Yes I do.
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.
But I don’t say ba humbug.
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!
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.
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!
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.
What better time of year to spread cheer…and Dove White, matte finish?
Matt’s linguine with clams
(adapted from The Silver Spoon)
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
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.