Favorite Dish
I like to cook. But let's set our expectations appropriately, I am a home chef - I cook to please my sense of taste (and hopefully the majority of my family). With that in mind, the "quantities" listed herein are guidelines. You are free to use more or less of any. Baking of bread, pastries, cookies. etc. is about the only area where I get out the measuring tools.
| Quantity | Ingrediants |
|---|---|
| 2 medium cloves | Garlic |
| 1 medium onion | Onion |
| 2-3 T. | Olive Oil |
| 1/2 tsp. | Salt |
| 1/2 tsp. | Pepper |
| 1 tsp. | Oregano |
| 4 6.5 oz. cans | Clams - Minced or Chopped |
| 3/4 pound | Linguini |
Cooking Directions
- In a medium saucepan, sweat onions and garlic in olive oil.
- Add clams, pepper, salt, oregano, and parsley. Bring to a low boil.
- Reduce heat to a steady simmer.
- In a large pot, salt and oil water to cook pasta. Bring to a boil.
- Add linguini and cook to your taste (I like al dente or still slightly firm).
- Sample the clam sauce while cooking testing for flavor and integration of ingredients. Adjust (salt, pepper, oregano, water, etc.) until you arrive at a flavor profile you enjoy.
- There are basically two approaches to finishing the pasta cook:
- Cook fully to desired firmness, remove from heat and rinse with cold water to stop the cooking process, or
- Remove from heat slightly prior to reaching desired firmness and let stand to complete cooking. This is the same concept as letting meat stand for 15 minutes after taking it out of the oven and prior to carving.
- When the clam sauce meets your approval, plate the pasta and top with the sauce.
- Call the family to the table and enjoy! (Should serve 4-5 people.)