Clams and Noodles

A simple name for a deelish dish. Was adapted from a recipe that called for a stick and a half of butter! Well... it was called clams linguine with lemon butter sauce.

I used 2 tbsp olive oil, 2 tbsp butter, and 4 ice cubes of chicken stock instead. First started by sauteeing onions with olive oil til transparent and fragrant. Then I added the butter, stock and 5 -6 cloves of minced garlic. Let that simmer a bit until the girls finished dicing 1 cup of button mushrooms. Then I added the mushrooms and 1/2 cup of diced mixed heirloom cherry tomatoes. Let that simmer up a bit then added 2 1/2 lbs of cockles. Put a lid on and let it cook for about 5 minutes. I stirred the cockles eery couple of minutes and made sure they all opened up.

At this point, I tasted the broth and it was already heavenly. Then I added the juice of 1/2 lemon, 2 spoonfuls of capers, and a handful of fresh sweet basil chiffonade.

The clams and sauce were spooned over freshly cooked organic whole wheat spaghetti noodles. So ono! The girls liked a little freshly grated pecorino with theirs. Booboo liked the clams wheras Nunu refused to try them at all. They did eat their steamed kale side though.

Loved this dish and it was so easy to make. YumYum.