Tagliatelle with Two Sauces

What You Need:

1 Tbsp Olive oil
2 Garlic cloves, chopped
2 cups Diced canned tomatoes in mixed herbs
1 tsp Chopped fresh cilantro
1/2 tsp Dried oregano
salt and freshly ground pepper, to taste
1 (10 oz) can Whole baby clams, drained
1 cup Ricotta cheese
1/3 cup Grated Parmesan cheese
1 Tbsp Chopped fresh parsley
1 lb Tagliatelle or fettuccine, freshly cooked and drained

What To Do:

In a heavy medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant.
Add the tomatoes, cilantro and oregano; bring to a boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, until lightly thickened. Season to taste with salt and pepper. Stir in the clams; heat through.
In a medium bowl, mix together the ricotta, Parmesan and the parsley. Season to taste with salt and pepper.
Place the pasta in a large heated serving bowl and mix with the clam sauce. Form a small hole in the center of the pasta and fill with the cheese mixture. Serve immediately.

Boston Clam Chowder

What You Need:

1 cup chopped onion
1 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half-and-half
2 (6.5 oz) cans minced clams
1 1/2 tsp. salt
2 T red wine vinegar
Pepper to taste

What To Do:

Drain clams and reserve liquid. Pour liquid over prepared vegetables. Add water to cover. Simmer over medium heat until vegetables are almost tender. In a saucepan, melt butter and add flour, making a roux with a whisk. Stir while adding half-and-half. Cook and stir until smooth, without boiling. Add the roux to the vegetables and add clams, salt, vinegar, and pepper. Makes 8 servings. Serve with biscuits or rolls.