New Recipe Week!

I’m tired of making the same meals week, after week, after week.  Growing up I remember my mom complaining that she didn’t mind making dinner every night but she hated coming up with different foods to cook.  I totally feel the same way!! I don’t mind cooking but I’m tired of cooking the same stuff!  So this week is New Recipe Week!!! I decided that I was going to make several new meals, maybe even some snacks, and hopefully they will make it into our rotation!

As everyone knows I LOVE the Pioneer Woman.  One day I hope to live on a cattle ranch, have a beautiful lodge to entertain in and have an endless amount of amazing recipes to share with everyone.  For Christmas I received her cookbook and so far I’ve only used it twice.  Both recipes were amazing so I knew I wanted to pick a few new recipes from her book.

Tonight I started with her Linguine with Clam Sauce.  Ever since Glenn cooked it down at the beach a few weeks ago, I’ve been wanting to try it.  And although it wasn’t exactly like Glenn’s, it was still AWESOME!!  The only problem was that Ree’s recipe calls for a cup of heavy cream and we all know how Ichiro and I do with cream! haha  We decided that we were going to cook it anyway and give it a try.  After one bite Ichiro said that it was so good that he was going to run to the store to get Lactaid pills, and he did!  I plan on making this recipe again, it made the rotation!!  Maybe next time I’ll try omitting the heavy cream.

(I, of course, forgot to take the camera out tonight so this picture was taken when http://framed-mylifeonepictureatatime.blogspot.com made PW’s recipe)
Pioneer Woman‘s Linguine with Clam Sauce

INGREDIENTS

• 2 – 10 oz cans of clams, drained, juice reserved
• 3 cloves garlic, minced
• Chopped parsley
• 2 tbsp butter
• 2 tbsp olive oil
• ¾ c. white wine
• ¾ c. heavy cream
• Juice of ½ lemon
• Linguine or spaghetti
• Salt and pepper to taste

DIRECTIONS

• · Cook pasta according to package directions
• · Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
• · Add the clams and garlic, cook about 3 minutes
• · Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”
• · Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
• · Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through
• · Serve over pasta