Pasta with Clam sauce

I refuse to let this blog fade out :)

I just made this for the first time so I haven't had time to "perfect" it. But I think this would be yummy as a cream sauce as well.



5 Tablespoon olive oil
1 Tablespoon garlic, finely chopped
2 6-1/2 oz, cans of chopped clams, drained
¼ cup fresh parsley, chopped (I use dry and next time I think I'll add a little less)
2/3 cup bottled clam juice
1 Tablespoon dried oregano ( I don't care for oregano and thought it was way too strong. I won't add this next time)
1 Tablespoon dried basil
Salt and pepper to taste

Heat oil in a large skillet, add garlic and sauté until golden, 3 to 4 minutes. Add clams and parsley continue cooking for 1 minute. Add remaining ingredients and boil gently for 3 to 4 minute. (this is where I would add a little heavy whipping cream and some parmesan cheese). Pour over cooked pasta and toss gently.

Penne & Broccoli with Rosemary & Parmesan Focaccia------Olia

Pasta Cook 12 oz penne pasta in lightly salted boiling water and pkg directs. Add two 12-oz bags fresh broccoli florets 5 min before pasta is done. Drain; return to pot.

Meanwhile sauté 1 Tbsp minced garlic and 1 pt grape tomatoes in 1 Tbsp olive oil until hot. Add 1 cup chicken broth and bring to a boil; add to pasta pot.

Add 6 oz ricotta salata (or Feta cheese), and 1/3 cup mixed olives; toss to mix.



Focaccia Bread Heat oven to 375F. Lightly coat a baking sheet with nonstick spray. Unroll 10-oz refrigerated pizza crust on baking sheet. Sprinkle with 1/2 Tbsp olive oil, then 1 Tbsp grated parmesan cheese and ½ tsp rosemary. Fold in half; repeat sprinkling. Bake 12 min or until browned.