I'm spending the day in and prepping for spring! I'll show you my little mini green house that I'll be using to prep seeds for sprouting, and then from there, I'll be putting them in my hydroponics garden. After that, I'll keep my promise and show you how to make a canned clam linguine in a white sauce.
Frugal Linguine with a White Clam Sauce
Ingredients:
1/4c Unsalted butter
3 oz (or more) of Panchetta
1 tbsp garlic
2 cans drained chopped clams
1 cup of clam juice
1/3 cup of white wine
1 tsp chili flakes
1/2 cup parmesan
1/4 cup parsley
Instructions:
1.) Get a large pot of salt water on the stove and set the heat to high for it to boil.
2.) In a large sauce pan, melt the 1/4 cup of unsalted butter and then add in your panchetta. Cook until the panchetta is a golden color.
3.) Start to cook your pasta to al dente.
4.) To your sauce pan, add in your garlic and cook until it starts to brown but not burn, and then add in your chopped clams along with your clam juice, white wine, and chili flakes. Cook for 2-3 minutes.
5.) Add the cooked and drained pasta to the sauce and mix well with the parmesan and parsley. Serve immediately with a side salad if you wish.
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