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[ history ]

Linguini with Clams

1 pound of fresh Linguini
1 1/2 cup red onions, diced
1 tablespoon garlic
2 tablespoons olive oil
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/2 teaspoon crushed red pepper flakes
1/4 cup white wine
1/4 cup clam juice
2 cups clams, chopped
6 tablespoons butter, cut into cubes
2 tablespoons parsley, chopped
2 tablespoons parmesan
salt and pepper

DIRECTIONS:

1. Sauté red onion and garlic in olive oil until onions are translucent.
Deglaze with white wine or clam juice.

2. Add clams, thyme, oregano, and red pepper flakes. Cook on medium heat for approximately 5 minutes.

3. Turn off heat, add butter, and stir to incorporate.

4. Serve over pasta and garnish with parmesan and parsley.

Submitted by Jim Catanich

[ history ]

Classic Pasta Alfredo

1 pound of fresh Pasta

1 stick of butter

1 cup of grated parmesan cheese

8 oz of half & half

2 tablespoons of diced pimentos

1/2 cup of sliced, green onions

3 tablespoons of chopped cilantro

2 teaspoons of minced, dehydrated garlic

1 teaspoon of black pepper

DIRECTIONS:

1. Melt the butter in a saucepan over medium to low heat. Add the half & half and Parmesan cheese to the saucepan and continue cooking over medium to low heat until the mixture thickens. Stir the ingredients frequently to prevent scorching.

2. Cook the pasta until done and drain. Add the remaining ingredients to the saucepan and continue to stir for about one minute. Incorporate the sauce with the cooked pasta. Serve with a shaker of parmesan cheese.

Submitted by Jim Catanich