Linguine with Red Clam Sauce

I love linguine and with this clam sauce...it's something different to appreciate.

Ingredients:

• 1 cup Plain Tomato Sauce
• 4 lbs. small fresh clams
• 2 tablespoons olive oil
• 1 cup water
• 3 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped parsley
• 3 flat anchovy fillets, finely chopped
• Sea salt and freshly ground pepper to taste
• 1 lb. GF linguine

Directions:

1. Soak clams in COLD water for 15-20 minutes. Scrub clams with a brush and rinse thoroughly. We don't want sand in the food.
2.  Put clams, 2 tablespoons olive oil, and water in a large saucepan; cover. Cook over high heat until clams open, 1-2 minutes. (Do not overcook or they will be rubbery)
3. Remove clam from pot and remove clam meat from shells. 
4. Strain pan juices and place in a small saucepan. Bring to a boil and cook uncovered until liquid is reduced to about 1/2 cup. Set aside. 
5. Heat 3 tablespoons oil in a medium saucepan. Add garlic, parsley and anchovies. Saute over medium heat for 1 minute. When garlic changes color and smells fragrant, add tomato sauce, reserved clam juice and salt and pepper. Cook 5 minutes.
6.  Add clam meat and cook 1 to 2 minutes longer. 
7. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add linguine following manufactures directions. Drain and place in warm deep bowl. Add sauce and toss gently until mixed Serve immediately. Makes 4 to 6 servings.

* Have the pot of salted water ready to go so you can heat it up about the time you start step #5.

Source: May have been adapted from Biba Caggiano pg. 53 since it is very similar language

Shrimp and Mushroom Linguini

If you like shrimp you will love this recipe.

Ingredients

• 1 (8 ounce) package gf linguini pasta
• 2 tablespoons butter of choice
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter of choice
• 2 cloves garlic, minced
• 1 (3 ounce) package cream cheese or substitute
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve.

Source: unknown

Fettuccine Alfredo

I am so into creamy, I can't get enough...I think I may have been French in another life. Here is an Alfredo that will curb your cravings for creamy.


Ingredients:

• 18 ounces fresh fettuccine
• 2 1/2 cups coconut crème unsweetened or heavy cream if you tolerate milk
• 1/2 cup fresh lemon juice
• 12 tablespoons unsalted butter
• 2 cups grated Parmesan
• 2 teaspoons grated lemon zest
• Pinch freshly grated nutmeg (fresh makes all the difference)
• Salt and freshly ground white pepper

Directions:

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. If using dried follow package directions.
2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
3. Remove from the heat.
4. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute

Source: Unknown