Pasta with Clam Sauce


I made this for dinner last night as my whole family loves it. It is really easy and quick to make, has a light and delicate taste and seems to hit the spot on a warm evening. I made enough to serve 6, so if you need to you can increase or decrease the quantity to fit your needs.

Pasta with Clam Sauce

Spaghetti Noodles
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Tablespoons Minced Garlic
1 large can clams with liquid
1/2 bunch of Parsley, minced well
Fresh Parmesan Cheese for topping
Salt and Pepper to Taste

The first step is to put your water on to boil and then get your pasta started. I used regular spaghetti noodles. Be sure to add salt to your water with your spaghetti.

The sauce is very quick to make, so you don't want to get it started until about 5 minutes before you are ready to drain and plate your pasta. Your first step is to mince your parsley and set it aside.

In a skillet, add the olive oil and butter. Over medium heat, stir until butter begins to melt.

Add the minced garlic and cook gently until it is a light golden brown.

Add the entire can of clams with the liquid and bring to a gentle boil.

Note: You could easily use 2 cans of clams so you'll have plenty of sauce, but I only had one can on hand last night and it was just enough for 6 servings. Also, I make certain not to buy any canned clams from China. You can find cans from the US or Thailand - those are the ones I usually use.

The clams will cook very quickly and if you cook them too long will become tough. It only needs a couple of minutes. Just before removing the sauce from the heat, stir in the chopped parsley.

To plate, I put a healthy Tablespoon or so of olive oil on the plate or bowl. I then plate the pasta and add the sauce on top. On top I put a very healthy serving of freshly grated parmesan cheese just before serving.

This is delicious and really doesn't need anything with it except perhaps a fresh garden salad and a nice glass of wine or sweet tea.


Easy Beef Brisket

I enjoy beef brisket. We have many beef customers though who aren't sure how to cook it. Typically, beef brisket is a very large cut of beef that does well with low, slow cooking. It is also good cooked all day in a smoker. Mmmm, I can smell that delicious scent now!

Here's how I like to cook mine in the oven.

In a large, deep roasting pan, lightly coat the bottom and sides with olive oil or your favorite no-stick spray. Place the beef brisket into the pan, fat side up. Rub on your favorite selection of herbs. I usually use salt, pepper, italian seasoning, and minced garlic - sometimes some rosemary or adobo seasoning or something with a little zip.

I then pour and entire large can of tomato juice into the pan. I surround the brisket with carrot chunks, potato chunks, onion chuncks and celery (if I have any on hand, which I rarely do).

Cover the dish with parchment paper, then aluminum foil. You use the parchment paper to keep the tomato juice from touching the foil and interacting to make everything have a very metallic taste. Trust me on this one. Use the parchment paper first. The foil will act as a lid to help steam the beef.

Place in a preheated 300-350 degree oven and bake for 1-3 hours, depending on how large the brisket is. I like mine to cook to a medium degree of doneness, which still has plenty of pink in the middle. Remove from the oven, allow to set for 10-15 minutes, then carve for serving.

I often serve this with a sauteed vegetable medley of cabbage, onions and peppers or with a nice large bowl of salad greens and a big glass of sweet tea for drinks.

If you have a great recipe for cooking brisket, I'd love to hear it!