| Linguine with Clam Sauce ~ Quick, tasty, and easy to make. Crab Cakes with Spicy Olive Sauce (below), goes great, but don't forget the Italian or French bread. 1 tbsp olive oil 1 tbsp butter (or margarine) 1 tbsp minced garlic 3 tbsp flour 2 cans (6.5 oz) chopped clams, packed in their own juice ½ cup milk 3 tbsp white wine (or 1 tbsp lemon juice) (I prefer the wine) ½ cup coarsely chopped ripe olives 2 tbsp minced parsley salt and pepper to taste 4 servings of cooked linguine 1. Heat oil and butter in a skillet, add garlic and gently sauté for 1 minute over medium-low heat. Mix in the flour until well blended. Remove from heat. 2. Drain clams, reserving the liquid. Add ½ cup milk to liquid to get a measure of 1½ cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to a boil and is thickened. 3. Stir in wine, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta. Serves 4 prep time is about 25 minutes, cook time is about 8 minutes. Crab Cakes with Spicy Olive Sauce ½ pound fresh crab meat, lumps broken up 2 tbsp Worcestershire sauce 6 tbsp minced parsley ½ cup fine dry bread crumbs (use packaged to save time) 2 eggs 1 tbsp butter or margarine 1 tbsp vegetable oil 1. Mix crab with Worcestershire sauce, parsley, bread crumbs and eggs. Shape into 8 small cakes. 2. Prepare sauce (below). 3. Sauté cakes in butter and oil over medium-low heat until golden, turning once, about 2 minutes on each side. Serve with sauce. Spicy Olive Sauce 1 can (8 oz) unsalted tomato sauce 1/2 cup ripe olives, slivered, pitted 1 - 2 tsp Louisiana Hot Sauce or Tobasco 1. Combine tomato sauce, olives, and hot sauce in a saucepan, heat until hot, but not boiling. Cook time is about 4 minutes, total prep time is about 20 minutes |
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