White Clam Sauce

I am a big fan of Italian food, ….well ok, I have only ever met 1 food I was afraid of. Regardless, this is my blog and we are talking about what I like =-). I love white clam sauce. It is wonderful on Linguine and other pastas. Here is what we’ll need:

1/4 C Virgin Olive Oil ( I use Bertolli )

4 cloves Garlic ( pressed and minced )

1.5 C fresh Clam Juice

1/4 C fresh Parsley ( chopped )

1/2 t Oregeno

Salt and Pepper to taste

2 C Clams ( minced )

1/2 C White white ( I use a chardonnay )

10-12 fresh clams

In a large skillet, heat Garlic in oil till browned, add Clam Juice, followed by remainder of Ingredients. Bring to a boil. Reduce heat and simmer on low till fresh clams are cooked through.

Enjoy.

Pico de Gallo

Ok, so now you get to see the Texan in me coming out. It’s my personal estimation… there are two kinds of sauce people: all sauce, or show me the veggies. Well I am the later. This is a little prep intensive but it’s worth it.

Here’s what you will need:

10 Roma tomatoes ( diced )

1 medium white Onion ( diced )

4 Jalapeño peppers ( diced )

1 Habanero pepper ( minced )

1 clove garlic ( pressed and minced )

1/2 bunch fresh Cilantro ( finely chopped )

2 small limes ( quartered for squeezing )

2 t salt

Again, pretty straight forward … As you dice the veggies, put them in a large bowl. once all the veggies are in the bowl, squeeze the limes over them then add the salt. Toss and serve

Enjoy

P.S. If you are of the grp that can not eat very spicy or very hot food items I have 2 things to say.

1.) Sorry bout yer luck

2.) Remove Habanero from recipe, and de-seed the Jalapeños.