Linguine with Clam Sauce

   Cooking onboard takes a lot of versatility.  When we're out exploring isloated islands, fresh ingredients can be impossible to come by.  On the other hand, larger cities will often have amazing outdoor fresh markets to satisfy our every produce craving.  And each time Uliad moves from one setting to another, the cuisine onboard needs to change accordingly.

   This month's recipe is one that works pretty well in both places though.  Linguine with clam sauce is something I'd throw together back in Wisconsin on a Wednesday night when we had all been busy, nobody had been shopping lately, and now everyone was hungry.  One can make do with staples from the pantry:  canned tomatoes, dried mushrooms, and a jar of dried basil.  But if you HAVE been to the market, you can make the exact same recipe with fresh ingredients and find it all tastes that much better. 

1/4 C. olive oil

2 cloves of garlic, minced

1 fresh tomato, chopped.  (or 1 can of chopped tomatoes)

1 medium onion, chopped  

1 can of chopped clams (do not drain)

1/3 C. chopped fresh basil (or 1 Tbsp dried basil)

1/2 C. chopped zucchini (optional)

sea salt to taste

4 oz linguine noodles.

Boil 2 qts of water, add pasta to cook until al dente.

Put olive oil in medium frying pan.  When oil is hot, add minced garlic and saute for 30 seconds, add chopped onion and cook for 60 seconds, add tomato and clams, including the clam juice in the can.  Simmer for 5 minutes.  Add basil and zucchini and simmer 5 more minutes.  Add salt.

Drain pasta.  Serve clam sauce over linguine.  Serves 3.