Rachael Ray’s Linguini with White Clam Sauce

Happy Halloween!!

I am off to my son’s preschool’s Halloween Festival with a big bowl of Spiced Popcorn Snack Mix (without the heat)…but before I leave, here’s another easy Rachael Ray recipe that I dug up in my photo archives. I make this one pretty often, I usually have most of the ingredients already in my pantry (including the anchovies…I’m one of the few people out there who actually like them!). But seriously, don’t be afraid of the anchovies in this recipe…they melt into the oil and add so much flavor to the light sauce on this pasta.

Rachael Ray’s Linguini with White Clam Sauce
Recipe from Rachael Ray 30 Minute Meals

1 pound linguini (I used whole wheat)
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams with their juice
Handful flat-leaf parsley, chopped

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

I am so flattered that I received two blog awards this week!

The first one is from Pam at For the Love of Cooking. I absolutely love Pam’s blog. She updates it almost daily with the most delicious looking recipes and photos. I’ve made her Coconut Lemon Bars and Carne Asada Tacos with all the fixings and both were unbelievable. Go check her out!

I also received an I love your blog award from Pamela at Cookies with Boys! I love checking out her family friendly recipes…and she has the most adorable helpers to cook with! Go check out her recipe for Pumpkin Pancakes…mmmm!

Thanks for the love ladies!! I’ll be sharing these awards with others soon!

Hope everyone has a great day and have fun Trick or Treating!!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Rachael Ray’s Linguini with White Clam Sauce

Happy Halloween!!

I am off to my son’s preschool’s Halloween Festival with a big bowl of Spiced Popcorn Snack Mix (without the heat)…but before I leave, here’s another easy Rachael Ray recipe that I dug up in my photo archives. I make this one pretty often, I usually have most of the ingredients already in my pantry (including the anchovies…I’m one of the few people out there who actually like them!). But seriously, don’t be afraid of the anchovies in this recipe…they melt into the oil and add so much flavor to the light sauce on this pasta.

Rachael Ray’s Linguini with White Clam Sauce
Recipe from Rachael Ray 30 Minute Meals

1 pound linguini (I used whole wheat)
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams with their juice
Handful flat-leaf parsley, chopped

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

I am so flattered that I received two blog awards this week!

The first one is from Pam at For the Love of Cooking. I absolutely love Pam’s blog. She updates it almost daily with the most delicious looking recipes and photos. I’ve made her Coconut Lemon Bars and Carne Asada Tacos with all the fixings and both were unbelievable. Go check her out!

I also received an I love your blog award from Pamela at Cookies with Boys! I love checking out her family friendly recipes…and she has the most adorable helpers to cook with! Go check out her recipe for Pumpkin Pancakes…mmmm!

Thanks for the love ladies!! I’ll be sharing these awards with others soon!

Hope everyone has a great day and have fun Trick or Treating!!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Rachael Ray’s Linguini with White Clam Sauce

Happy Halloween!!

I am off to my son’s preschool’s Halloween Festival with a big bowl of Spiced Popcorn Snack Mix (without the heat)…but before I leave, here’s another easy Rachael Ray recipe that I dug up in my photo archives. I make this one pretty often, I usually have most of the ingredients already in my pantry (including the anchovies…I’m one of the few people out there who actually like them!). But seriously, don’t be afraid of the anchovies in this recipe…they melt into the oil and add so much flavor to the light sauce on this pasta.

Rachael Ray’s Linguini with White Clam Sauce
Recipe from Rachael Ray 30 Minute Meals

1 pound linguini (I used whole wheat)
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams with their juice
Handful flat-leaf parsley, chopped

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

I am so flattered that I received two blog awards this week!

The first one is from Pam at For the Love of Cooking. I absolutely love Pam’s blog. She updates it almost daily with the most delicious looking recipes and photos. I’ve made her Coconut Lemon Bars and Carne Asada Tacos with all the fixings and both were unbelievable. Go check her out!

I also received an I love your blog award from Pamela at Cookies with Boys! I love checking out her family friendly recipes…and she has the most adorable helpers to cook with! Go check out her recipe for Pumpkin Pancakes…mmmm!

Thanks for the love ladies!! I’ll be sharing these awards with others soon!

Hope everyone has a great day and have fun Trick or Treating!!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Rachael Ray’s Linguini with White Clam Sauce

Happy Halloween!!

I am off to my son’s preschool’s Halloween Festival with a big bowl of Spiced Popcorn Snack Mix (without the heat)…but before I leave, here’s another easy Rachael Ray recipe that I dug up in my photo archives. I make this one pretty often, I usually have most of the ingredients already in my pantry (including the anchovies…I’m one of the few people out there who actually like them!). But seriously, don’t be afraid of the anchovies in this recipe…they melt into the oil and add so much flavor to the light sauce on this pasta.

Rachael Ray’s Linguini with White Clam Sauce
Recipe from Rachael Ray 30 Minute Meals

1 pound linguini (I used whole wheat)
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams with their juice
Handful flat-leaf parsley, chopped

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

I am so flattered that I received two blog awards this week!

The first one is from Pam at For the Love of Cooking. I absolutely love Pam’s blog. She updates it almost daily with the most delicious looking recipes and photos. I’ve made her Coconut Lemon Bars and Carne Asada Tacos with all the fixings and both were unbelievable. Go check her out!

I also received an I love your blog award from Pamela at Cookies with Boys! I love checking out her family friendly recipes…and she has the most adorable helpers to cook with! Go check out her recipe for Pumpkin Pancakes…mmmm!

Thanks for the love ladies!! I’ll be sharing these awards with others soon!

Hope everyone has a great day and have fun Trick or Treating!!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;