Linguine with White Clam Sauce

This is SO good. It's so simple but very flavorful. It's nice to find good, simple dishes that have some seafood in them. This is a very healthy recipe that will make the whole family wanting more!

INGREDIENTS

• 1/2 pound linguine
• 1/4 cup extra virgin olive oil
• 4-6 cloves garlic, finely chopped
• 1 medium onion
• Pinch of red pepper flakes
• 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
• 1/2 tsp oregano
• 1 cup white grape juice
• 1 can whole baby clams (15 ounces), with their juice
• Grated zest of 1 lemon
• 2 tablespoons flat leaf parsley, chopped
• Salt and freshly ground black pepper to taste
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PREPARATION

Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, onion and red pepper flakes. Cook for about 2 min then add thyme, oregano and juice. Simmer to reduce, about one minute. Stir in clams with their juice and the lemon zest.

Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices

Enjoy!!

-Christy

Chicken Stroganoff

I made this a few weeks ago...a little twist off beef stroganoff (which I love) but for chicken lovers! I really enjoyed it, it was simple and easy and I will make it again!

Ingredients:
Serves: 4
Time: 25 minutes!!

• 12 ounces wide egg noodles
• 3 Tbs butter
• 1 small onion, chopped
• About 2 cups (or 4 ounces) of white or cremini mushrooms
• 1 lbs boneless skinless chicken, cut into chunks
• 2 Tbs all purpose flour
• 1 tsp paprika (plus more for topping)
• 1 tsp salt
• 1/4 tsp fresh ground pepper 
• 1 cup chicken broth (or mushroom)
• 1 Tbs Worcestershire sauce
• 1/2 cup sour cream (plus more for topping)
• 2 Tbs fresh parsley, chopped

Directions:

1. Boil noodles in a large pot of salted water, as directed.
2. In the meantime, melt 2 Tbs butter in a large skillet over medium-high heat. Add the onions and cook until a little soft, about 2 minutes. Add mushrooms, and cook until they begin to brown, about 2 minutes. Add remaining Tbs of butter, the chicken, flour, paprika, salt, and pepper. Cook, stirring, until the chicken browns, about 3 minutes
3. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until it thickens, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue to simmer until the chicken it cooked through, about 2 more minutes.
4. Put noodles on a plate, add the chicken mixture, and then top with parsley, paprika, and sour cream if desired.

Enjoy!

Cathy

Source: slightly altered from Food Network Magazine (Volume 5, number 8, October 2012),  p.92