A new, limited-edition cookbook, "The Best of Aggieland," was released on Dec. 13. The book includes more than 60 recipes from over 30 restaurants and bars in Bryan College Station (see list below). Proceeds from this book will fund scholarships for Texas A&M University students Aggies through 12th Man Foundation, The Association of Former Students at Texas A&M, The Texas A&M University Federation of Aggie Mothers' Clubs, and The Texas A&M University California Aggie Moms’ Club.
All $40 donations will receive a cookbook. Books ordered online today and tomorrow can be picked up at 1860 Italia, 1295 Arrington Road, College Station; final pick-up times are Wednesday, Dec. 15 from 4 to 6:30 p.m. and Thursday, Dec. 16 from 4 to 6:30 p.m.; flat-rate shipping will be added to the cost of each book unless the pick-up option is selected. For more information and to order, california.aggiemoms.org/home/pre-order-your-book-today/.
Contributing B/CS businesses: 1860 Italia, 1775 Texas Pit BBQ, 3rd on Main, Amico Nave Ristorante, The Angry Elephant, Another Broken Egg Cafe, Blu fin Sushi Fusion, Burger Mojo, Canteen Bar & Grill, Chicken Oil Co., Christopher's World Grille, Dixie Chicken, Downtown Elixir and Spirits, Dry Bean Saloon, First Watch, Fish Daddy's Grill House, Hullabaloo Diner, Howdy's Texas Grill'D Pizza, Napa Flats, Primrose Path Wine Bar, Porters, The Republic Steakhouse, Ronin Farm & Restaurant, Sbisa Dining Hall, Shipweck Grill, Stella Southern Cafe, Sweet Eugene's, Texas A&M Hotel and Conference Center, Traditions Club, The Vintage House and Urban Table.
Sneak peek at recipes inside:
Aggierita
Texas A&M Hotel and Conference Center
2 oz Espolon Blanco tequila
1/2 oz Cointreau liqueur
1 oz lime juice
3/4 oz agave syrup
splash of razzmatazz
Add all ingredients to a shaker tin. Shake with ice. Strain, pour over fresh ice into a large rocks glass.
Garnish with lime wedge (salt, if desired)
Linguine with Clam Sauce
1860 Italia
Serves 1
4 oz linguine pasta
4 oz white wine
8 oz clam juice
10 whole clams
5 oz chopped clams
1/2 oz lemon juice
1 tbsp garlic butter
4 leaves hand torn basil
1 tbsp chopped Italian parsley
Cook the linguine pasta according to the package directions. One minute before pasta is done, drain and set aside.
In a sauté pan, combine the white wine and clams, cover with a lid and heat to high. Boil for approximately three minutes. Clams should open. Add clam juice and bring to a simmer. When the clams are completely open, add the chopped clams, lemon juice, garlic butter, basil and parsley. Add pasta to the pan and simmer for one minute.
Transfer the pasta into your favorite bowl and place the whole clams on top. Serve and enjoy.
