Linguine in Garlic Clam Sauce
2 cans of clams and the clam juice
1 small onion diced
1/4 cup plus 2 tbsp. garlic infused olive oil
1 tsp. Lemon Twist Sea Salt
4 oz. angel hair pasta
2 oz. freshly grated Parmesan Cheese
fresh basil (optional)
Cook pasta according to the package. Meanwhile, sauté onion over a medium heat, in 1/4 cup garlic olive oil, once onion looks transparent (about 5 minutes) then add the two cans of clams and season with Lemon sea salt, keep warm. Once, pasta is cooked strain & toss with 2 tbsp. of garlic olive oil. Add pasta to the clam and onion mixture and mix well. Plate and top with freshly grated Parmesan Cheese and Fresh basil.
Good idea to have bread (Picual peasant bread) to soak up any remaining clam/onion sauté sauce.
Northfield Olive Oils and Vinegars
Roasted Vegetables with Garlic EVOO & Mission Fig Balsamic
3 Tbsp. of Garlic Infused Olive oil plus about 2 Tbsp. for coating the cookie sheet
3 Tbsp. Mission Fig balsamic vinegar
1 bag of mini tri-color peppers (or 1 of each a red, yellow and orange pepper)
1 large zucchini sliced
4 plum tomatoes sliced
2 tsp. Murray River Sea Salt
Preheat oven to 450 degrees. Coat a large cooking sheets with a thin layer of garlic infused EVOO. Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic and season with Murray River sea salt. Bake for 25-30 minutes until vegetables are slightly and tender. This is a great side dish, or addition to a savoy soup, but one of my favorites is as topping for homemade pizza!