Wednesday, September 28, 2011

Linguine and Clam Sauce, The Grit, The Clams and The Goodness







Dear Friends,

Summers over, the canning is finished and no more gulping fruity cocktails on the deck all night until even the mosquitoes are sick of biting into my alcohol soaked flesh (that remark is for all of you intolerant teetotalers out there).  It's time to bring the merriment inside and start cooking for cold weather once again for our never-ending nine months of winter hell here in the north land.

I thought I'd ease myself into cooking for that jerk, Jack Frost and whip up some linguine and clam sauce with the last of the fresh parsley in my garden.






First, in order to make a great linguine and clam sauce, you'll need, and listen closely now, a great bottle of Italian vino to guide you through the process like the one pictured below.

That fickle Jack Frost hasn't nip my flowers yet.  Yippee!


Here, in the meat and potatoes land of the midwest, I don't have the luxury of going to my local fishmonger or down to the docks or wherever the heck clams come from so, it's off to the local big box grocery store to score these sandy little devils. I lucked out, they were sweet and fresh with a fair amount of liquid.


Fresh chopped clams




I added bottled clam juice. Hey, at least it was from Maine

I strained the liquid through a double layer of cheesecloth and it was still quite sandy.  Maybe I should've rinsed the clams?
The finished product




Up close and personal



That's it for now, happy clamming,


Rebecca



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