Our new Door County Neighbors…

My parent’s house (next door to Egg Harbor Lodge) was sold by my “brothers and sisters”  last winter after my dad passed away two years ago (long story).  Our new neighbors, Jill and Kevin are great.  It is nice to have someone living in the house again albeit bittersweet.  They have painted the interior rich colors and Jill has decorated it beautifully.  They made the back deck larger and plan on redoing the patio area in the front.  I think my parents would approve.  Kevin gave us some King Crab legs (think Deadliest Catch) last week which we promptly thawed out, warmed up and ate with melted butter.  King Crab are cooked and flash frozen right on the boats that catch them, Kevin informed me.  I made the Pioneer Woman‘s Linguine with Clam Sauce to serve with the crab legs.  What a feast.  Gotta love neighbors who give us food!  Jill loves to cook just like I do.  If you see Kevin and Jill (probably on our back deck having a cocktail with Mark and me or Jill sunning at our pool) this summer, give them a warm welcome and feel free to share a story about my parents… I know they’ll get a kick out of it.

Anyway, the recipe for the linguine was so good, I thought I would share it…

Linguine with Clam Sauce by The Pioneer Woman Cooks

  • 1 pound linguine
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 minced garlic cloves
  • 2 ten ounce cans chopped clams, drained and juice reserved
  • 3/4 cup white wine
  • Juice of 1/2 lemon, plus lemon slices for garnish
  • 2 tablespoons chopped parsley
  • 3/4 cup heavy cream
  • Salt and fresh ground pepper
  • Grated parmesan

1. Cook the linguine according to package directions until al dente.

2. Meanwhile, heat olive oil and one tablespoon butter over high heat.  Add garlic and clams and cook for 3 minutes.

3. Pour in the white wine, scraping the bottom of the pan with spoon.  Cook for 3-4 minutes until sauce is reduced.  Add remaining butter and stir to melt.

4. Reduce heat and squeeze in the lemon juice.  Sprinkle in parsley and add the cream.

5. Add salt and pepper.  Thin sauce with clam juice if needed.

6. Pour pasta into heated bowl.  Pour the sauce on straight from the skillet.  Toss to combine, and garnish with lemon slices and parmesan cheese.

Linguine with Clam Sauce

FYI… this wasn’t a “figure friendly” meal, but anything in moderation, right?

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