We’ve all been there….driving home from work on a Friday afternoon/evening wondering what to cook that night. For me, the end of the week signifies running low on supplies because I do my food shopping on Saturdays or Sundays and I did not feel like going food shopping so I started to think….what do I have at home that I can use to create tonight’s dinner. So, my mind starts wandering: pasta? Check…I always have that on hand. Next, what to pair with it….I was not in the mood for the usual so here’s where I started getting crafty. Clams? Check, I have 2 cans of chopped clams but don’t want the usual linguine and clams sauce. Wait! I have those kalamata olives, hmmmm….and some cherry tomatoes….and garlic (another staple I always have on hand). My taste buds are starting to get excited. I will combine all of those things and make something new and different at least for us. So, that is where my new recipe Kalamata Clams came to fruition. Luckily, my husband likes trying new things and he was on board with what I was trying to explain to him on what I was going to make. LOL When I got home and started cooking I also saw that I had some fresh basil from the other nights drumsticks and decided to add that at the end of the dish. All I can say is when it was done I was extremely happy with it. We totally enjoyed it, it was different than the norm and my husband told me to definitely make it again….so here is my recipe. Make your adjustments…..and use more or less of what you like.
- linguine – cooked al dente of course! (1/2 pound)
- 2 cans of chopped clams
- 8-10 cloves of garlic chopped
- butter (8 tablespoons)
- kalamata olives pitted (I like the ones you get at a deli and can put in container yourself)
- crushed red pepper flakes
- cherry tomatoes ( a pint)
- fresh basil (4-6 leaves)
- olive oil
- pasta water if needed
- salt and pepper to taste
Take 2 tablespoons of butter and slowly melt in sauté pan. Sauté garlic, olives and tomatoes. Then, add the the clams, the rest of the butter, a sprinkle or 2 of red pepper flakes(Add more if you prefer it more spicy). Cover and let cook on low until you see the tomatoes making a light broth. Add a little olive oil if you want it a little more saucy. You can also add a little pasta water if you need more liquid. Add your salt and pepper to taste. The more pasta water you add the more salt you will need so taste and judge along the way.
Meanwhile cook your pasta. When that is ready add it to your sauce and mix together. Right before serving, add in your basil leaves.
You can make this with fresh clams as well but like I said earlier I did not want to go food shopping and wanted to use what I had on hand to make this quick dinner. Next time, I may try it with fresh ones. Enjoy!