A day before my birthday, I drafted up this recipe for clams with linguine, using several recipes I had collected and forwarded it to him via email….[and made a mental note to eat a small dinner before going home on my big day…just incase]. I chose this recipe because it requires only few ingredients, preparation is effortless and clams cook in 5-8 minutes!
I also bought all the ingredients because I had an intuition that it would take him a week minimum to purchase all 8 ingredients and I would probably have to answer a barrage of questions. A voice in my head shouted, “Save yourself, Ria!” He definitely would have been stomped by the words “New Zealand Cockles” which the recipe called for…and knowing him, he would have ordered it directly from New Zealand.
To give the man (the dear hubbie) credit, he makes wonderful fried bakes using my recipe and instructions on this site. The very first thing he learned to cook.
Clams with linguine is a truly elegant, surprisingly simple, light and satisfying meal for a special occasion—-like my birthday! Serve with garlic bread…and a glass of wine….
2 lbs clams (scrubbed, cleaned, and rinsed)
4 tablespoons extra-virgin olive oil
4 tablespoons butter
6 cloves garlic (about 2 tbsp, finely chopped or sliced)
2 large tomatoes, chopped
1/4 cup minced parsley (7-8 sprigs), plus more for garnish
1 cup white wine
1 teaspoon red pepper flakes (optional)
CWR’s notes:
Use New Zealand cockles or Manila clams…
How to prepare clams: First, scrub the outside of the clams thoroughly with a stiff brush. Since clams naturally burrow in the sand, they need to be purged of grit…Sand should be removed before cooking by covering the clams with salt water (1/3 cup salt to 1 gallon of water) and let sit for several hours. Adding 1/4 to 1/2 cup of cornmeal to the soaking water helps expel the dark matter and sand from the stomachs and also whitens the meat (About.com).
Cook pasta al dente, according to instructions, salting water adequately…Start clams 5 minutes before pasta finishes. Drizzle pasta with olive oil, toss and keep covered if cooking ahead.
Taste for salt and pepper and adjust.[I didn’t need to add salt to this dish]
Happy Birthday to me,
Definitely not cooking on my birthday
….from this day onward,
So help me God,
With love,
Ria
Great cockle recipe and fun story!
wagallysI love this recipe and I love fresh shellfish (although i'm allergic). I have used many variations of a similar recipe and always find it a quick and easy to prepare meal when i'm in a rush.
Rye loves anything that she don't have to make AKA FREE LMAO !!!
@Sara and Rye…thank you! It is quick, easy and delicious!
@Seg-like Uncle, like niece..lol!