Robin Miller’s Linguine and Clam Sauce

How I love my local 99 Cents store. I get red and yellow bell peppers at 99 cents a pound, three cucumbers for a dollar, and 28 ounce cans of tomatoes there. I had a chance for some “me” time at the 99 Cents store the other day, so I did some exploring. I came across canned clams and clam juice. Humm .. .  would the clams taste like cat food? I was scared. I bought them anyway. The day before I had seen a show on Food Network about linguine and clam sauce, and the recipe called for clam juice and canned clams. Now was my chance to make this dish budget-friendly.

I came home and opened the clams, fully expecting I might be knocked over by the smell of Meow Mix. To my surprise, they were not at all fishy, but I did rinse them anyway. The recipe turned out great, and the kids even loved it. I only used 6 ounces of clams, unlike the two, 10 ounce cans called for in the recipe. I was unsure how the kids would react to the clams, and buying only one can saved on cost. The linguine I used was only 79 cents a pound, as I stocked up during a big sale a month ago. I served pasta with homemade garlic rosemary bread and a salad. It was one great dinner on a shoestring.

Linguine and Clam Sauce

Adpated from Robin Miller, Food Network

• 1 box linguine
• 1 tablespoon olive oil
• 1/2 cup chopped shallots
• 2 to 3 cloves garlic, minced
• 2 (10-ounce) cans whole baby clams, drained (I used one, 6 ounce can, but think I’ll try 2 cans next time.)
• 1 teaspoon dried oregano
• 8 ounces bottled clam juice
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup vermouth or dry white wine
• Salt and pepper
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup grated Parmesan or Romano
• 1/2 lemon

Cook linguine according to package directions until al dente.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.

Pour clam sauce over drained linguine, add parsley and toss to combine. Squeeze lemon half over pasta and toss. Top with Parmesan just before serving.

Melt-In-Your-Mouth Slow Cooker Spaghetti and Meatballs

I am so mad at myself. I went to the dollar store and saw these 28 ounce cans of Hunt’s organic crushed tomatoes, for 99 cents. So, I grabbed three cans and fought myself internally on whether or not I should buy more. But, I didn’t. Now they aren’t carrying them, at least for now, and the same ones are $3.19 at the regular grocery store. It will be a cold day before I pay that. I used the cans I had, which is a bummer because my daughter Anna has been begging me to make my spaghetti and meatballs.

There is something special about homemade spaghetti and meatballs. I love watching the savory sauce bubble away in my slow cooker, with the meatballs all snuggled in the pot. I’m telling you, these meatballs are so tender they almost fall apart. The trick in them staying together so nicely in the first place is to put them together the night before and chill them. You would want to do that anyway, because who has time in the morning to roll meatballs while getting the kids ready, and breaking up their fights? The recipe calls for 1 1/2 pounds, but I use 2 pounds and somehow always get exactly 13 meatballs. When you are rolling them, keep in mind that they will shrink during cooking, and if you make them too small they are at risk for falling apart. And you really need the crushed tomatoes here because of the texture it gives, and the way it seems to accept all of the flavors. Just please, don’t pay $3.19 a can.

Italian Meatballs

Adapted from “Slow Cooker Favorites,” Betty Crocker Magazine 2003

1 1/2 to 2 pounds ground beef

1 small onion, chopped (1/4 cup)

2 cloves of garlic, finely chopped

2 tsp Italian seasoning

1/4 cup Italian style bread crumbs

1 egg, slightly beaten

Heat oven to 375. Line baking sheet with tin foil and spray with cooking spray. Mix all ingredients and work it through your fingers well before rolling it into meatballs. Roll the meatballs into uniform sizes. Bake the meatballs until browned, but they do not have to be fully cooked. Put in the sauce (recipe to follow) and cook for 8 hours on low. Towards the end, (last half hour or so) take off the slow cooker lid and let the sauce thicken.

Marinara Sauce

“Slow Cooker Favorites,” Betty Crocker Magazine 2003

1 cup chopped onion

8 cloves of garlic (some of you may be tempted to cut back on that but don’t do it – - do not do it)

2 cans (28 ounces each) crushed tomatoes with Italian herbs that do not cost $3.19 a can

1 can (6 ounces) tomato paste

1 TBSP olive oil

2 tsp sugar

2 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

1 tsp pepper

Mix all ingredients in slow cooker. Add meatballs and cook on low for 8 hours.