Spaghetti with Red Clam Sauce

Apologies in advance to anyone trying to eat kosher. Or to Curtis and Jenny, who don't like spaghetti and red sauce, respectively. MORE FOR THE REST OF US.

SPAGHETTI WITH RED CLAM SAUCE
2 cans (each 7½ oz.) chopped or minced clams
¼ cup olive oil
2 cloves garlic, crushed
2 T. chopped parsley
¾ t. dried oregano leaves
¼ t. dried basil leaves
½ t. salt
¼ t. pepper
1 can (1 lb. 3 oz.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1 lb. dry spaghetti

Drain clams, reserving 1 cup clam liquid; set aside.

Slowly heat oil in medium saucepan. Add garlic and cook until golden.

Remove saucepan from heat. Add parsley, oregano, basil, salt and pepper, tomatoes, tomato sauce and reserved clam liquid; mix well.

Simmer, uncovered, 45 minutes, stirring occasionally. 15 minutes before the sauce is done, start the spaghetti in salted boiling water with a bit of oil on top. (Or just follow the package directions for how long to cook the spaghetti. I dunno, I'm not a mind reader.)

Add clams to sauce and heat through. Drain the spaghetti and serve hot with sauce on top (don't mix it in! What are you, a Philistine?), dusted with fresh grated Parmesan cheese. Goes very well with a fresh lettuce and tomato salad or marinated vegetables.

Contributor: Soozcat (who stole it from her mom's '60s-era McCall's cookbook)

Salmon or Tuna Patties

Curtis didn't like fish patties growing up. His mom would make them for a quick meal on busy nights and I think he thought they were gross. But V loves these, and Curtis actually likes them too. Try them on a busy night!

SALMON OR TUNA PATTIES
1 small onion, diced
1 T. butter
15 oz. salmon or tuna, drained and flaked, any bones or dark skin removed
2 eggs, beaten
1 cup breadcrumbs (preferably panko)
¼ cup parsley, chopped
salt and pepper to taste
2 T. oil

In a small frying pan over medium heat, cook onion in butter until soft but not browned, about 6 minutes; remove from heat. Transfer onion to a large bowl to cool completely, then add salmon or tuna, eggs, breadcrumbs, parsley, salt and pepper. Mix well and use hands to shape the mixture into 4 to 6 patties about ½" thick.

Heat oil in large frying pan over medium heat. Add patties and cook until browned on one side, about 5 minutes, then carefully flip and cook the other side until browned, another 5 minutes. Serve hot with tartar sauce. Goes especially well with creamed potatoes and peas.

Makes 4 to 6 patties.

Shamelessly stolen from Look and Cook by Tina Davis.