This herb mix is a favorite in our dipping bread mixes!
The ancient Romans used many things to preserve and flavor meat including: wine, vinegar, lemon, salt, bay leaves, garlic and rosemary. Their cuisine has evolved to hearty sauces, with plenty of peppercorns, hot chili peppers, oils, eggs and lots of cheese.
Ingredients: Garlic, rosemary, bay, red pepper flakes, pepper, salt, basil, lemon
Linguine with Clam & white wine sauce:
Cook pasta for 3, strain, run cool tap water over pasta, lightly coat with olive oil (La Terra Meyer Lemon EVOO is amazing with this). Set aside while preparing sauce.
2 10oz cans clams with juice
1c. Onion diced
1/2c white wine
½ c. La Terra Butter Infused EVOO
2 TBSP Italian Rome Blend
Sauté onion in EVOO till translucent
Add spices, wine and clams
Cook for 10 minutes stirring often. Combine pasta and sauce in large saucepan on low heat, stir well. You may need 1c (+-) EVOO to coat pasta completely
Cover and let simmer 5 minutes.
Stir and serve.
Italian Rome Marinade:
1 TBSP Italian Rome Blend
1 c olive oil of choice
2 TBSP red wine vinegar
**You may wish to add 2 tsp local honey to emulsify oil & vinegar
Marinate for 1 hour or more – room temp