Linguine in Clam Sauce, Pantry-Style

Conceived and prepared on Palindrome Day 01022010. Except for the parsley, the dish is prepared with pantry ingredients in less than 30 minutes. Hint: Always keep parsley on hand. It brightens many dishes and is very nourishing.

3 T (50 ml) extra virgin olive oil
2 T (25 ml) garlic, finely minced with 1/2 t kosher salt
3/4 cup dry white wine

4 6-!/2 oz (180 ml) cans chopped or minced clams, drained

reserved clam juice
2 T (25 ml) tapioca starch, suspended in 2 T clam juice
fistful chopped parsley

2 t (10 ml) fresh thyme leaves, finely chopped
shredded or grated Parmesan

1 lb linguine, boiled 8 minutes in salted water
reserved pasta water

Heat a large skillet over medium heat, add the oil. When it shimmers, add the garlic. When it is fragrant, add the wine, and mix to emulsify the wine, oil, and garlic. Reduce by half at a slow boil. Add the reserved clam juice and starch suspension and heat gently with stirring. When hot, stir in the clams and herbs. Stir in the hot undercooked linguine, add some pasta water, continue to cook, adding more pasta water until sauce is loose and the pasta is cooked al dente, about 6 minutes. Plate and finish with a drizzle of oil and a shower of cheese. Serves 4 to 6.
Note: This is the 50th contribution to this blog.

Tuna-Helper Helper

Recorded January 28, 2010. Fresh broccoli boosts flavor and noursishment.

1 pkg Creamed Broccoli Tuna Helper™
1-1/2 cups water
1-1/2 cup milk
1 7-oz can albacore tuna, including pack water
3 T low-fat soft margarine
2 T dry minced onion
1/8 t crushed red pepper
1 stalk of broccoli
1 cup shredded sharp cheddar cheese

Prepare Tuna Helper™ according to package directions except include the dry onion and crushed red pepper. Cut the broccoli into bite-size piece and microwave two minutes on high and set aside. When the noodles have five minutes more to finish, add the par-cooked broccoli, and continue cooking until it's just tender. Fold in the cheese, cover, and wait 10 minutes to let the sauce thicken. Serves four.