May 14, 2006
Linguine with Clams
It's nothing special, but it's delicious.
I think I based this on an episode of The Naked Chef I saw way back in the past, but I didn't use a recipe. Unfortunately, that means I can't really provide exact quantities or instructions to recreate this. Roughly, it went like this:
Buy a crapload of littleneck clams. I think I had about two dozen. Rinse, and towel dry.
Mince a lot of garlic. Thanks to the fact that all of our prep bowls were dirty and I had to use my photogenic Nigella Lawson measuring cups, I can tell that it's about 1/4 cup of minced garlic, which is a lot. I like garlic. And that looks like about a cup of halved grape tomatoes. I think this is one of the best pictures Rachel has ever taken of food.
Other ingredients are several good handfuls of washed baby spinach, a glass of white wine, some butter, and of course linguine.
The process: sweat the garlic in a few tablespoons of olive oil in a wide saute pan with a lid. When it's delicious, add the clams, pour over the white wine, and slap on the lid. Let the clams steam in the wine until they open. Drop in the tomatoes and the spinach, and stir around a few times to start the wilting.
Drain the linguine that I forgot to mention you should have started about 10 minutes ago, and put it in a big bowl with another hit of olive oil and some butter. Pour the contents of the saute pan into the bowl, and stir artfully.
Enjoy on a summery evening with a piece of bread and the rest of the bottle of white wine.
I think I based this on an episode of The Naked Chef I saw way back in the past, but I didn't use a recipe. Unfortunately, that means I can't really provide exact quantities or instructions to recreate this. Roughly, it went like this:
Buy a crapload of littleneck clams. I think I had about two dozen. Rinse, and towel dry.
Mince a lot of garlic. Thanks to the fact that all of our prep bowls were dirty and I had to use my photogenic Nigella Lawson measuring cups, I can tell that it's about 1/4 cup of minced garlic, which is a lot. I like garlic. And that looks like about a cup of halved grape tomatoes. I think this is one of the best pictures Rachel has ever taken of food.
Other ingredients are several good handfuls of washed baby spinach, a glass of white wine, some butter, and of course linguine.
The process: sweat the garlic in a few tablespoons of olive oil in a wide saute pan with a lid. When it's delicious, add the clams, pour over the white wine, and slap on the lid. Let the clams steam in the wine until they open. Drop in the tomatoes and the spinach, and stir around a few times to start the wilting.
Drain the linguine that I forgot to mention you should have started about 10 minutes ago, and put it in a big bowl with another hit of olive oil and some butter. Pour the contents of the saute pan into the bowl, and stir artfully.
Enjoy on a summery evening with a piece of bread and the rest of the bottle of white wine.
And at some point you add the tomatoes, right?
Ah, yes. Fixed. They go in with the spinach.
Thanks!