.  I grew up in the fifties. Back then men didn't usually do much cooking, only when it was time to fire up the backyard  barbeque did men cook.  However, when I got older, my dad would occasionally cook.  My mom didn't eat seafood, so that was something my dad did.  One time, after I was married and had moved away, I came home for a visit and he made linguine with white clam sauce for me.  It was wonderful.  It became one of those recipes that I always keep the ingredients on hand.  It is super easy and if you begin by putting water on to boil, the sauce will be done the same time the pasta is.  Now I am embarrassed to say that I live near the ocean and have never made this with fresh clams.  I'm sure I could, but this has become one of those "quick" dinners, and whenever I make it I am usually short on time.  I have one of the best fish markets in the area within walking distance of my house, and I promise, now that I have time, I am going to try this recipe with fresh clams.  When I do, I will report back.  Until then, put the pot of water on the stove to boil, and let's get started!

Dad's Linguini with White Clam Sauce

1 lb. linguine
2 cans chopped clams (6 oz. each)
3-4 large cloves of garlic
2 tablespoons chopped parsley (use only 1 Tablespoon if you are using dried)
2 tablespoons olive oil
2 tablespoons flour
1/2 cup white wine
pepper to taste

Begin by putting the water on to boil.  Chop garlic and parsley.  Open clams and drain reserving juice.  Chop clams.  Put olive oil and garlic in a skillet and turn the heat on medium.  I always put garlic in a cold pan with the olive oil to prevent burning.  Garlic is bitter when it is burned.  Cook for about 2 minutes and add the clams, cook 2 minutes longer and add the flour. Stir so the flour is mixed in to the oil.  Cook for another 2 minutes.  Add the wine and scrape up anything stuck to the bottom of the pan. Turn the heat to medium high.  Sauce should begin to thicken.  At this point, the water is probably boiling, add the pasta to the water with a tablespoon of salt.  Cook until al dente.  Add the reserved clam juice to the skillet along with the parsley and pepper.  When sauce begins to bubble, turn down the heat.  If the sauce should become too thick, add a few spoonfuls of the pasta water.  When the pasta is done, drain.  If you have a large enough skillet, add the pasta to the skillet, if not transfer the pasta to a bowl and pour the sauce over.  Serve with parmesan cheese and a salad.  Now that was quick!  Don't tell me you don't have time to cook!  If you have time to boil water, you have time to cook.!  Try it out and let me know how you liked it.  Remember I welcome questions and comments.  Check out the comment section at the bottom of each post.  Thanks.

Happy Cooking!

Carol
a.k.a. Nonnie