Sunday, August 9, 2009

One Local Summer Week 10


It seems from this haul that summer is really here! The Yankees are in first place, the warm weather has arrived and the garden is in full swing. Makes that wet, cold June so far away.

Last week while shopping at Marshall's in the cooking section, I came across a can of clams. To my surprise, when I looked closer at the label I realized they were from Maine. What a great find; I love having canned clams around for a quick meal, and what a bonus to have some that would even be local for us!

Linguini and Clams Casino (for 4)

3/4 pound of linguini
1-2 cans of clams
olive oil
1 clove garlic minced
4 slices bacon, chopped
oregano (we used fresh from our garden)
salt and pepper
white wine or seafood stock (I freeze mine in ice cube trays to use a little at a

Bring a large pot of water to a boil, and salt heavily. Add the linguini and cook to al dente. Meanwhile, warm a skillet over medium-low heat. Add enough olive oil to coat the pan. Add the bacon to the pan and cook until just crisp, but not too brown. Add the garlic, cooking until you can smell it, but not browned. Add the clams, with their juice. Turn the heat up so the juices begin to bubble. The liquids should thicken up a bit, and if you go too far, add a splash of wine or cube of stock to the pan (you can also add either for flavor if you wish). Add salt and pepper to taste. When the pasta is ready, add it immediately to the pan. Add the oregano and stir up the pasta and sauce well.

You could also add chopped tomatoes or chopped red bell pepper to this dish if you wish. It's also best served with a sprinkling of crushed red pepper on top.


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