Bring a large pot of water to boil. Heat the oil, garlic, and pepper flakes in a large skillet over medium heat. Cook stirring occasionally, until the garlic is tender and begins to sputter. Add the wine and cream, bring to a simmer and cook until the liquid is reduced by half (8-10 minutes). After you add the wine and cream add the pasta to the boiling water and cook according to the package instructions. Drain the pasta, but do not rinse. Add the clams to the reduced sauce, salt and pepper to taste and simmer until the clams are just heated through (2 to 3 minutes). Pour the pasta into the creamed clam sauce and add the chives, parsley and cheese. Transfer clam pasta to serving bowl.

From the kitchen of Sandi Smith

Boil chicken breasts until cooked. Then cool and shred. While cooling saute the onion, garlic, and mushrooms in large skillet until tender. Add the chicken, chilies, 1 cup sour cream, chilli powder, cumin, salt and pepper. Heat over low heat, stirring frequently until hot. Remove from heat.

Heat tortillas in the microwave. Spread a generous Tablespoon of filling down the center of each tortilla, sprinkle with cheese, fold sides over filling and roll. Place seam side down in greased 9 X 13 in baking dish. Repeat with remaining tortillas.

Bake in 350° oven for 15 minutes. Remove from oven and spread with the 2 cups sour cream and scatter the remaining cheddar cheese over the top. Bake 8 minutes more.

Brown ground chuck, Italian sausage, onion and garlic until meat has lost its red color and onions are lightly browned. Add tomato sauce, corn, olives and seasonings and simmer on low heat. Cook corn meal in boiling, slated water 5 minutes, stirring constantly. Line bottom and sides of a 4-quart casserole with the corn meal mixture reserving enough to cover the top later. Pour meat mixture into center of the casserole and top with corn meal mush. Sprinkle cheese over. Dot with butter. Bake in 350° oven for 30 minutes, or until brown on top. Serves 5.