Mangia Questo

Nancy Lou's Linguini With White Clam Sauce
Makes enough for 3 or 4 servings
2 6.5 oz cans minced clams
1/3 C olive oil
1/4 C butter (less, if you are watching your fat intake)
3 large cloves garlic, finely chopped
1 med - large, finely chopped shallot
1 1/2 tsp dried thyme
Several sprigs (to taste) fresh basil, chopped 
Several sprigs (to taste) fresh parsley, chopped
Salt and pepper to taste
1 lb linguini, cooked al dente in salted water and drained

Drain clams, reserving liquid.  Set aside.  I usually add hot pasta water to equal 1 cup of liquid.

In a very large skillet, slowly heat olive oil and butter.  Add garlic and shallots and saute until almost golden (do not brown), about 5 minutes.  Remove from heat.  Stir in reserved clam liquid, all herbs, salt and pepper.  Bring to a boil.  Reduce heat and simmer, uncovered for 10 minutes.

Add clams just to heat through (don't cook too long or they'll be tough).

Ladle some of the sauce on the bottom of a serving dish before you add the pasta.  Toss/mix until all the pasta is coated throughout with the sauce, adding more as needed. Put remaining sauce in a gravy boat to be passed at the table.  Mangia Questo! xxx

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Della Cucina di Mangia Questa Ovest
Turkey Bolognese di Zio Dennis
This is Uncle Dennis'  famous turkey bolognese sauce recipe.

1 package ground turkey
2 or 3 cloves of garlic
1 small onion
1 red bell pepper
dried basil, dried parsley, dried oregano
handful fresh basil and fresh parsley
salt and ground black pepper
2 cans of Italian plum tomatoes (can replace with 10 or so fresh plum tomatoes depending on size and if in season. Preferably from your own garden.)
splash of red wine
olive oil

Finely chop garlic, onion and red bell pepper and sauté in olive oil in a 12-inch sauté pan.
Add salt, ground black pepper, dried basil, dried parsley and dried oregano. Always be liberal with the dried spices and grind between your fingers to release the flavor.
Coarsely rip fresh basil and parsley and add to pan.
Let all spices sauté in pan with other ingredients and stir to mix.
Break up ground turkey as you add to the pan. Stir to mix all ingredients as turkey browns.
Add tomatoes. Break up canned tomatoes or coarsely chop fresh tomatoes.
Cover and let simmer stirring occasionally.
Stir in wine. Continue to simmer.
Serve over pasta that holds sauce well like farfalle or rotelli.

Tips: the sauce cooks faster and the flavors meld better in a sauté pan instead of a big pot. Whole process could be done in an hour. Of course, longer simmering time is better.
The ground turkey can be replaced with 5 links of Italian sausage. Take out of the casings and stir in as the chop meat.