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Recipe | (c) koss13

Linguine with Clam Sauce

Recipe | (c) koss13 www.fotosearch.comIngredients

1 pound linguine
1 tablespoon olive oil
1 tablespoon butter
2 minced garlic cloves
1 small onion, chopped
2 stalks celery, chopped
½ teaspoon red pepper flakes
3 sprigs parsley, chopped
1 teaspoon dried oregano
3 basil leaves, chopped or ½ teaspoon dried basil
1 teaspoon thyme
½ cup dry white wine
½ cup sweet white wine
2 tablespoons cream sherry
2 cans (6.5 ounces each) minced clams, drained
2 tablespoons of flour to thicken


Sauté the olive oil and butter with the minced garlic, onion, celery, red pepper, parsley, oregano, basil, and thyme. Cook for about 5 minutes, then add the plum tomatoes, wine, sherry, and clams. Cook for about thirty minutes. In the meantime, cook the linguine according to the directions on the package; drain and set aside when done. When sauce is done, pour over the linguini and serve with grated Parmesan cheese on the side.

Food for Thought

Once on the verge of company arriving and the meal in full swing, I asked mother why she objected so much to the idea of appetizers. What was the reason? Quickly she replied, “If guests come to the table without an appetite, why bother to cook at all?” She instructed us to forego this ritual and simply begin with a first course option like soup or salad. Once guests of hers started to eat, no one had to coax them to stay at the table and clean their plate.

To this day, no matter in what restaurant I reserve a table, I find myself passing up the appetizer section of a menu and going to the main features or the chef ’s selections. Cooking food made from scratch and eating it with gusto is a totally sensual and spiritual experience, moving us from the gratification of a biological need to the joy enkindled by beautiful plating and happy companionship.

Table of Plenty