Creamy Clam Pasta

By no means will I ever claim to be someone who creates a dish from scratch.  If I can get away with an easier way to create an amazing dish, then I am all for it!  One of my family's favorite dishes is my "Creamy Clam Pasta."  The wonderful part is that this dish is super easy and always a party pleaser!!!

Necessary ingredients:

• 1 box of linguine 
• 1 can of white clam sauce
• 1 can of red clam sauce
• 1 can/bottle of Alfredo sauce
• 3 tablespoons of olive oil
• 6 to 8 cups of water to boil (or to suite)
• Salt to taste

Boil the box of linguine until it is al dente.  In another pot mix the can of white clam sauce, red clam sauce and one can/bottle of alfredo sauce.  Mix all the sauces together and place them under a medium to med-high heat so they can incorporate into each other.  After the sauces have heated up, put the al dente linguine pasta in with the sauces and mix well.  On medium to low heat, allow to incorporate, mixing every 4 minutes until you achieve your desired level of creamy consistency.  Once it's achieved your preferred creamy consistency, serve and enjoy! 

Puerto Rican Pasta

My mother makes an amazing "Puerto Rican Pasta" dish.  She learned it from her mother.  I am now passing on the family recipe to all of you.  I hope you will enjoy it as much as our family does.

• 4-5 Chicken Thighs with the skin removed.  Cut up the chicken in as small of pieces as you can.
• 2 heaping Tablespoons of Sofrito (fresh is better than store bought)
• 1 box of pasta (Mami recommends whole wheat rigatoni with ridges or whole wheat cannelloni or whole wheat penne rigate)  If you prefer white or regular pasta, instead of whole wheat, feel free to use.
• 3 to 5 Tablespoon of Vegetable Oil (according to your preference)
• 1 can of tomato sauce (Goya is preferred)
• 1 packet of Sazon (Goya is preferred)
• 1 packet of Chicken Bullion (Goya Cubitos de Pollo packet is preferred)
• 1 Tablespoon of Alcaparrado including one tablespoon of the liquid in the jar 
• 2 Tablespoons of Olive Oil (for cooking the pasta)
• 1 Teaspoon of Oregano (Optional)
• 1 Small Dried Chili Pepper Chopped Up (Optional, To Taste)
• Salt and Pepper (To Taste)

Put in the vegetable oil and medium heat.  Once the oil has heated up a bit, add in your 2 heaping tablespoons of Sofrito, 1 packet of Sazon, 1 packet of Chicken Bullion, 1 tablespoon of alcaparrado including the tablespoon of the liquid in the jar, 1 tablespoon of oregano (optional), the small dried chili pepper chopped up (optional, to taste) and Salt and Pepper (to taste.)  Let the ingredients cook for a bit to mesh together.  After about 3 or 5 minutes, put in your cut up chicken and let it cook in all the amazing flavors.  

After you put in the chicken, cook the pasta with the olive oil to an al dente consistency, drain and put to the side.

Once you see the chicken is fully cooked, put in the can of tomato sauce (Goya preferred.)  Mix the chicken and tomato sauce together.  Now you can add the al dente pasta.  Let the pasta cook for 10 to 15 minutes on a low fire to let the ingredients and pasta mesh well together.

If you have any recommendations or comments, please post.  I hope you enjoy!