Clam Sauce with Linguine

Ingredients
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Sushi Rice

Ingredients
2 c. Calrose rice
3 c. water
1/4 rice vinegar
1/8 c. sugar
1 tsp oil
dash of salt

Directions
Combine and cook rice and water in rice cooker. When done remove rice from cooker and place in wooden bowl. Cut rice a few times like you are flipping pancakes until rice is cooled.

While rice is cooking combine vinegar, sugar, oil, and salt in a small saucepan and heat on low until sugar has dissolved.

Once the mixture and rice are cooled, drizzle mixture over the rice and cut/fold in until the rice is completely coated. Enjoy in your sushi favorite!

Grilled Tuna Skewers

Ingredients
1.5 lbs sushi grade yellowfin tuna, cut into 1.5 inch cubes
1/4 c. + 2 tbsp virgin olive oil
3 tbsp chopped fresh cilantro
3 tbsp fresh lime juice (2 limes)
Coarse salt and freshly ground pepper

Directions
Heat a grill pan over medium heat. Toss tuna with 1 tbsp oil. Thread tuna onto 4 skewers.

Combine cilantro, lime juice, and 1/4 c. oil. Season with salt and pepper. Reserve 3 tbsp.

Brush pan with remaining oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 min. per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.