You Like Da Pasta

Yes I do.

I like da pasta

I like da pasta

This winter season of holidays is rough with all the haves and have-nots.  All this expectation from the commercial brainwashing we’ve undergone from drinking the Kool-Aid of Santie Claus and ingots.

In to the woods

In to the woods

 But I don’t say ba humbug.

The 12 clams of Xmas

The 12 clams of Xmas

I say keep it simple and sane…with linguine and clams!   And if you can manage to make and eat it out in the country, then do!

Stir it up

Stir it up

The day after Xmas, bearing a sack of clams, vino, and good fortune to be out of the city for a few nights, we made a trip to visit friends who just purchased a house and some acres in the northern Catskills.

A little bit of green

A little green

The Boyfriend was in charge of putting the linguine and clams, a recipe he’s adapted from  the Silver Spoon cookbook.  And I was in charge of eating of them!  Ha!

You like da pasta!

You like da pasta!

Though it wasn’t all just eating and wine glugging, y’all.  We helped out by priming and painting the much-needed  fly stained livingroom walls.

Clam-or for more!

Clam-or for more!

What better time of year to spread cheer…and Dove White, matte finish?

Matt’s linguine with clams

(adapted from The Silver Spoon)

The ingredients

30 Cherry Stone clams

16 oz box of linguine (the books says to use vermicelli, but we like linguine)

1/2 – 2/3 cup olive oil

5-7 garlic cloves

4-5 tablespoons flat-leaf parsley, chopped

salt and pepper

Pecorino, Parmesan or Asiago cheese, grated

The steps

1. Scrub your clams free of their grit.  Set water in the pot to boil for the pasta.

2. Heat the olive oil in a large plan, add the garlic and clams.  Cook for about five minutes until the shells open.

3. Remove the pan from the heat.  Take out the clams with a slotted spoon.  Remove most of the clams from their shells, but leave a few for presentation.  Do not eat any clams that do not open.

4. Strain the cooking liquid into a skillet and add the clams.   When the pasta is al dente, drain and add to the skillet.  Cook for two minutes, tossing frequently.  Season with salt and pepper, top with clams in shell and chopped parsley.  Serve with grated cheese.

5. If you are keeping the clams in the shell, toss the pasta into the liquid, season with salt and pepper, and then add the clams, parsley and cheese.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s