Summertime is a good time for pasta dinners, and this Garlicky Clam and Mushroom Linguine recipe makes a delicious and refreshing meal. It’s especially good served with a side salad and these tasty Dill Rolls.
The rolls have an unusual ingredient, cottage cheese, which gives them a fluffy texture. The dill flavor goes great with the garlicky linguine.
GARLICKY CLAM AND MUSHROOM LINGUINE
6 ounces uncooked linguine
Cooking spray
1 (8-ounce) package sliced mushrooms
2 teaspoons olive oil
1 (6 1/2-ounce) can chopped clams, undrained
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
6 garlic cloves, minced
1/2 cup finely chopped green onions
1/3 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
Coat a large nonstick skillet with cooking spray; place over Medium-high heat until hot. Add mushrooms, and cook 5 minutes or just until tender. Remove mushrooms from pan; keep warm.
Add 2 teaspoons olive oil to pan; add clams and next 3 ingredients, stirring often, until mixture comes to a boil. Reduce heat; add cooked mushrooms, onions and parsley. Cook 2 minutes.
Add pasta, Parmesan cheese and remaining ingredients. Toss well. Serve immediately. Makes 4 (1-cup) servings.
DILL ROLLS
1 1/2 cups all-purpose flour
1 package active dry yeast
1 cup low-fat cottage cheese
1/4 cup water
1 tablespoon sugar
1 teaspoon crushed dill weed
1/2 teaspoon salt
1 egg
Nonstick cooking spray
In a small mixer bowl combine 1 cup flour and yeast.
In a small saucepan, heat and stir cottage cheese, water, sugar, dill weed and salt until warm. Add to flour mixture along with egg.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Add remaining flour; beat at low speed about 2 minutes or until nearly smooth.
Cover batter and let rise in a warm place till double (about 45 minutes). Stir batter down with a wooden spoon. Let rest for 5 minutes.
Spray 12 muffin cups with nonstick spray. Spoon batter evenly into cups. Cover loosely with plastic wrap; let batter rise till nearly double, about 30 minutes.
Bake in a 375-degree oven for 15 to 18 minutes or until golden. Serve warm. Makes 12 rolls.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
