Friday, August 1, 2014

Be Gone, Vampires!

If, according to folklore, garlic can keep away evil spirits, then we are good to go for quite a while here at our house.

When I made this shrimp and clam pasta and I happened to use a package of pasta that I had picked up in the TJ Maxx food section. I love roaming the isles of my local TJ's (both Trader Joes and TJ Maxx). This particular pasta was a garlic and parsley linguine. A more cautious person, would have cut back on the garlic in the sauce, but not me. We loved this dish but it is not for the "garlic" fainthearted.

 8 oz of linguine (whatever kind you like)
16 shrimp peeled
1 can of minced clams, drained (save the juice)
handful fresh parsley
2 cloves garlic, minced
1/2 cup white wine
1 cup chicken broth
salt and pepper
1 t red pepper flakes
butter and olive oil

In a large deep skillet, melt a T of butter and T of olive oil. Quickly sauté the shrimp just until they turn pink and remove to bowl. Add another T of butter and olive oil and quickly sauté garlic and red pepper--don't let garlic burn. Add the wine, the clam juice, and broth and bring to a boil-add the pasta and submerge it letting it cook until the pasta is tender and has absorbed most of the liquid. Add the shrimp and clams and stir around. Add the parsley. Pass Parmesan cheese.

No comments:

Post a Comment