Linguine with Clam Sauce 4 tablespoons extra virgin olive oil 3 tablespoons butter 4 cloves garlic, finely chopped 1 shallot, finely chopped (or 1/3 cup finely chopped onion) 3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice) 1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids) 2 teaspoons Worcestershire sauce 1/2 cup finely chopped parsley Salt to taste Freshly grated parmesan 1 pound of linguini
1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese
Pappardelle with Bolognese Sauce, A combination of ground beef, ground pork and pancetta lends great flavor to this classic Italian sauce, which is tossed with wide pasta noodles known as pappardelle. Be sure to cook the pasta until it’s just al dente—tender but still a bit chewy. You won’t need all of the sauce for this dish; freeze the rest to serve again with pasta or to use in lasagna.