The weather was not cooperative for fishermen during the last week in January, but that didn't stop Walking Fish from handing me a bag of clams and oysters last Thursday.
Shef's not a fan of raw oysters, so I steamed them in white wine. With the pound of clams, I tried a recipe for linguine alla vongole from Toni Lydecker's Seafood alla Siciliana.
After heating olive oil in a pan large enough to hold the clams and pasta, we dropped the clams in over medium high heat and shook them occasionally. I added a bit of white wine to the pan after to help them open. As soon as they started to open, I removed them from the pan and discarded a few that remained closed. With the pan off the heat, I added a couple anchovies, lemon juice and zest, and black and crushed red pepper. Once the anchovy fillets dissolved, I returned the clams to the pan and added parsley leaves and the pasta.
When I boiled the pasta, I removed it from the water a few minutes early, while it was still very al dente. After joining the clams and sauce in the pan it softened over low heat and soaked up the flavor of the lemon, pepper and seafood.
In all, the pasta was more dry than what I'm used to in a linguine alla vongole, but the flavor was excellent. The oysters were terrific.
After heating olive oil in a pan large enough to hold the clams and pasta, we dropped the clams in over medium high heat and shook them occasionally. I added a bit of white wine to the pan after to help them open. As soon as they started to open, I removed them from the pan and discarded a few that remained closed. With the pan off the heat, I added a couple anchovies, lemon juice and zest, and black and crushed red pepper. Once the anchovy fillets dissolved, I returned the clams to the pan and added parsley leaves and the pasta.
When I boiled the pasta, I removed it from the water a few minutes early, while it was still very al dente. After joining the clams and sauce in the pan it softened over low heat and soaked up the flavor of the lemon, pepper and seafood.
In all, the pasta was more dry than what I'm used to in a linguine alla vongole, but the flavor was excellent. The oysters were terrific.
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