Linguine with Clam Sauce & Vegetables

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 Ingredients:   

• 1 pound linguine
• 2 tsp  Rub Höuse No. 8 Lemon Pepper

          SAUCE

• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 2 medium onions, coarsely chopped (1 cup)
• 1 tsp fresh oregano leaves
• 4–6 large garlic cloves, sliced (1/4 cup)
• 2 dozen cherrystone clams, shucked, cut in half with scissors, and kept in their juices
• 1/2 cup dry white wine
• 1/2 tsp freshly ground black pepper

          VEGETABLES

• 1 tablespoon peanut oil
• 1 tablespoon unsalted butter
• 8–10 asparagus spears, trimmed, peeled, and cut into 1-inch pieces (1 cup)
• 1 1/4 cups chopped mushrooms (4 ounces)
• 2 medium zucchini, trimmed and cut into 1/2-inch dice (1 1/2 cups)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/4 cups seeded and diced (1/2-inch) tomatoes
• Freshly grated Parmesan cheese, for serving (optional)

Instructions: 

1. Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente.
2. MEANWHILE, FOR THE SAUCE: Heat the olive oil and butter in a large skillet until hot. Add the onions and sauté for about 2 minutes. Add the oregano and garlic and cook for about 30 seconds. Add the juices from the clams and the wine, and boil gently for 7 to 8 minutes. Add the clams and pepper and bring to a simmer. Set aside.
3. FOR THE VEGETABLES: When the pasta is cooked, drain it in a colander. Add the peanut oil and butter to the pot and heat until hot. Add the asparagus, mushrooms, and zucchini, season with the salt and pepper, and sauté for about 2 minutes. Toss in the tomatoes and heat briefly to warm them.
4. Divide the pasta among individual plates or transfer to a large serving platter. Spoon the hot clam sauce on top and arrange the vegetables on top of the pasta. Garnish with Rub Höuse No. 8 Lemon Pepper.  
5. Serve immediately, with Parmesan cheese, if desired 

 Ingredients:   

• 1 (14.5 oz) can low sodium, diced tomatoes, drained well
• 1/3 cup chopped, pitted kalamata olives
• 1 Tbsp chopped fresh basil, plus more for garnish
• 1 1/2 Tbsp Rub Höuse No.19 Mediterranean Blend
• 8 oz tri color rotini pasta
• 2 Tbsp extra virgin olive oil
• 1/3 cup chopped red onion
• 1/4 tsp Granulated Garlic
• 3 Tbsp all purpose flour
• 2 cups low fat milk
• 6 oz crumbled feta cheese
• 2 oz shredded mozzarella cheese
• 1/2 cup Panko bread crumbs (or make your own)
• Sea Salt and freshly ground Black Pepper, to taste

Instructions: 

1.  Preheat oven to 400 degrees.
2. Lightly brush an 8 by 8-inch baking dish with a little bit of the olive oil, set aside.
3. In a small mixing bowl, combine drained diced tomatoes, chopped olives, basil and Rub Höuse No.19 Mediterranean Blend, set aside.
4. Prepare pasta to directions listed on package.
5. Reserve about 1/2 cup of pasta water, drain pasta and return to pot.
6. Heat remaining olive oil in a medium saucepan over medium heat.
7. Once hot, add onion and sauté until soft and lightly golden, about 3 - 4 minutes, adding in Granulated Garlic during the last minute of sautéing.
8. Whisk in flour, and cook stirring constantly for 1 minute.
9. While whisking vigorously, slowly pour in milk, breaking up any lumps of flour and bring mixture just to a boil, stirring constantly.
10. Once mixture reaches a boil reduce heat to medium-low and simmer, stirring constantly until mixture has thickened, about 3 minutes.
11. Remove from heat, stir in 2 oz feta cheese and mozzarella cheese then season with salt and pepper to taste.
12. Pour tomato mixture over drained pasta in pot and toss, then pour sauce over pasta mixture and toss to evenly coat.
13. If the mixture seems a little dry, add a few Tablespoons of the reserved pasta water.
14. Pour coated pasta mixture into prepared baking dish.
15. Sprinkle top evenly with remaining 4 oz crumbled feta cheese and Panko.
16. Bake in preheated oven 20 - 25 minutes until cooked through and top is golden brown.
17. Serve warm garnished with fresh basil.