This is the recipe everyone wants.. and it's inexpensive!
Hubbs came home last night for his long weekend before having to go back to Arkansas for at least another month. It was such a great night.. we sat around our dining room table and just bs'd for hours. I had missed that so much. Today we both have early morning appointments and then we're just gonna hang out together - yay! Tomorrow is going to be even better as I discovered there is a Trader Joe's not too far from where we live so we're gonna go check it out!
For his first night home, I made one of his favorite meals. Linguine and Clam Sauce. This recipe has been in my family for many, many years. My father use to love experimenting with recipes, and admittedly, some were.. hmm.. strange. But he was right on with this one! I've yet to meet anyone who did not want this recipe after they've tasted it. And the ingredients are so simple and inexpensive! This is not your high end Linguine and Clam Sauce, but my guess is that it will be, at least, one of the best you've tasted.
Hank's Linguine and Clam Sauce
1 lb. uncooked linguine
2 tbs. olive oil
5-6 cloves minced garlic
4 (6 oz.) cans chopped or minced clams
1 heaping tbs. dried oregano
4-5 heaping tbs. dried parsley
2 eggs, seasoned (S&P) and gently beaten
Pecorino Romano - grated *There is no real measurement to the cheese. Add to your taste. You will need at least a good handful or two for a pound of pasta to get the right consistency of creaminess.
Bring 6 cups of water to a boil. Add a good amount of salt and the linguine. Cook until al dente, approximately 7 to 10 minutes.
While the water is coming to a boil, in a small saucepan, saute the garlic in the olive oil until it is golden brown. Add clams, oregano and parsley and simmer for 10 minutes.
Drain pasta (but do not rinse-you'll need the starch) and transfer to a 9" x 13" x 2" Pyrex glass baking dish (or something similiar that you can really mix everything up in), pour the eggs over the hot pasta and mix throughly. You don't want the eggs to scramble, but you want them to evenly coat the pasta. Add a good handful of the cheese and mix well.
Using a slotted spoon (or similar to scoop out the clams from the broth) add as much of the clam mixture as you can get, leaving the broth in the saucepan. Mix well. Add more cheese. Then start adding the broth, a little at a time, mixing well until the sauce evenly coats the pasta and turns creamy.
Serve immediately with a fresh garden salad and garlic bread.
*Note: If the raw eggs make you squeamish, I would think you could leave them out without there being a huge difference in taste.
This is going to be a two-fer for me because it fits the bill for 2 great round ups this month! My first submission will be for this month's VRC at The Savory Notebook Look for everyone's most requested recipe at the end of the month! The other round up that this dish is perfect for is Something for Nothing at Toast where Lindy is looking for tasty, creative and budget friendly recipes. I'm looking forward to seeing what everyone will come up with for both of these round ups =)