Linguine with White Clam Sauce

Serves 2
Very good, very fast, particularly if you have left over pasta.

8 ounces linguine
2 tbsp. extra virgin olive oil
2 garlic cloves, chopped
2 (6 ½ oz) cans chopped clams in juice
2 anchovy fillets, mashed to a paste
¼ cup whipping cream
½ tsp. dried oregano
1 tsp. fresh parsley (preferably Italian flat leaf), chopped
salt and pepper to taste
Cook pasta according to package directions, but just until al dente. Drain and reserve the pasta. While the pasta is cooking, heat the oil in a heavy skillet over medium- high heat. Add the garlic and anchovy and sauté until fragrant but not browned. Add the clams with juice, oregano, cooked (or left over) pasta and whipping cream. Toss until the sauce is thick enough to coat the pasta. Season with salt and pepper to taste. Plate the linguine and garnish with parsley. Lower the lights, put on some Italian music. Serve with warm Italian bread and a dry white wine. Delizioso!

TG
10/08

Tom Jones Chicken

Serves four

Thighs are my very favorite part of the chicken, except maybe for the oysters. Someday I may have to write a cook book with just chicken thigh recipes.
8 chicken thighs
2 cans white beans (15oz, ea.), your choice, drained
1 can whole tomatoes (28oz.), chopped coarsely
2 tbsp. evoo, (thank you Rachel), extra virgin olive oil if you’re still wondering
6 fresh sage leaves, thinly shredded
garlic salt and freshly ground black pepper to taste
Pre heat your oven to 350degrees.
In an oven proof pan sauté chicken, skin side down in the olive oil until browned. Remove the thighs from the pan, drain off and reserve the oil. Add the tomatoes, beans and sage to the pan, stir to deglaze and mix. Place the chicken, skin side up on top of the bean mixture. The chicken needs to sit on top so the thighs stay crisp. Spoon some reserved oil over each thigh, salt and pepper to taste. Bake approximately 1 hour, until the chicken registers 170 degrees. Serve with some good bread for sopping up the juices and a glass of your favorite wine.
TG
12/06

Sesame-Peanut Noodles

“This speedy dish makes an excellent snack, or light lunch, especially quick if you use already cold, leftover noodles. You can use whatever noodles you like, I would suggest Japanese soba noodles or, if you can't find soba noodles, just use spaghetti.”
15 min 5 min prep
SERVES 2

7 ounces noodles
2 tbsp. sesame seeds, toasted
2 tsp. peanut oil or canola oil
1/2 tsp. sesame oil
1 tsp. smooth peanut butter
1 tsp, Maggi or soy sauce
sambal oelek to taste
basil and cilantro julienne to taste for garnish, optional

Cook the noodles 7-8 minutes, or until tender. When the noodles have cooked, plunge them into a bath of ice water to cool them down and stop the cooking. In a small bowl, mix the oils, peanut butter, Maggi and sambal oelek. Mix the sauce with the cooked and cooled noodles and toss in the sesame seeds.

TG
5/09

Salsa de Aceitunas-Olive Sauce

1/4 cup olive oil
1 tbsp. sherry vinegar
4oz. mixed pitted green & black olives
2 cloves garlic, crushed
2 firm tomatoes, peeled, seeded, and finely chopped
sea salt and freshly ground black pepper

Put the olive oil in a bowl and whisk in the sherry vinegar. Put the olives in a processor and blend to chop into small, evenly sized bits (not a puree). Put in the bowl with the oil mixture, add the rest of the ingredients, and season lightly.

From: Spanish country kitchen by Linda Tubby

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