Mom Mom, my ex mother-in-law, called us today and asked if we would send written copies of her recipes. I needed to clarify just what she meant by “her” recipes. Over the years, every dish that anyone in the family said that they liked suddenly became one of “her” recipes. When confronted by the originator of the recipe, she would then admit that the recipe was originally not hers but she made it better. Usually better meant that she added a few tablespoons of butter or her favorite herb; dill.
It’s not that Mom Mom isn’t a good cook. Hands down she makes the best pies I’ve ever eaten and we certainly love her Bum Stew and Green Bean Soup. But, we’re not sure whether or not to give her credit for some of her other recipes. For example, Mom Mom’s sister-in-law and rival, Aunt Jean, made delicious crab au gratin for us on many occasions. Mom Mom would ask her over and over for the recipe but Aunt Jean would not give it to her. For years, she bugged Aunt Jean for that recipe. Finally, Aunt Jean gave in and handed over the recipe. The first time Mom Mom made the crab dish for us, she asked, “ Didn’t mine come out better than Jean’s?” In unison we all answered, “Yes, Mom Mom yours is better.” If we didn’t agree, she would hound you into submission. The only way to enjoy the meal was agree that her version was better. After making the crab recipe over and over it became hers. Aunt Jean never again got credit for the crab au gratin recipe.
Maybe every family has their recipe divas, mine is no exception. I once found a Campbell Soup recipe for meatball stew which I made when my parents came over for dinner. They liked the meal very much and my mom asked me to write down the recipe for her. Much later, my cousin Richard went to visit my mom; he told me that she made this really great meatball stew. He asked her where she learned to make such a tasty dish and she said she couldn’t remember where she got the recipe since she’s been making it for years. I guess both me and the Campbell Soup Company will never get the credit for giving my mom the recipe.
I’m no exception. My mother taught me how to make clams and linguini in a white garlic butter sauce. Every time I make the dish everyone asks for the recipe. I even put the recipe on allrecipes.com and it’s received 5 star ratings from many reviewers. I never gave my mom credit for the recipe either. And, Mom Mom tells everyone that the clams and “lou-guini” recipe is hers! I don’t know if my mom was the originator of the recipe of if someone else taught her how to make the dish. So to honor my mom, here is her version of clams and linguini in a white sauce.
Clams and Linguini
Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1/4 cup butter
1/2 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounce) package linguini pasta
Directions:
1. Cook pasta according to package directions.
2. Meanwhile prepare the sauce. Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
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