Lara’s Mother’s Day Recipes Anna Wilkinson As Mother’s day is coming up, it may be difficult to come up with ideas to show your appreciation for the mothers in your life. Whether that be cooking your mom’s favorite recipe or gathering your siblings to bake a cake, recreating recipes is a meaningful way to show your love for them. Lara Craciun, a junior, uses the language of cooking to express her gratitude for her mom. Listed below are two of Craciun’s mom’s favorite recipes that Craciun creates for her. Feel free to recreate these dishes for a special mom in your life!
Ingredients:
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9 garlic cloves 1/2 cup olive oil 2 teaspoons of finely grated lemon zest 1/2 teaspoon crushed red pepper flakes 2 oil-packed anchovy fillets 1/3 cup dry white wine 1 1/2 pounds of fresh little neck or manilla clams (must be fresh and alive) 12 ounces of fettuccine or linguine 2 tablespoons unsalted butter 1/4 cup heavy whipping cream 1/2 cup finely chopped parsley Salt and pepper to taste
Linguine and Clams This Linguine and Claims dish is inspired by Craciun’s mom’s love for seafood, specifically shellfish. Make this dish to impress any seafood fanatic this!
Method: 1. Bring 2 tbps of salt, 10 cups of water, and 3 tablespoons of olive oil to a boil in a large pot. 2. Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Thinly slice the garlic cloves and add into the oil, stirring often until golden brown around the edges. Add anchovy fillets and red pepper flakes, stirring constantly until the anchovy has dissolved. 3. Quickly stir in the white whine and simmer until the steam no longer smells like alcohol and only a couple of tablespoons of wine is left. 4. Add in clams, and give them a stir to coat with the reduction. Cover with lid and cook until the clams open, about 5-10 minutes. While waiting, begin cutting the parsley and zesting the lemon. 5. Remove the opened clams and put into a bowl with a lid or cover with tin foil to keep warm. If any clams in the pot have not opened after 15 minutes, discard. 6. Cook pasta for half the time recommended on the box in the water boiled in the first step. Using tongs, transfer the pasta to the Dutch oven and add about 1 cup of the pasta along with the pasta, stirring constantly. 7. Continue stirring as you add the whipping cream. Continue to toss the pasta until it is fully cooked, glossy, and the sauce clings to the noodles. 8. Remove from the heat and add in the parsley, butter, lemon zest, parsley, and clams. Stir until everything is well combined and coated in the sauce. 9. Add salt and pepper to taste and serve by first plating the pasta then topping with whole clams.
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