Linguine with Clam Sauce (always with canned clams in 1950-60’s Chicago) was a staple everynight dinner when I was growing up. My dad particularly liked the version with red sauce. Me, I liked both red and white, but always thought the white was “prettier.” It’s such an easy dinner because it’s made from pantry items, and other than folks who are allergic to seafood, I’ve never run across anyone who didn’t like it. Since I’m a person who’s always played with my food, I decided to make a deluxe version of the old standby, adding my favorite veggie – Broccoli Rabe for a bit of tang, and Cremini mushrooms, because they were in the fridge. We loved the results. It made many more servings than I expected, but the leftovers were just as delicious. <br /> <br />I really like Roland canned clams, especially for the minced clams. They seem to have fewer pieces of shell mixed in than the others.

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