Archive for August 16th, 2010
I’ve said it before on this blog, but I’ll say it again: yes, you can eat pasta during the hot and humid days of summer! I realize the thought of a thick, heavy dish doesn’t necessarily appeal when the weather is breaking 100º, but there are ways to lighten up your pasta dishes to make them appropriate and appealing. The big thing is cutting back on the sauce – rather than something heavy or creamy, summer is the time when I turn to “barely there” sauces that are more like a drizzle and explosion of fresh ingredients. Your tastebuds and your A/C will thank you!
This simple dish of linguine and clams will whisk you away to Italy (where I’m sure they eat pasta all year round, regardless of soaring temperatures), all from the comfort of your own home. For inspiration, I combined two recipes, one from Rasa Malaysia, and one from Mario Batalli, courtesy of Epicurious. Some of you may be a bit leery of cooking shellfish at home, but I assure you nothing could be simpler than this dish. Best of all, this dish only has about 15 minutes of active cook time, so you won’t spend your time slaving in front of a hot stove. Elegant and simple, this is summer dining at its best!
Ingredients (for two)
- 1.5 lbs of fresh littleneck clams, cleaned and scrubbed (see below for info on cleaning clams)
- 8 oz linguine… use the best you can afford
- 4 tbsp olive oil
- 2 tbsp butter
- 4 cloves of garlic, minced
- ¼ tsp of crush red pepper flakes (add more if you like your dishes spicier)
- ½ cup white wine (we used Riesling, which I’m sure is a sin, but it worked for us… use whatever you like to drink)
- 6 tbsp of parsley, finely chopped (+ 2 extra tbsp for garnish)
- juice from ½ a lemon
- salt to taste