Welcome to the blog!!! This is our first attempt at joining the blogging world, so this may start out a bit rough, but hopefully will improve over time. We really wanted to be able to document our fun, culinary expeditions in the kitchen, around town, and on our travels. Cooking and good food is a passion of ours that we thought we could share. We hope you enjoy riding along with us on our expeditions.
First up…
Linguine with clams
- 1 lb littleneck clams, scrubbed and rinsed
- A few tablespoons flour
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 3 slices on bacon, chopped (or pancetta)
- 1/2 t. chili flake
- 1 lemon, zested and juiced
- 1 cup white wine
- 2 T. parsley, finely chopped
- 8 oz linguine, cooked al dente
Cover the pan, and cook until clams open. It should only take a couple of minutes for clams to open, so watch carefully. Discard any unopened clams.
Add the linguine to the pan and mix it in with the clams.
Drizzle with olive oil, add parsley, and season with salt and pepper.
Overall, I think this is a really simple recipe to make and it is a nice, refreshing choice. It can be made on a weeknight and not take up too much of your evening and really looks fancy for the time you spent on it. The chili flakes really bring a nice heat to the dish that was surprising. Make sure not to over-do them, as I think it can get too spicy very quickly.
I paired the meal with a nice NW Pinot Gris From Sass Vineyards.