Recipe by Chef Jacquie
Preheat oven to 350 degrees.
Prepare garlic for roasting by cutting off tops, rubbing oil and salt over all 4 heads and then placing them in aluminum foil.
Place on a cooking sheet and roast for about an hour, until cloves are golden brown and soft to the touch.
Roasted garlic can be used in mashed potatoes, added to mayo or eaten spread on crispy Italian bread slices.
What You’ll Need: 1 pound linguini 1 bag of fresh little neck clams 3 medium cloves of garlic, finely chopped 1 tablespoon flat-leaf parsley, chopped 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay) 1/2 cup seafood stock or clam juice 1 (6.5 oz) can of chopped clams (plus 1/3 cup of […]
Grilled Portobello Mushrooms with Zesty Lime Vinaigrette A Summer Classic from Chef Jacquie’s Italian Market Kitchen There’s something special about summertime cooking – the scent of something sizzling on the grill, the ease of a no-fuss meal, and the joy of using fresh ingredients that take you back to the way food used to taste. […]
Why You’ll Love This Recipe Ready in 30 Minutes Packed with Bright, Fresh Flavor Uses High-Quality Spanish Tuna in Olive Oil Crunchy Panko Breadcrumb Topping for Texture Elevated, Yet Easy Weeknight Meal Ingredients for Lemon Pasta with Spanish Tuna Pasta Base 1 lb durum wheat semolina pasta (bonus points if it’s lemon-flavored!) Zest of […]
