Ellie's Cucina Italiana 08.29.05

If there is one thing I love to do more than cooking it’s vacationing. A quick weekend here or there really does wonders. I have so many favorite spots; Newport, Rhode Island in May or Salem, Mass at Halloween. There is so much to see and do and if you plan ahead you can really make the most out of your budget. Bed and breakfasts are considerably less expensive than larger hotel chains and offer great mid-week specials. Renting a house and splitting the cost with friends is also another option. I just spent a week in Maine and the cost was nominal. Each couple cooked dinner one night and that helped all of our budgets! The sig other and I made Linguine in Red Clam Sauce and it was a big hit! And it was fast!

Linguine in Red Clam Sauce

Prep Time: 15 minutes
Cook Time: 40 minutes
Feeds: 4 adults

Pasta:
1 box of Linguine (add half of a second box if you have big eaters)

1. Cook in water with a drop of olive oil to keep from sticking. Cook immediately prior to serving.

For Tomato Sauce:
1 clove garlic (chopped fine)
Salt (to taste)
1 can Crushed Tomatoes
1/2 cup water

1. In large pot, heat olive oil and garlic, careful that garlic does not burn.
2. Add can of crushed tomatoes.
3. Slowly add water, using more or less depending on the consistency you prefer. If you prefer a thinner red sauce, eyeball in more water.
4. Add salt to taste.

For Clams:
2 cans chopped clams (drained of water)
1/2 clove of garlic (chopped fine)
Oregano (to taste)
1/2 cup dry white wine
Extra Virgin Olive Oil (1 tablespoon)

1. In a large skillet, heat olive oil and garlic, again careful that garlic does not burn.
2. Add clams.
3. Slowly add in white wine.
4. Add Oregano to taste.

Cover/let simmer until most of white wine is absorbed. Add clams, one spoonful at a time, into pot of red sauce. Once completely combined, let simmer for 30 minutes so that the sauce absorbs the flavor of the clams.

Serve over linguine and enjoy!
Ellie