Linguine and Clam Sauce and This Week's Chicken Feed

Donna requested my Linguine and Clam sauce last week so I will have that recipe today.  Please let me know what recipe you want featured next week.  This week's (Jan. 30 - Feb. 5) menu is:




Monday - Tuna Noodle Casserole, rolls, and sliced red pepper.
Tuesday - Crock pot Chicken Tacos and red rice.
Wednesday - Shepard's Pie, salad.
Thursday - Bacon Cheeseburger Pasta, cucumber/onions in vinegar
Friday - Matterhorn Dip, salad (eats like a meal)
Saturday - Hamburger on the Grill
Sunday - Super Bowl goodies




Thank you again Donna from Mom's Frugal for this request (I always double):


1 Box Linguine
1 T. olive oil
1/2 c chopped shallots (I just used whatever onion I had on hand)
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drained
1 t dried oregano
8 ounces bottled clam juice
1/2 c chicken broth
1/2 c vermouth or dry white wine (I always skip this and add a little more
     chicken broth if needed)
Salt and Pepper
1/4 c chopped fresh parsley leaves
1/4 c grated Parmesan or Romano cheese

This is lower in calories and fat than the original one.

Start your water for the linguine and start cooking the noodles.  Meanwhile, chop the onion and garlic get it ready.

Heat oil in a large pan, and saute for a minute or so until softened but not brown.  Add clams and saute for a couple of minutes.  Add oregano, salt and pepper (to taste and remember clams are a little salty) to coat.  Add clam juice (not as salty as the clam juice from the can), chicken broth and wine and bring mixture to a boil.  Reduce heat and simmer 5 minutes.

I put the drained noodles in the sauce and mix good.

Add the cheese,

and the salad, 

and you are done!

This is a quick and easy meal.  The sauce cooks in the time the noodles do so make sure you have your salad done and are ready to eat within 20 minutes max.

Enjoy!

Rhonda

Organizing Junkie Menu Plan Monday