I've made these clams four times in the past month so I figure it's time to let everyone know exactly how it's done. I'm only a little obsessed. There's a couple of different ways you can do things and I included all the options below so I'll leave it up to you to decide on what kinda cooking adventure you're in the mood for.
I buy fresh clams from Heinen's because I know their stuff is always high quality - buying seafood can be sketchy. The little neck clams come in bags of 25ish and I think that's enough for 4-5 people if you're serving it with pasta or bread.
Making ravioli with wonton wrappers is quite the game-changer. They are sort of thin and whatnot but it all worked out and I didn't have to make it rain flour in my kitchen while attempting to make my own pasta sheets.
This recipe makes enough filling for about 12 raviolis and they are pretty large so it's more than than you would think. Comment below if you have questions!
It's as good as it sounds, TRUST ME. I've always loved eating buttered noodles so much that whenever I'm having plain old spaghetti sauce noods, I butter the pasta before pouring on the tomato sauce. So that's where this idea came from. As for the garlic - I think it's safe to assume that I'll always find a way to incorporate a clove or two into every recipe.
I love buying canned tomatoes that are peeled because when you cook with them in recipes there's lots of juice that's not pasty so it allows the pasta sauce to be less thick and more spreadable. When blending the chunky tomatoes and their juice you get this like insane texture that's almost too good to be true. It's kinda like a tomato broth. Adding olive oil to my pasta sauces has also recently become a thing that I do because the oils, just like the watery-tomato-juice, loosens up the sauce.
Sunday was one of those days that I swore off drinking for a while - and then I found myself pouring Absolut into my dinner like it was NDB. Lucky for me, this vodka concoction didn't involve soda water and lemons, it involved pasta, garlic, and tomatoes.
Cabbage and noodles might possibly be the easiest pasta dish to make. My Grandma is very Polish and she always finds a way to incorporate cabbage into most meals, so I grew up liking it. I was told by someone one time that "cabbage smells like feet," but a head of cabbage contains more nutrients than a whole football field of ice-burg lettuce - sooooooo stinky feet it is.
I added a couple different types of seasonings and oils to this particular batch of cabbage and noodles because I was feeling the idea of flavor and wanted something kind of spicy.
High five to Trader Joes! They sell this amazing pasta sauce that has quinoa in it (which at first made me weirded out but after I tried it, I was obsessed.) If you are too lazy to get your butt to the store you can use the recipe I posted below which is a tiny bit altered from the store bought sauce. Quinoa is full of antioxidants and nutrients and adding it to pasta sauce is a great way to get more out of your typical pasta dish.
So I'm officially BFF's with Chrissy Teigen now that she quoted a photo of my recipe on twitter and said "Holy amazing idea". THANKS CHRISSY, I love you.
Anyways. I woke up this morning really determined to come up with something funky. I've been craving biscuits and gravy lately and I'm clearly always in the mood for pasta. The sausage gravy works perfectly as a nice creamy pasta sauce and I love salty pork sausage forever. The combination of all these things is honestly great--the only thing I would switch out is probably the type of pasta I used. All I had at home was spaghetti, if it were my choice I would of used some conchiglie pasta so that the gravy could fill it's pockets and there would be more deliciousness in every bite. Random thought: What if somebody made sausage and gravy ravioli or pierogis. UGH, YUM!!!!
I can never decide if I'm in the mood for alfredo or traditional tomato sauce on my pasta. I love the creamy garlic and buttery flavors of the alfredo and you really can't go wrong with traditional tomato sauce. This creamy tomato sauce, or 'blush' sauce is the perfect combination of both white and red pasta sauces. And it has wine in it, because.. wine.
I experiment with how I like to eat noodles at least once a week with different ingredients I find hiding in my kitchen cupboards. This recipe is pretty simple, but I love it because sometimes I just want a big bowl of noodles without a whole lot going on. Comfort food at its finest! I always boil a large pot of water on the stove and then put a skillet next to it on the simmer burner. Then I add a bunch of different things into the skillet and experiment with different flavors one lick at a time until I'm content with the overall taste of the sauce.
This sauce is a mixture of sour cream, chili oil, tomato sauce, butter, red pepper, and garlic. The smell alone is enough to get me so excited!! Deliciously light red and spicy, perfect for smothering on noodles. If you are feeling carnivorous, you could always add some chicken.
Instead of traditional pasta carbonara with spaghetti noodles I decided to try something different. Just kidding--the true story is that I only had one kind of pasta in my pantry today, so this was my attempt at incorporating lasagna noodles into a carbonara dish, because I was craving the combination of the creamy sauce with salty pancetta so badly today.
I had a really hard time saving enough penne noodles and sauce to make the actual pizza, because the flavor alone of the pasta is so delicious! I made a creamy white sauce and seasoned it with paprika and garlic. The flavor reminds me of chicken paprikash, which is another one of my favorite meals. I don't know about you but I love carbs, so the combination of pizza and pasta is straight magical. Make sure that you use enough cheese so that the whole top of the pizza is covered, because the cheese acts as a net when it melts and it holds all the pasta together for when you slice up your za.
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