Posted Monday, April 21, 2008
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Canton Fire Department
1 pound quality linguine (Barilla or DeCeclo)
3 10.5 ounce cans Progresso white clam sauce
6 large cloves garlic, minced or chopped fine
1 large onion (Spanish or white, or Vidalia) chopped
3 tablespoons olive oil
½ stick butter
2 tablespoons parsley flakes
Boil water for pasta. Sauté garlic and onion in olive oil in a large frying pan or saucepot until onion becomes transparent, 3-4 minutes. DO NOT brown garlic --it will become bitter. Add clam sauce, butter, and parsley flakes. Bring to boil then reduce heat and simmer sauce until pasta is cooked.
Cook linguini until it bends (3-4 minutes). Drain pasta, put back in pot, combine with clam sauce, stir once, and cover pot. Let sit for 15-20 minutes. Stir and serve.
Serve with garden salad and your favorite Italian dressing and garlic bread. Condiments: salt, black pepper, crushed red paper and grated Romano or Parmigianino Reggiano cheese (Parmigianino is expensive but worth it).
Serves 2 firemen or a normal human family of four.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.