Friday, September 17, 2010
Linguine and Clams.........a Perfect Marriage
Lazio.....I'm flipping through a book, gazing at images of the Italian region ...wow, I would just love to visit there. The scenery, history, cuisine. Big Sigh.
Now that I have my Williams-Sonoma book back from the library, I am all geared up to prepare recipes from a few other counties. And Lazio is the star today.
OK, who likes clams? And Linguine? All of us here at Squirrel Head Manor are bivalve kinda people. You name it- oysters, clams, mussels or scallops - we are on board!
Just grab these simple ingredients and cook with me...........
2 dozen clams
½ cup white wine (I used more)
Sprinkle of red pepper
4 fat garlic cloves, finely chopped
½ cup or so of olive oil
Juice from 1 fresh lemon.
Linguine – buy it fresh or make it if you are that talented. Panini Girl makes her own – see HERE and HERE
Another simple meal…simple yet classic.
Tip the white wine in a large pot and add clams. As the wine heats up the clams should start to open. Remove any clams that open so they won’t overcook as the slow ones take their time simmering open. Discard any clam that does not open.
When the clams are all done and sitting in their own bowl, awaiting their date with hot fresh linguine, pour the leftover clam/wine juice through a coffee strainer. Set your clam juice aside.
NOTE: Make sure you put your coffee filter over a small strainer or you'll spill clam juice as you try and juggle the filter, the hot skillet of clam juice and your (guaranteed) burning hand. (Yes, I received the Corky Award for this maneuver)
Meanwhile, get that stock pot of water on the boil for your linguine.
In a frying pan, pour in about a ½ cup of olive oil. Once heated a bit place the chopped garlic into the pan. Once the garlic is slightly soft but not over browned, sprinkle a small amount of red pepper and lemon juice. Now add some of that clam juice. Remove from heat and place drained linguine into this mixture. Toss it around, get the pasta juicy, flavored with garlic and olive oil and clam juice.
Place in a serving bowl and add clams and parsley.
Damn good meal.
Lazio is the geographical divide between Italy 's north and south.
When I look at a map of this part of Italy I am struck by the wonderfully strategic position it occupies. Rome is there…I mean, ROME ! The eternal city, the city where it’s said you could spend a lifetime and not see all it has to offer.. Of interest to me is Tivoli where the Emperor Hadrian lived…his villa Adriana being built around 125. Imagine, the year 125…..that blows my mind that something like this, Hardian’s villa, stands today.
One day, maybe I will be posting on a culinary vacation as Doug and I eat our way through Europe. One can dream.
Ciao for now!
Submitting this to Presto Pasta Nights (thank you Ruth for being such a gracious hostess!)