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I'm so excited to share with you this recipe from my friend's Linguine and Clam Sauce, Jenna's new book, White Jacket Required: A Culinary Coming-of-Age-Story Story. Jenna is such a sweet person. Her blog, Eat, Live, Run, is how I met her. My dear friend Aggie introduced me to Jenna's blog. If you read his blog, you know what I mean; if you haven't, you should.
She shares a lot about herself, which matters to her in addition to amazing recipes. So I felt like I already knew her before we finally met this year. I was so happy about … she's just as fun, sweet and cute (she has the cutest shoes and little outfits) in person as on her blog. I also love her recipes, fine, I love everything about her!
When I heard his new book coming out, I was so excited and when I was invited to receive a review copy, I was even more excited. I couldn't put the book down when I started it. I encouraged her, cried for her and smiled when she found love. I really felt like I was reading a novel, even though I knew very well that I was reading about Jenna's life. I love how she shares some recipes at the end of each chapter… including this wonderful clam sauce and linguini recipe.
Jenna was kind enough to sit down and answer some questions I had for her and I am happy to share them with you! And a big surprise from me, I called your nonfiction book a novel!
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When and why did you start your blog?
I started the blog when I was in culinary school in December 2007. I wanted to share my experience with family and friends.
Would you recommend culinary school to others in a similar situation to yours?
Yes! I definitely recommend culinary school to others looking to gain a better understanding of food and cuisine. It was a very valuable experience and I don't regret it for a second. With that said, I think you can become an incredibly successful chef and / or food writer without attending cooking school. It really just depends on the individual and what his goals are. This particular path worked for me.
Can you tell us a little bit about what was happening while writing your novel? What was it like to juggle everything?
Well, first of all, it is not a novel. It is non-fiction! However, some parts probably read like a novel, which is good! 🙂 Since this was my first time writing a book, I'm not sure if my writing process could be considered "normal" or not. Basically, I said to myself that I wouldn't go to sleep at night without writing 1,000 words. Everyday. 1,000 words Those words could be discarded next, but getting into the habit of writing constantly helped me immensely. Writing a book is difficult, but not impossible! The first sentence is always the most difficult … then it goes from there.
What is your favorite recipe from the book?
My favorite recipe in the book is linguine and clams, it has always been my favorite food! Somehow, it always tastes better when my mom does it for me.
What do you want others to take from your book after reading it?
I want others to find out what their passion is in life and do it! I firmly believe in taking great risks to see great rewards. You will never get anywhere by sitting on your couch wishing your life would go away. If you have a dream, you must pursue it!
I hope you pick up his book, I know you will enjoy it as much as I do!
Now to Linguine and Clam Sauce sauce! It is a super simple recipe and not too many ingredients.
One thing I have to say about this recipe is that it is very quick to prepare. I love that From cooking the garlic to putting the pasta in the pot, it's only 10-12 minutes.
Actually, I have never tried canned clams before and I was so happy that they are easy to work with and taste good. We are lucky here in Florida to have a long clam season, but this gives me new ideas and I am excited to try new things with canned clams.
Pea easy and also great as leftovers. I am so guilty… I ate 2/3 of the pan by myself and before I could start photographing the silver plate, I had to eat a whole plate!
A note from Jenna Weber: hands down my favorite dish. Since there is no need to buy luxury live clams at the seafood counter, you can do this year-round.
Clam sauce and linguini recipe
8 ounces dry linguine 1 tablespoon extra virgin olive oil 1 large shallot, minced 3 cans (6.5 ounces) clams, drained, with ½ cup reserved juice Juice of one lemon ¼ teaspoon red pepper flakes (or to taste) ½ cup parmesan cheese freshly grated
Cook the pasta in boiling salted water until al dente. Drain and set aside.
Heat olive oil in large skillet over medium-high heat until bright. Add the chopped shallot and sauté until very soft and tender, about 5 minutes.
Add the clams and continue cooking for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.
Mix the pasta with the sauce, adjusting the red pepper flakes to taste. Divide into four dishes and serve with freshly grated Parmesan cheese on top.
Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age-Age-Age Story © 2012 by Jenna Weber, Sterling Epicure, a print from Sterling Publishing Co., Inc.
Serve with crusty bread and a glass of white wine and you're golden!
Huge congratulations to you Jenna! I am so happy for you and proud of you! So grateful to be able to call you friend!
Divulge: They provided me with a review copy of White Jacket Required. All opinions expressed are mine and yes, there are affiliate links in this post.