Risky Business

Trying a new recipe is always a risk. For someone never thinks about food the risk is scarcely worth mentioning. For someone who waits all day for dinner trying a new dish is the equivalent of leaping off a small cliff without knowing if there is water or land below. I adore trying new foods but it is difficult for me to turn away from a favorite for the sake of finding fresh fare. I first attempted this recipe as a teen and it has helped me win the heart (and dish washing assistance) of many roommates. When I can't stomach another feast of failure I turn to the familiar. Linguine with Clam Sauce, it's tried, it's true, I wrote it down just for you.*

Linguine with Clam Sauce

Serves 2

1 Tablespoon butter

1 Tablespoon Olive Oil

6 cloves garlic

1/4 tsp dried basil

2 cans chopped clams*

1/2 cup white wine

1/4 cup chopped fresh cilantro

Linguini for 2, cooked according to package directions

1/4 cups grated Romano cheese

Combine oil, butter, garlic and basil in a large skillet. Heat on low until garlic has softened. (Be careful not to burn the garlic, keep that heat LOW.) Add clams (including their juices) and wine and simmer over a medium heat until mixture has thickened and reduced to your liking, stirring occasionally. This process usually takes 15-20 minutes. Add cilantro and heat until cilantro has wilted slightly, about 1 minute. Add salt and pepper to taste. Divide pasta and sauce between two plates, top with cheese and serve.


*Not enough cheese in the post? Try the pasta!

**I know that there are some who would wince at the thought of sullying a sauce with canned clams. If cans offend you, please don't try this dish.