Daily Prompt – Time Capsule What would you put in this year’s time capsule to channel the essence of our current moment for future generations?
With the food channels, food blogs, Facebook and Pinterest recipes; gluten free, Paleo, South Beach, low fat, heart healthy, raw, green smoothies, sugarless; take your pick, there’s recipes for everyone on social media. They circumnavigate the globe in a (healthy) heartbeat! A good mac and cheese recipe can be enjoyed in Paducah, Kentucky or Mumbai, India. So, although I don’t normally blog about food unless it benefits the health and welfare of the general public (see Grandma Bernstein’s Chicken Soup), I have something I want to say.
If included in this year’s time capsule, my recipe for Linguine with Clam Sauce has the potential to promote peace and prosperity in the future. Warlike factions will be clamoring to get to the peace table if my clam sauce is being served. The aroma of garlic and onions simmering in butter speaks to a universal language of home, hearth and family. There can be no arguing or dissention with a mouth full of linguine covered with a rich, creamy, savory clam sauce. The culture of every country demands a certain etiquette when breaking bread. And, speaking of bread … this recipe should be served with fresh garlic bread (Cuban, French, Italian, naan, pita, who cares?) made with additional garlic, butter and romano/parmesan cheese.
There will be nothing left but goodwill and the slick memory of the clam sauce on the bottom of your serving bowl. Your guests at the peace table will throw down their butter stained napkins instead of the gauntlet and will join in singing your praises. Satiated and mellow from the fat, carbs and gluten, peace talks can continue over cups of espresso and a dessert tray.
Please spell my name correctly when you nominate me for the Nobel Peace Prize.
Linguine with Clam Sauce
3 tbsp. olive oil
3 tbsp. butter
1 small diced onion
4 cloves of garlic, minced
1 pinch red pepper flakes
1 tbsp. lemon juice
1 tsp. oregano
1 tsp. basil
1 tbsp. Old Bay Seasoning (I substituted Italian Seasoning)
3 cans minced clams with juice
1 tsp. parsley
1 lb. linguine (I used 1-1/2 pounds)
Supposed to serve six, but only served 4 in my family (they’d rather eat than fight)
Melt the butter & oil in large pan. Saute onion and garlic and add red pepper. Cook until translucent. Add lemon, oregano, basil and Old Bay Seasoning (or Italian Seasoning), stir and add clams and juice. Simmer for five minutes. The onions and garlic will become almost creamy.
Meanwhile, cook your linguine as usual. Drain but do not rinse keeping back about a cup of linguine water. Add the drained pasta to a serving bowl and add the clam sauce & mix well. Add some of the pasta water to help the sauce adhere to the pasta.