If you ask Lisa what her favorite dinner was, without hesitation she would say Linguine with clams. Luckily for us Wegmans carries farm raised little neck clams, that are pretty darn close to wild caught, and at the price a real bargain. Needless to say we have them for dinner almost every week.
While it’s not my favorite meal, it is one of my favorite to prepare, because of how easy it is to make! For that same reason its one of the first entree’s that I teach my students to make at the Mount. Bags of farm raised littlenecks are readily available in most grocery stores in this area, so they are easy enough to find, and a bag of 50-60 usually runs around $16.00 , add in a pound of linguine and a special dinner for two just became very affordable!
We really began eating Linguine and clams after our first trip to Italy, I think that has to be the first time I ever had it prepared properly. All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! When I think back on what we served….sigh, well I’m just glad I learned the right way to make this dish, and needless to say, I’ve never resorted to canned clams since that trip!
Throw in a nice tossed salad and some crusty bread and you have a feast! Throw in a glass of your favorite white wine or proseco and you’ve made dinner a memorable occasion.
Now timing is everything with this dish. First of all start your pot of water for the pasta heating up, while the water is coming to a boil get out your clams and wash them off in cold water. This is the time for you to inspect your clams, an open clam is a dead clam, (if you tap it and it closes its just trying to fool you) so discard any open clams. If a clam gets broken by miss handling it will die and it will smell…..this does not mean all the clams are bad but it will impart an odor to the rest of the clams, just rinse them well in cold water. One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. If you place them in a plastic bag to get them home, remove them from the bag immediately when you get home and place them in a bowl uncovered in the refrigerator. Cold will open clams, but they will close if they are not dead when you move them around.
Now lets begin!
- 1 lb of good quality Linguine (De Cecco, Del Verde, or Barilla)
- 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
- 2 cloves of Garlic sliced
- 1 Tablespoons Fresh Parsley chopped
- 1 Tablespoon Fresh Basil chopped
- Pinch of Crushed Red Pepper
- Pinch of Black Pepper
- Sprinkle of grated Romano Cheese
- 2-3 Tablespoons Extra Virgin Olive Oil
- place large stock pot on stove to cook pasta per directions on the box
- Finely chop parsley and basil
- Chop garlic
- Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
- As soon as the pasta water is ready add the pasta and set your timer per instructions.
- Place a large sautee pan on the stove and add the olive oil and garlic.
- Briefly sautee the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open.
- If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
- Drain pasta, place in bowl and divide clams and sauce between them
- sprinkle fresh chopped parsely on top of the clams and serve with grated romano cheese.
Ask Chef Dennis
For those of you that have already signed up, thank you! Please remember to place the badge on your blog, you don’t have to link it back to me, but please place it on your blog so other can see that we are on watch!
I was talking with a friend today and the same topic came up as it has many times since I started this project. You’re never going to stop the theft of images and recipes. I do know that’s true, and I never thought I would stop it, but I was hoping to put a dent in it, and keep some of the would be lifters away from us. When you stop and think about it, it is a pretty overwhelming project, but just because it seems insurmountable, doesn’t mean we should do nothing at all. I would rather go down kicking and punching than give anyone the satisfaction of thinking I was beaten, and by doing nothing we are just admitting defeat. Were looking to win small battles, one at a time.
As for the badge, I think its very important to have it shown prominently on as many blogs as we can….. think of it as a security sign out in front of your house, and like they do in the commercials when a thief sees a house with a security system, they move on to a house with out one. We want those unscrupulous souls to know we were watching for them, this is our neighborhood and we’ll keep it safe.
There is a tutorial on placing the badge on your blog, just click on the link under my banner that says, community blog watch. Please make sure to send me the request to place you on the roll call, I do need an email from you making this request. If you have any question just about the program just contact me.
Pinterest did make some changes to the number of allowable characters, but it only dropped to 500, and we are still seeing pinners placing recipes with pins inspite of the change. this is what really upsets me, because at this point I think they know its wrong, and yet they’re still doing it. It’s still in violation of their TOS, but I honestly don’t think they care, they’re too busy counting their earnings at this point in time. If you do come across this on anyone’s board, please contact the owner of the image to let them know, so they can file a complaint with Pinterest, that seems to be the only way to get it removed. And while you’re there, if they pinned one that way, its more than likely there are more, so take a moment and notify any others you have time for. You would want the same thing done for you!
While were on the subject of Pinterest, and don’t get me wrong I do love the site, but they have places some very questionable verbage in their TOS that we all agreed to, my friend and designer Melissa from Eyes Bigger Than My Stomach sent this link to me, and I would highly recommend that everyone read it just so you’re aware of what could happen, it paints a pretty grim picture, Just click on this link.
Now that I got you all worked up, here is the follow up on this post, it seems Ben is listening and wants to improve his site so we all can keep having fun. Check out his response!
I had a very troubling conversation with a friend today, she had emailed me a few links to check on of a blogger who has been copying and pasting recipes and instructions from other bloggers, she makes the same dish, with almost never a word of where it came from or who may have inspired the post. The only reason I can think of would be that she doesn’t want the link, so the other blogger can see how much she actually took from them. Now I know, we don’t own recipes, and I honestly can’t remember the last time I had or saw an original thought, and even if I did think it was original, more than likely 5 other bloggers were thinking the same thing at that very moment.
We see so many things during our travels that sometimes its hard to remember who inspired the dish were making, and if that’s the case, then that’s what I will say….. I don’t remember where I saw it. But that’s not really the problem in this case, the problem is outright copying, without any type of reference to any source, even a cookbook.
I know what your saying, oh it’s a new blogger and they just didn’t know any better, well I wish that were the case, but unfortunately it is not. It’s a blogger whose been around for a few years, who just lulled us into not noticing with her sweet demeanor…. But because of the Neighborhood Watch someone did notice, and then they emailed me, and now I have a problem of ethics to deal with……..
I just don’t understand what could be so wrong with siting a source, or giving a shout out to a friend who inspired you? Am I missing something here? I love to have my recipes redone, I think its very flattering, I don’t think it’s wrong to copy recipes (as long as you gave the originator a respectful amount of time before posting your version), just give some credit where credit is due!
We have to be Ethical, if for no other reason, we it to our readers.
I had so much more to cover, but it’s going to have to wait. I hope your week is going well, Thursday is supposed to be almost 70 in the Philadelphia area….for that I am thankful! See you all real soon, and please remember….
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