Experimental, quick cooking before the Belcourt

December 5, 2009

Frozen steamer clams from Trader Joe’s to be mixed with half a box of linguine.

Salad mix with herbs, supplemented by slices of cucumber, apples, and blue cheese. Homemade dressing, base: grape seed oil. Once water for pasta boils, less than 10 minutes to prep and cook.

Results were fine…definitely room for improvement. We’ll try it again with these modifications.

Warning: sometimes the clams from Trader Joe’s can be a bit sandy.

Serves 2 easily
-Half a 16 oz. box of linguine
-One box of Trader Joe’s Steamer Clams
-1 tbsp minced garlic
-2 tsp red pepper flakes
-2 tbsp chopped flat parsley
-Salt to taste

-Put water on to boil for pasta. Once water boils, put in linguini.

-Follow instructions for steamer clams on box, stovetop instructions.

-Both should take about 8 minutes. Stir both pots occasionally.

-During these eight minutes, heat a sautee pan/skillet, add 2 tbsp of olive oil.

-Add 1 tbsp of minced garlic. Heat and stir until garlic is slightly brown.

-Add 2 tsp of red pepper flakes (more/less to your taste), and stir in with garlic.

-Take off heat.

-Once clams are done, turn off heat. Once pasta is done, drain, and return to pot–save 1/4 cup of pasta cooking water.

-T oss pasta with olive oil/garlic/red pepper flakes, along with chopped flat parsley.

-Add salt to taste.

-Add saved pasta cooking water–tablespoons at a time, if still too dry

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