What's for Dinner? Flounder with Linguine and Tomato Sauce!

We've been on vacation in Charleston for the past week, and let me tell you, we had some AMAZING food!  Charleston does not disappoint in the culinary department.  But one thing the food isn't...healthy.  We were traveling with a vegetarian, and it was particularly hard finding something that didn't have some sort of pig product in it (it is the South, after all!).  At one restaurant, the homemade buttermilk rolls were actually served with "pork butter".  So, needless to say, after last week, we are looking for some healthy meals again.  This dish is something my mom made growing up.  It is extremely fast (good thing, cause the in-laws are in town!) and very healthy.  And it is pretty cheap, because you can use any thin white fish that they have at the market, and tilapia is usually always there and super inexpensive. I made this tonight with flounder because I really like the flavor of it (and it was also on sale at the 'Teet). Hopefully after eating a few healthy dishes like this, some of that pork butter will start magically melting off of my hips.  Enjoy!

Flounder with Linguine and Tomato Sauce
Serves 4

1 TBSP olive oil
5 cloves garlic, peeled and minced
1, 28-oz can good diced tomatoes in juice (I use San Marzano)
1/2 lemon, juiced
1 large handful basil, chopped
2 TBSP capers
1 lb flounder fillets
8 oz linguine, cooked to specifications
parmesan cheese

In a large skillet, heat olive oil and add garlic.  Saute until fragrant, about 1 minute.  Add tomatoes with juice and simmer about 5 minutes.  Add lemon juice, basil and capers and simmer 5 minutes more.  Add flounder in one layer over tomatoes.  Cover.  Cook for about 4-5 minutes until fish becomes opaque and flakes easily (don't overcook...we don't like mushy fish!). Serve fish on top of pasta and spoon sauce on top.  Garnish with Parmesan.

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What's for Dinner? Linguine with White Clam Sauce!

I don't know what it is that I love about linguine with white clam sauce.  I always order it at Italian restaurants.  I just like the garlicky-winey-clammy flavor (haha, that sounds kinda gross).  I have made this dish with fresh clams and it is great, but quite honestly, after you get done cleaning, shucking and chopping them...it doesn't taste THAT much different than using canned clams (some of you may want to strangle me for this, but I'm just being honest).  If you want to use fresh clams, by all means, do it!  But the rest of us that have to have dinner done quick will use canned!  Serve with a quick side salad. I hope you enjoy this easy meal!

Linguine with White Clam Sauce
Serves 4

9 oz fresh linguine or 1/2 box dried
2 TBSP olive oil
2 TBSP butter, divided
1 large onion, finely diced
3 cloves garlic, minced
2 small cans minced baby clams (juice reserved)
1 can whole baby clams (drained)
1/2 cup white wine
1 heaping tsp dried oregano
1/4 cup fresh parsley, minced
crushed red pepper, to taste
fresh cracked black pepper, to taste
salt, to taste
grated cheese

In a pot, bring water to a boil.  Add linguine and boil for the appropriate amount of time.  Drain, add 1 TBSP of butter, toss and set aside.

In a large skillet, heat oil and 1 TBSP butter.  Add onion and saute until translucent (about 3-4 minutes). Add garlic and saute 1 minute more.  Add clam juice and wine and simmer for another 2-3 minutes.  Add clams and herbs.  Cook until warmed through.  Add pasta and toss to coat.  Serve and top with grated cheese.  Enjoy!

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