This is a simple dish that can get thrown together so quickly it makes a great weeknight meal.
12 oz linguine
8 oz sliced Mushrooms
1/4 c diced Onions
2 Tb butter
1/8 tsp Pepper
1 tsp dried basil
2 Tb dried Parsley
8 oz cream cheese
20 oz canned clams
Set a pot of salted water on the stove and heat it to a rolling boil to cook the pasta. By the time it is done, the sauce will be ready.
Melt the butter over medium heat and saute the onions and mushrooms till the mushrooms are a golden brown and the onions are clear. Open the clams and add the liquid only. Reserve the clams for latter. Add the pepper, basil and parsley heating it to a low simmer. Cut up and toss in the cream cheese. Stir until it has fully melted into the sauce. Doesn’t it look good already?
Keep the sauce warm till the pasta is just about ready and add the clams at the last-minute. If they cook too long they can become chewy. Once the clams have been added, the pasta goes directly from the pot and toss.
If the sauce has become a little thicker than you like, add a tiny bit of the pasta water to thin it out. Now is when I taste for salt. if I added some of that pasta water it had salt in it and you don’t want to overdo it.
I like to serve this with some bread and a green salad. I hope you give this a try this week. Let me know how it goes!