Sunday’s Wine Recipe: Eddie makes Clam Linguini

Baby Clams (1 can per member)
Butter (1/4 cube per member)
Scallions (1 bunch)
Garlic (3-4 toes chopped)
Parsley (1 bunch)
White wine (1/2 bottle)
Noodles (1 lb. box feeds 4 members)

Melt butter (add a touch of oil) and add garlic. Cook, add scallions to simmer. Add clam juice, parsley. Add wine. Cook noodles. Add clams at five minutes before all is done to avoid them getting chewy. Serve with salad and bread.

All recipes serve small to large fire stations/households. Countless calories, fat and carbohydrates. Good for energy needed to fight fires and/or reclining in front of the TV after playing cards for who does the dishes.

Ed’s Wines:
“The theory is to cook with the same wine that you’re drinking but I never do. Don’t spend more than $15 on a wine you plan on just cooking with.” I don’t usually argue with the cook but my husband is known from time to time to toss his own coveted wine, from his glass, into a dish just to keep the guests entertained. Red Wine – use White Zinfandel as Marsala Wine can be too sweet for Chicken. White Wine – Fume Blanc which is a little lighter than a chardonnay for Clam and Shrimp meals.