Pasta with Clam Sauce

March 2014 055

Believe it or not, this is a very popular dish at my house.  Everyone will eat it and ask for seconds.  The good news, is that it takes longer to boil the water for the pasta than it does to prepare this sauce.  So it’s a great weeknight recipe to throw together, and it’s nice and light, which is perfect for summer.

The original recipe calls for three cans of clams with the juice, but fights break out at my house over the clams, thus the extra can of clams drained.

I like to serve it with roasted garlic bread and a fresh salad.

Linguini and Clam Sauce recipe from mom

1 medium onion, chopped

1 clove garlic, minced

3 Tablespoons unsalted butter

4  cans (6 1/2 ounces) clams in juice (drain one can)

1/2 teaspoon coarse kosher salt

1/2 teaspoon sweet basil

1/8 teaspoon pepper

1 pound cooked pasta, preferably spaghetti, capellini, or fettuccine

Saute the onion and garlic in the butter.  Add the clams with their juice and the extra can (drained), and the seasonings.  Heat 5 minutes, or until hot.  Add cooked pasta to the sauce, give it a good stir, and serve!

*I usually keep the pot on the stove on low after serving everyone just to keep the pasta warm.


Ranch Chicken Strips

I know this is a lame photo, but in my defense my husband ate my post!  Or more specifically, he ate the dish I set aside with the chicken for my photo.  So, it wasn’t entirely his fault – I know better than trying to take a photo of dinner.

So this piece of chicken was what was left of the entire meal I cooked – which is a good thing.  This is one of those meals that the kids really like – and I love that it only has three ingredients!  Whoopie!

Ranch Chicken Strips Adapted from Chicken Soup for the Soul Recipes for Busy Moms

3/4 of a large bag of potato chips (I use Ruffles)*, crushed

1 cup of ranch dressing (my kids prefer Marzetti’s)

5 boneless, skinless chicken breasts (trimmed and sliced into inch strips)

Pour the crushed chips into a large (shallow) bowl, and the ranch dressing into another bowl.

Simply dip each chicken strip into the ranch dressing, then coat it in the potato chips and place in an ungreased (glass) 9 x 13 inch baking dish.

Place in the oven (uncovered) at 375 degrees for about 45 minutes.  They should be nicely browned and the juices should be clear.

Serve with a salad, mashed potatoes, fresh rolls, and fruit!  Yum!

*I’ve tried this recipe with baked potato chips and it doesn’t turn out well.

Linking to: Tidy Mom, I Heart Nap Time