Sometimes simple is simply the best. 

In the time it takes to cook the pasta, you can prepare the heavenly garlic butter white wine clam sauce.

I developed a craving for this dish last weekend while fumbling through the grocery store searching for dinner inspiration. 

There I stood in the pasta isle, working from left to right.  We could have baked ziti, ooO with mini meatballs tucked inside.  Or wait, stuffed shells sound like the kind of comfort food I’m craving.  I’ve been wanting to have braised short ribs, they would be delicious with rigatoni.  There you are cavatappi screaming pick me and bath me in cheese sauce.  Just to your right is linguine, simply waiting for her turn to be considered.  Linguine.  First thing that pop’s into my mind is Linguine with White Clam Sauce.  Bingo.

Off to produce for some fresh garlic and parsley before hitting the seafood counter.  No clams!?  How can that be, you always have clams?!  I guess I can use canned clams, but they won’t be nearly as pretty in the pictures.  Because it’s all about the pictures ;) Just kidding.  Kind of.

Long story short, I hit every super market in town, seven to be exact.  There wasn’t a clam to be found.  My local Publix had them on order and expected the delivery on Monday morning.  My point to all this is when the time changes, I have a very short window after work to picture recipes.  I was able to swing by Publix and pick up the clams, get home and prepare, all before the sun went down.  This dish is restaurant quality, made affordably and quickly at home.

These little jewels were worth the multiple trips across town.  Note to self: call first. 

And don’t forget the garlic bread.  You’ll want to mop up all of this garlic butter white wine clam sauce.  Trust me on that.  Enjoy!

Linguine with white clam sauce is so simple to make yet the flavors taste like you’ve spent hours in the kitchen!

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All my best,
xo Libby

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Linguine with White Clam Sauce

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces linguine noodles
• 4 Tbl. butter
• 3 cloves garlic minced
• 1/2 cup white wine
• 15-20 live littleneck clams about 1/2 pound
• 1 6.5- ounce can chopped clams juice reserved
• 3 Tbl. fresh parsley chopped
• salt & pepper
• serve with garlic bread

Instructions

• Heat large pot of salted water to a boil. Cook pasta according to package instructions.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic and sauté for 1 minutes. Add in wine and clam juice. Simmer for 5 minutes until slightly reduced.
• Add in chopped clams and littleneck clams. Cover and simmer until clams all open, about 5 minutes. Remove from heat.
• Sprinkle with chopped parsley. Season with salt and pepper. Serve over cooked linguine with garlic bread.

The post Linguine with White Clam Sauce appeared first on Lemony Thyme.

Before I talk about this wonderful Lemon Basil Shrimp & Pasta dish, I must confess I’ve been keeping something from you.  I wasn’t sure when it would be the right time to tell you.  So I waited until I was sure we were in the clear.  It is with great pride and joy that I share the news.

We have babies.  Hydroponic Herb Babies.  And today was our first harvest, Basil.  We used the most tender delicious basil leaves in this Lemon Basil Shrimp & Pasta recipe I found in Cooking Light.

For Christmas we received the coolest gift, an Aero-Garden.  It came complete with seven herb-pods ready for ‘planting.’  I envisioned them transitioning from their water garden to our back porch pots in the Spring, so I waited to plant them until 6 weeks ago.  Here are some pictures of our journey.

What I’ve come to learn is that these herbs will thrive indoors all year round (er I should say any time of year).  You can harvest them for about 3 months before a new planting is in order.  They require very little attention (water and nutrients every couple of weeks and harvesting as needed).  For those of you who either don’t have the space to grow outdoors OR don’t think you have a green thumb for gardening, this might be for you.  And look what lovely dishes you can make with fresh herbs at your finger tips.

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Lemon Basil Shrimp & Pasta {and some exciting news}

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author adapted from Cooking Light, April 2007

Ingredients

• 8 oz. linguine cooked
• 1 lb. medium shrimp peeled and deveined
• 1 Tbl. butter
• 2 Tbl. olive oil
• 3 Tbl. capers drained
• 2 Tbl. fresh lemon juice
• 1 scallion thinly sliced
• a generous handful of fresh basil leaves
• Sea salt
• freshly cracked pepper

Instructions

• Bring a large stock pot of water to boil. Add in linguine, cook according to package instructions.
• Meanwhile, in a large sauté pan, melt butter and olive oil over medium-low heat. Add in shrimp, capers, lemon juice, and scallions. Sauté shrimp for 3-4 minutes until pink and no longer opaque. Remove from heat. Add in strained pasta and basil leaves, toss to coat. Season with salt & pepper to taste.

The post Lemon Basil Shrimp & Pasta {and some exciting news} appeared first on Lemony Thyme.