Archive for pasta

Clam Pasta (aka the Best Friend Maker)

This is for Katarina. I’m her best friend because of this dish, which is awesome. She even kissed me in an effort to convince me to come to her house and make more for her, but in lieu of that, I shall share the recipe.

I often bring this to the pot luck dinners we have at my parish on Wednesday nights during Lent, after the Presanctified Liturgy. People are constantly asking me how to make it, and I have to admit: it comes from a can.

Seriously, all you need is a can of Progresso’s White Clam Sauce, poured over linguine–but last night I spiced it up a little bit and I liked it even better that way, and the additions provided some extra nutrition. Here’s what you need:

2 cans Progresso White Clam Sauce*
1 can (10 oz.) baby clams, drained
3 cloves garlic, minced
2 cups fresh baby spinach
2 cups fresh mushrooms, sliced
Oil
1 package (16 oz.) linguine

Heat a large saucepan over medium heat, add oil and cook the garlic for a minute or so. Then add the spinach, mushrooms, and baby clams. Cook until the mushrooms are soft and the spinach wilted. Add the clam sauce, simmer for a few minutes, and serve over linguine. (For the pot luck, I just let it sit in a crock pot on the “warm” setting until it’s time to eat.)

By the way, I usually just get the clam sauce from Kroger or Walmart, but I found a deal at Amazon that is a lot better. Check it out.

Thanks, Progresso!

* I’ve tried another brand, DeLallo, but I didn’t like it nearly as much.

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Comments (2)

Spaghetti Sauce with Clams and Zucchini

My mom threw this together for us the other night. It’s not vegan, as you can see with the clams, but it is fast friendly and very good. The squash gives you a shot of veggies and the clams bring protein. You’ll need:
2 zucchini, grated
3 cups spaghetti sauce
1 10-oz. can clams, drained
1/2 c. black olives, sliced

Cook the squash in a saucepan until soft. Add the remaining ingredients and cook until hot. Serve over your favorite pasta.

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