August 5, 2004
Simple but good variant on clam linguine
A while back I posted a clam-saffron linguine recipe. I was going to make it the other day because it is a fast dish, and we were getting back home on the later side, so I wanted to have dinner ready on the double. Unfortunately I remembered that we were totally out of saffron, so I did this:
Heat a splash of extra virgin olive oil in your skillet.
Add about three cloves of minced garlic. Fry gently for 50 seconds.
Add the meat (juice reserved) of two cans of chopped clams.
Sprinkle a teaspoon of pimenton over the clams and saute.
Add a generous splash of pastis or Pernod and clam juice and simmer.
Add a generous splash of cream and a little dash of good vanilla extract.
Thicken over moderate heat. Adjust for salt and pepper.
Finish cooking your linguine in the sauce and serve with chopped parsley.
Serve with a dry rose (we had a Marques de Carceres Rioja rose) and a green salad.
Do not be offended if your horse-obsessed toddler calls it "hay."
Atlanta, GA. Thanks!
Posted by: Franklin Jennings at August 6, 2004 7:47 PMNo, we are pretty much working at slave wages (this does not count the perks, though, like the food events, the restaurant comps, which make it worthwhile). Saffron is expensive per ounce, but one uses it sparingly. I forget which city you are in, but let me know and I will suggest an economical source for the stuff.
Posted by: Erik Keilholtz at August 6, 2004 9:50 AMSaffron?
Restuarant critics apparently get paid far more than I had imagined. Congrats though.
Posted by: Franklin Jennings at August 6, 2004 4:48 AM