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Tuesday, April 13, 2010

Skipper's Linguine













Joe and my father love this dish. And I like it, too (a la Irish Spring soap commercial). I guess for them it's hard to go wrong with bacon, seafood and pasta. The recipe is from the '80s cookbook Better Homes and Gardens' Fish & Seafood. I've added my changes, which include using turkey bacon except on special occasions and cutting back on the butter.

It's an easy, simple recipe, and we always "mmmm" when we eat it. It's a handy pantry recipe because parsley is the only ingredient I might need to pick up.

Skipper's Linguine

6 slices bacon (regular or turkey), cut into 1/2-inch strips
1/4 cup green onion, sliced (I often sub regular chopped onion because I always have it)
2 garlic cloves, minced
6  tbsp. butter or margarine (I use no more than 3, which works fine)
2 (6 1/2 oz.) cans minced clams, undrained
1 (6 1/2 oz.) can tuna, drained
1/2 cup black olives, sliced (optional)
1/4 cup fresh parsley, snipped
1/8 tsp. black pepper
12 oz. linguine
Shredded Parmesan 
Lemon wedges (optional)

In skillet, cook bacon till crisp and set aside (If you use turkey bacon, cook it in a little olive oil, which will pick up the bacon flavor, and use the oil in next step). Reserve 2 tbsp. drippings in skillet.

Cook onion and garlic in drippings until tender but NOT browned. Stir in butter/margarine till melted. Add clams and tuna, breaking tuna into chunks, along with reserved bacon, olives, parsley and pepper; heat through. Keep hot but don't let all the liquid cook away.

Meanwhile, cook linguine according to package directions; drain. Toss with hot seafood mixture and transfer to bowl for serving. Pass Parmesan so diners can top as they wish. If desired, serve with lemon wedges.
Serves 6.

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