food blog – Page 3 – Parmesan Princess

24
Sep
2014

Pittsburgh Food Trucks: On Board The Saucy Mamas Italian Food Truck!

categories: Around Pittsburgh, Homemade Italian, Restaurant Review

“It would be a dream come true if we were allowed downtown. [The Three Rivers Arts Festival] was our favorite event. People were lined up 30 minutes before we started!”- Saucy Mamas Italian Food Truck and Catering

Did you know Pittsburgh food trucks cannot legally serve food to the public downtown? With strict laws regarding parking locations, amount of time serving, and hours of operation, Pittsburgh food trucks are in a constant struggle to get in front of their customers. According to
www.pghmobilefood.com, some of the current laws are driven by distance from downtown restaurants. Would the customers buying a Bar-B-Cone or a chicken panini on the street be the same customers doing lunch in one of Pittsburgh’s finest?
Head over to Pgh Mobile Food’s website and read the information, fill out the petition to change the laws governing our fabulous food trucks.

Enjoy my next stop! The Pittsburgh Food Truck series continues with even more unique, awesome food served through a window on a truck!

Saucy Mamas Italian Food Truck and Catering!

Paninis, meatballs, and Italian sausage, all of the authentic homemade Italian favorites you wish for, cooked and served by the authentic, saucy mamas you expect!

From left- Kim, Megan, and Diane ( Brittany has a new little meatball at home and is taking some time off). Photo time following he lunch rush at an office building in Wexford! — From left- Kim (family friend helping out) Megan, Diane, and Brittany (not pictured) has a new little meatball at home and is taking some time off.
Photo time following the lunch rush at an office building in Wexford!

Saucy Mamas Diane Forrester, Megan Coleman, and Brittany Newton opened their food truck for business in February with Steel City work ethic, a lot of sweat -a food truck in the summertime is hot!- love, and hope that people would enjoy their food.

What a cool truck! Saucy Mamas Food Truck and Catering! — What a cool truck! Saucy Mamas Italian Food Truck and Catering!

As I chatted with a few customers in the Saucy Mamas lunch line at a Wexford office building, they were expecting average Italian food and were blown away by the delicious, homemade menu items.

The chicken panini is the Saucy Mamas' most popular item right now! — The chicken panini is the Saucy Mamas’ most popular item right now!

Flattered by the compliments and praise, Megan told me a great customer story, “One customer bought a tray [of the five cheese meaty lasagna] for his mother’s birthday and called the next day to say it was the best he and his family had ever had.” The saucy mamas are so humbled and grateful for the feedback…they better get used to it!

The meatballs, wow! Without giving up their secret meatball recipe, the saucy mamas did tell me their balls are baked and loaded with garlic and herbs. The secret to keeping them moist? Parmesan cheese. Topped with the Saucy Mamas’ marinara and fresh grated parm, Yum!

The Saucy Mamas are just getting started. I can’t wait to see what they come up with next! Brace yourselves for their fall menu! Hearty soups and cheesy lasagna will be new for fall!

Being a saucy mama myself, I fit right in on this truck! Saucy Mamas who cook homemade Italian food is a sisterhood. I love these girls and can't wait to see where they go from here! — Being a saucy mama myself, I fit right in on this truck! Saucy Mamas who cook homemade Italian food is a sisterhood. I love these girls and can’t wait to see where they go from here!

Entertaining for the upcoming holiday season? How about a tray of Saucy Mamas meatballs? Or lasagna? Reasonably priced and Homemade- these meatballs are not coming out of a freezer!

My meatball totally approved! And she's a picky princess ; ) — My meatball totally approved! And she’s a picky princess ; )

Ciao!

Saucy Mamas Italian Food Truck and Catering
Saucymamaspgh@gmail.com
412-367-7777

17
Sep
2014

Two Ingredient Pumpkin Carrot Muffins For You, Pumpkin!

categories: Breakfast, Recipes

09/08/14
Dear Parmesan Princess:
I’m hoping you can help me out. I want to surprise my family and cook or bake something for our 1st Anniversary as a family October 4th…for our new blended family. Something for breakfast or possibly dinner. Recipe must be very simple.

Thank you,
(He would like to remain anonymous, so we will call him, Pumpkin)

Dear Pumpkin,

This is awesome! Congrats to you!! Since October 4th is the first Saturday in October, how about something pumpkin for breakfast? Your house will smell amazing the whole rest of the day! I’m a super pumpkin freak, well until Thanksgiving, and then I’m totally over it- sick of it- done.
I’m thinking 2 ingredients should do the trick? And a muffin pan?

A mom actually contacted me recently about an easy pumpkin muffin recipe for her son’s football team and I have been playing around with different ideas, so good timing!

My “church ladies” taste-tested the same recipe, but with eggs and a larger can of pumpkin last week and they were delicious, but totally too sticky. I took out the eggs and they were great!

These muffins are super easy and perfect, Pumpkin. ; ) Enjoy!
Ciao,
Parmesan Princess

Super Easy Pumpkin Carrot Muffins
Makes 16 muffins
Ingredients:
1 box Betty Crocker Super Moist Carrot Cake
1 15 oz. Can Pumpkin Pie Mix (not just plain pumpkin filling) but the pie mix.

Yup, that’s it!

Directions:
Preheat oven to 375 degrees.

In a bowl, mix pumpkin into Super Moist carrot cake mix.

Spray muffin pan with Pam.

Fill each circle in the tin 3/4 full.

Muffins will bake and expand- careful not to overfill!

Bake 15-20 minutes until a toothpick comes out clean.

Delicious! They will love these muffins! — Delicious! Your family will love these muffins!

Ciao!

14
Sep
2014

Pittsburgh Food Trucks: On Board The South Side BBQ Truck!

categories: Around Pittsburgh, Learn From An Expert, Restaurant Review

Is Pittsburgh finally catching up to the food truck boom? There is something trendy, hipster, and totally sexy about getting great food from a mobile truck! The latest trend? Hiring food trucks for wedding receptions, after parties, and corporate events to supply the hottest gourmet grub.

I can remember only a few Indian and Middle Eastern trucks feeding students and faculty at Pitt library. They are still there with long standing permits and no air in their tires. Other trucks are mobile babies born from successful restaurants, to talented cooks looking to build a brand with little overhead. My first stop on the food truck roundup is the South Side BBQ truck!

You can't miss this truck! — You can’t miss this truck!

When I met up with South Side BBQ, it was lunch hour outside the Pittsburgh Public Market in the Strip.
Brothers Mike and Pat Joyce took their BBQ to a truck about 8 months ago. The two have extensive restaurant and food service backgrounds which has helped make them successful. Not to mention, they totally thought of everything!!

Extremely knowledgeable and talented. Pat owns the 17th Street Cafe now turned South Side BBQ Company restaurant and Mike spent his career working with Big Burrito company!

With a Stump Smoker right on board and a large grill, these two did their homework.

Hot or Not Sauce to the menu item names. This is one cool truck! — Hot or Not Sauce to the menu item names, South Side BBQ is one cool truck!

Mike and Pat took a trip to Memphis in May for the biggest food truck convention in the country to learn tips and tricks from the best.
Pat says, “They’ll laugh you outta there if your ribs fall off the bone. Means they were cooked way too long!”
I must admit I never knew that?? and I cook mine too long. Oops!

As we were talking customers lined up, mostly first timers. Beautiful, juicy pulled pork and creamy mac ‘n cheese were in every order. In my opinion this would be the hardest part, to keep the food hot, juicy and not let it dry out. Mike said, “You learn your time and temps to keep everything perfect.”
Wings and ribs are made to order on the South Side BBQ truck.

The most popular item? The BarBCone. A fresh waffle cone filled with creamy mac’n cheese a big scoop of juicy pulled pork pork, a squirt of house-made BBQ sauce, and topped with a crunchy vinegar based coleslaw.

New for Fall is the goBBlerQ!
Mac’n cheese or stuffing, smoked turkey, and cranberry coleslaw!
I am definitely going back to try it! Gobble Gobble!

Pat (left) and Mike are the real deal when it comes to BBQ! Stop in, say Howdy, grab a BarBCone, and tell them I sent you!

Find out where the South Side BBQ truck will be and when!
Pittsburgh Food Trucks
@PghTrux
Follow South Side BBQ on twitter and Facebook!

Ciao!

07
Sep
2014

Don’t Fumble Your Game Day Menu! Let’s Go Steelers!

categories: Around Pittsburgh, Crockpot, Dinner, Grill, Healthy Living, Healthy Snacks, Party Time, Recipes

Here we go. A chill is in the air for the start of football season. Friends and family gather to watch football and your menu is in the game!

Here We Go! Image by Rant Sports — Here We Go!
Image by Rant Sports

Play good defense and block those polyunsaturated fats, hydrogenated oils, and hefty calories! Football food does not have to be unhealthy!

Football Favorites Healthy Plays:

Snacks:

Vegetable tray– The crunch eases game time nerves! Tackle the dip. Lower calories by opting for a light avocado or bean based dip.

Warmed, flavored Chex Mix– instead of potato chips, run a healthier option. There are many flavor comninations!
Garlic Parmesan Chex Mix via Julie’s eats and treats

Photo by Julie's Eats and Treats — Photo by Julie’s Eats and Treats

Fresh Guacamole or a hummus bean dip is always a touchdown. Serve with vegetables, tortilla chips, or cucumber chips!
Fresh Guacamole By Parmesan Princess

The halftime lineup:

Instead of pizza, wings, french fries and fried chicken, how about pulled chicken/pork, grilled skewers, turkey burgers, and a big salad!

Crockpot Pulled Chicken By Dashing Dish

Serve with BBQ sauce and avocado spread to give variety! Photo by Dashing Dish

Grilled Shrimp Skewers By Parmesan Princess

Mexican, turkey chili or grilled skewers are always a healthy and easy play!

Pesto Turkey BurgersBy Parmesan Princess

Serve on wheat buns or without bread! Leaf lettuce is a great burger wrap!

Play clean. Eat clean!
Let’s go Steelers!!
Ciao!

02
Sep
2014

Supercharged Sweet Potato Falafel Balls! A Chickpea Flour Debut!

categories: Healthy Living, Recipes, Sides

Many of you are asking me for gluten free recipes and substitutions. Chickpea Flour is my newest gluten free favorite! With an earthy, sweet taste, this gluten free flour creates delicious pizza dough, muffins, cakes and sweet potato falafel balls!

Bob's Red Mill is the easiest to find! Pennsylvania Macaroni sells chickpea flour in one pound plastic bags. — Bob’s Red Mill is the easiest to find! Pennsylvania Macaroni sells chickpea flour in one pound plastic bags.

Chickpea flour gets sticky. Be sure to wet hands before trying to mold it and grease your baking vessels well before baking. It will stick!

Supercharged Sweet Potato Balls

Ingredients:

3 sweet potatoes, peeled (see directions)

1/2 cup kale, finely chopped

1 clove garlic, finely chopped

3/4 cup chickpea flour

1 tbsp. Cumin

1 tbsp. Brown sugar

Salt/pepper

1 tbsp. Chia seeds

1 tbsp. Sesame seeds

Directions:

(Long method, shorter method, shortest method.) Bake peeled sweet potatoes for 1 hour at 400 degrees and mash or microwave peeled potatoes 10-12 minutes and mash or mash drained potatoes from the can.

Use a potato masher or a fork! — Use a potato masher or a
fork!

Preheat oven to 400 degrees.

Mix in kale, flour, garlic, cumin, salt and pepper.

Mix well! Chickpea flour will stick to some ingredients and not others!

Wet hands and roll mixture into 1 inch balls.

Place the balls approx. 1 inch apart on a greased baking sheet.

Sprinkle on chia seeds and sesame seeds.

Spray baking sheet with Pam.

Bake for 12-15 minutes at 450 degrees or until the sweet potato firms.

Serve with your favorites as a side dish, or alone as a snack!

Enjoy!
Ciao!

28
Aug
2014

Back To School! Turkey Kale Orecchiette!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Homemade Italian, Recipes

Another quick back to school meal is a 20 minute pan sauce! Throw in some veggies and superfoods and you have a healthy, easy dinner!

We enjoy superfood kale in a pan sauce, in our pizza, and even baked into kale chips! — We enjoy superfood kale in a pan sauce, on our pizza, and even baked into kale chips!

Kale chip recipe:
http://www.parmesanprincess.com/2014/04/10/super-chips-garlic-parmesan-baked-kale-chips/

My kids love to pick out pastas when we are at the store. One of their favorites is orecchiette, Italian meaning ears, or spaceships, or planets, so they say.

The names the kids come up with are so funny! Big springs, little springs, little seashells, tubes, strings!

When kids get involved in the dinner process, they are more likely to eat the meal, even if it is full of healthy vegetables!

Turkey Kale Orecchiette

Ingredients:

2 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion, chopped
1 lb. lean white meat ground turkey
1 35oz. can San Marzano tomatoes
1 -1/2 cup kale, washed and chopped
1 tbsp. Chopped basil
1 tbsp. Chopped rosemary
1 tbsp. Chopped thyme
Salt/pepper
1 lb. orecchiette pasta
Fresh grated Parmesan cheese

Directions:

Heat oil on medium heat in a your deepest frying pan.

Press garlic and cook until softened, 5 minutes.

Add the turkey and cook until no longer pink. Drain any fat.

Add onion, tomatoes, basil, rosemary, thyme, salt and pepper and cook for 10 minutes until

Separate the curly kale leaves from the middle stem and chop.

heated trough.

Add the kale last and mix well.

Meanwhile, boil a pot of water to cook the pasta according to the package instructions and drain.

Add the orecchiette to the pan and mix.

Always top with fresh grated Parmesan cheese! Enjoy!

Ciao!

24
Aug
2014

The 2014 Emmy’s Are Here! I Have Been Nominated for A Liebster!

categories: Recognition

I am thrilled to except this award!

Thank you www.saltyblonde.com for the nomination!

Liebster is a German word meaning “sweetest, kindest, sweatheart,” and a Liebster award is passed along to a new blogger! The nominator chooses a blog that is new, sweet, charming, and intriguing, in an attempt to get to know the blogger behind the blog better! The idea is that the award will move through the blogging community like a chain letter. I have been nominated by the beautiful and talented Bethany at http://www.saltyblonde.com
Thank you my salty blonde friend!

66th Primetime Emmy Awards hosted by Seth Meyers! Monday August 25th @8pm!

11 Randoms About Me:

1. I am a mom of 2! Brady is 5 and Bella is 3!

Photo by http://www.amywilsonphotography.com

2. Most days, I would rather cook than go out.

3. That being said, I could eat Mexican food everyday of my life, for breakfast, lunch, dinner, and dessert.

4. I met my husband while eating breakfast bagel sandwiches in the cafeteria of our office building. Food=Love!

5. I have never been able to replicate that exact breakfast sandwich. A warm bagel, not toasted, with super fluffy scrambled eggs, crisp almost burnt bacon,and a gooey cheese sauce that most definitely came from a generic large can. Fantastic!

6. I love to put outfits together, especially for others. I’m a good stylist if you ever happen to need one ; )

7. I am a bit OCD. I can’t relax or go to bed with a mess, a dirty dish in the sink, or the worst!! a clean dishwasher to unload.

8. I love Pittsburgh; shopping in the Strip District, the restaurants, the vibe.

9. I am the oldest of 5, which makes me the caretaker, the advice-giver, and the one who ensures everyone has enough to eat! (Plus leftovers)

10. I gained 75lbs. and 65lbs. with my pregnancies. Usually I weigh right around 100 lbs. I would eat the tops off of a dozen cupcakes driving 3 blocks.
(Not sharing a photo…ever!!)

11. I am humbled by this award and thrilled to be sharing my love of food with you!

Here are Bethany’s question to me and my answers:

1. Fave restaurant?
Right this minute it is Matteo’s in Lawrenceville! When I was there for Pittsburgh Restaurant Week, I had a dish I can’t stop thinking about…. The Porcini Cappelletti. It is amazing!

Matteo's Lawrenceville — Matteo’s Lawrenceville

2. How did you meet your husband?
Funny how I chose this for one of my randoms. Over breakfast sandwiches!

3. Biggest Fear?
Heights.

4. Celeb crush?
We all have our lists, don’t we?! David Beckham

5. Heels or Flats?
Heels. Being 5’2″, I dont feel like people take me seriously unless I am wearing high heels, but a perfect high wedge will do.

The higher the heels the closer to God, right? Or is it hair?

6. Any beauty trend you wish you could try?
Can you try botox/ fillers and never go back? I know I’m only 29 ; ) but I’m sure eventually I will need something.

7. Beach or CIty?
I love the sun! I actually begin to relax when I’m laying in a lounge chair with a good book, but the best restaurants seem to be in city!

8. Best Vacation Spot
We honeymooned in Aruba and it had everything! Beach, resorts, restaurants, shopping (Aruba had just opened a new Louis Vuitton store while we were there! And I got to pick out my wedding gift from Kevin ; )

9. Fave Movie?
I am not a movie person!

10. Biggest accomplishment?
Raising our two beautiful kids!

11. Favorite month?

December! We entertain all month! Baking, Cooking, cocktails, family and friends! It’s the best!

I am nominating the gorgeous and very talented Amy Wilson of http://www.amywilsonphotography.com, a photography blogger!

Amy, here are your questions:

1. If you could visit any country in the world, where would you go?

2. Solid cream cheese or whipped?

3. If you could go back and change one thing in your past, what would it be?

4. Where is your favorite driving distance travel destination and why?

5. Favorite magazine?

6. What does your favorite go-to outfit look like and how long have you had it?

7. Walking or running?

8. Did you eat wings with your husband while dating him?

9. What is your favorite sport? Team?

10. What is your #1 dish to bring to a party? Recipe?

11. What makes you smile the biggest in life?

Thanks again! Congrats, Amy!!
Ciao!

17
Aug
2014

Browning or Saucing? Should You Cook Your Meat Before It Hits The Sauce? Or Go All In?

categories: Dinner, Healthy Living, Homemade Italian, Recipes

Don’t mess with my sauce! For those of us who make homemade pasta sauce, more than likely, we are in agreement about one thing: Our sauce is the best sauce. Whether it’s grandma’s recipe, Giada’s recipe, or from the internet ; ), we take possession and will defend our sauce anyday, anytime. Back up.

Ok, maybe too strong.

Sunday Sauce with Homemade Italian Sausage

So many different recipes and ingredients all yield a great sauce! From crushed tomatoes, whole tomatoes, and San Marzano tomatoes, to veggies, meat, and spices, there are many different types of sauce and cooking variations.

I get many questions and comments regarding sauce do’s and dont’s. The latest question is “Should I brown my meat before putting it in the sauce?” Great question!

I don’t brown…but there are great reasons for both methods! Ground meatballs, Italian sausage, pork, or ox tail, can all be put directly into the sauce raw as long as you are cooking the sauce until the meat is cooked. I cook my sauce for approximately 4-6 hours.

Here are 5 observations I have made after trying both methods:

1. I love putting my round meatballs into the sauce and having them come out round! I have tried browning meatballs and it caused some kind of cone head problem. My meatballs ended up like triangles.

I have browned when I didn't have 4-6 hours to cook the sauce! If you don't mind 3-sided meatballs! — I have browned when I didn’t have 4-6 hours to cook the sauce! If you don’t mind 3-sided meatballs!

2. Cooking raw meat in the sauce for 4-6 hours creates the yummy tender tiny bites throughout that surprise our palates.

Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce.

3. The carmelaization during browning will help hold together the meat as it cooks in the sauce.

4. Browning adds flavor and texture to the meat.

5. The fat can be drained after browning. Shhhh! (The fat adds and irreplicable flavor!!)

Do you brown or sauce? I would love to hear from you! Please share!

Of course, both methods are great! I encourage you to try them, get creative, and don’t forget to add fresh grated Parm!

Own your sauce!
Ciao!

11
Aug
2014

Fish Week Finale: Luke Wholey’s Wild Alaskan Grille!

categories: Around Pittsburgh, Learn From An Expert, Recipes, Restaurant Review, Shopping, Travel

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

Luke drew quite the crowd while shucking an obstinate oyster Saturday night.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen and actually at one time lived at his restaurant, Luke Wholey's Alaskan Grille. So passionate about fishing and his dreams, Luke is willing to do what it takes to be successful. — Luke works in his kitchen everyday and actually at one time lived at his restaurant. So passionate about fishing and his dreams, Luke
is willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet sauce and crisp flavor of the skin! — The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

All of the dishes are served with a beautiful presentation! I didn't expect that! — Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!

Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke's fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me! — Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!

Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

One of Luke Wholey's Alaskan Grille's most popular entrees, it is also the favorite of the restaurant's maître d, Jerry! — The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

Ciao!

Luke Wholey’s Wild Alaskan Grille
2106 Penn Ave. in the Strip
http://lukewholey.com

09
Aug
2014

Fish Week! Linguini Clams! No Shirt Required!

categories: Homemade Italian, Recipes

Serve with ciabatta bread and butter. Always top with fresh grated parmesan cheese!

This is the last dish I will be cooking for fish week! It’s Luke Wholey’s tonight for the fish week grand finale. Cool, right?
I call this dish linguini clams because there is no actual pasta sauce to scoop on top. The linguini soak up the liquid, and the clams, chunks of tomato, pieces of onion, herbs, and grated Parmesan cheese stick to the linguini. In my opinion, this is a perfect linguini clams. Much different than a bowl of pasta with a traditional marinara and added clams.

I have ordered linguini clams or cioppino in Italian restaurants for years because I make everything else on the menu at home. Notice how the dish is not saucy, but not dry! Slippery linguini noodles with surprises hidden throughout. — I have ordered linguini clams or cioppino in Italian restaurants for years, paying close attention to the preparation variations. Notice how the dish is not saucy, but not dry! Slippery noodles with surprises hidden throughout.

I say no shirt required because we have rookie pasta twirlers that splatter sauce everywhere and eat in their underwear ; )

As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino's house so we didn't get sauce stains on our clothes! — As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino’s house so we didn’t get sauce stains on our clothes!

Linguini Clams
Ingredients:
2 tbsp. olive oil
3 cloves of garlic, pressed
1 small onion
1 35oz. can San Marzano tomatoes
1/4 cup chicken broth
1/4 cup dry white wine
1 lb. bag Pana Pesca baby clams
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tbsp. chopped thyme
1 lb. linguini noodles (I actually use fettuccine noodles. They are a little thicker than linguini noodles and cook to a perfect al dente bite… Shhh!)
Salt/pepper
Freshly grated parmesan cheese

Directions:
Heat oil in your biggest,deepest pan.

Add onions and sauté until they begin to look translucent.

Add garlic and heat.

Add tomatoes, herbs, chicken stock and mix well.

Meanwhile, bring salted water to a boil in a stockpot for the linguini.

This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh's Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta — This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh’s Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta

Add linguini and cook according to package or until al dente approximately 7-9 minutes.

Add clams to sauce pan and cook while linguini is boiling. Clams will cook within 10 minutes.

Drain the linguini and add slowly into the sauce pan while mixing well.

Before photo. The mixing and absorbing of the liquid is the most important part of this dish. Almost like mixing homemade sausage! Your arms will get tired!

Coat the linguini until your linguini/clam ratio is satisfactory.

After photo. See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite! — After photo.
See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite!

Scoop onto a serving plate.

Enjoy!
Ciao!

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Tag: food blog