Maple-Caramel Custards with Sea Salt

10 11 2009

 

Maple-Caramel Custard with Sea Salt, plated on a maple leaf.

Like most people, I love chocolate desserts.  However, sometimes I’m craving something a little different and caramel fits the bill perfectly,  Maple syrup goes well with the caramel, making the flavour even deeper and richer. A sprinkling of sea salt to finish adds a bit of crunch and further enhances the caramel.  It sounds a little strange but trust me, it’s good!

I have been intimidated by custard in the past, after a bad experience with hollandaise sauce that turned into a clumpy, scrambled egg mess.  However, if you take your time and follow the instructions carefully, you shouldn’t have any problems. The key is to add the hot cream slowly to the egg yolks, whisk constantly and strain the final custard to get rid of any stray lumps.  Cooking the custards in a water bath will ensure they don’t scorch in the oven.

To plate the desserts: If you’re in the north and happen to live anywhere near trees, there are probably a million leaves on the ground right now. Maple leaves have a beautiful shape and colour so I collected a few from my yard to dress up the plate a bit when serving the custards. They’re thematically appropriate and cost nothing so you can’t go wrong!

Maple-Caramel Custards with Sea Salt

This dessert has two complicated sounding components – making the caramel and preparing the custard.  However, it’s not difficult if you take it step-by-step. Placing a dishtowel at the bottom of the water bath will keep the ramekins from slipping around and spilling on their way in and out of the oven.

Makes 6 desserts

For the Custard:

  • 5 large egg yolks (save the whites for another use)
  • 2 Tablespoons golden brown sugar
  • 1/2 teaspoon vanilla extract
  • A pinch of regular salt (kosher or table salt)
  • 1 cup whipping cream
  • 1 cup milk

For the Caramel:

  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 teaspoon butter
  • 1/4 cup pure maple syrup, preferably #1 Medium (I use Ontario or Quebec syrup)

To Cook and Finish the Custards:

  • 6 small ramekin dishes (about 3″ to 4″  in diameter)
  • A dish towel
  • A pitcher of water
  • A roasting pan with high sides that can accommodate 6 small ramekins
  • Sea salt
  • Large maples leaves, to dress the plate (optional)
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, add egg yolks, brown sugar, vanilla extract and a pinch of salt. Whisk together until smooth.  Set aside.
  3. To make the caramel: In a large saucepan, add 1/2 cup white sugar and 1/4 cup water.  Heat on medium-high.  The sugar will dissolve and the mixture will begin to bubble within a couple of minutes.  Occasionally lift the pot off the burner and carefully swirl the mixture but do not stir it with a spoon.
  4. Cook sugar mixture until it begins to brown- about 7 to 8 minutes. Once it starts to turn golden it will darken VERY quickly so do not leave it unattended! Continue cooking for another minute or two, until the caramel is about the same colour as the maple syrup (a medium-dark amber colour) and remove the pot from the burner.
  5. Carefully add the butter and maple syrup.  It will bubble up a bit as the ingredients are added so use caution.  Stir mixture and return to the burner on medium-low heat.
  6. Slowly whisk the whipping cream and milk into the caramel.  Remove the caramel mixture from the heat and let cool slightly for about 1 minute.
  7. Very slowly pour the caramel/cream mixture into the bowl with the egg yolks, whisking constantly (you may want to have someone help pour the caramel if the pot is heavy).
  8. Strain the custard through a fine sieve into a large glass measuring cup or other heat-proof vessel that you can easily pour from (such as a pitcher).
  9. Prepare the ramekins: In the bottom of a large roasting pan, place a folded dishtowel and smooth it out so the ramekins can sit evenly.  Place the ramekins on the dishtowel and fill each one with the custard mixture.
  10. Use a large pitcher to carefully pour water into the roasting pan, being careful not to get water in the custards.  Fill about 2/3 of the way up the outside of the ramekins.  Make sure the dishtowel is completely submerged in the water so it doesn’t burn in the oven.
  11. Bake the custards for 45 to 50 minutes or until they are set in the middle.  Let cool and refrigerate for at least 2 hours.  Sprinkle with sea salt just before serving or place a small dish of salt on the table so diners can add their own. Garnish the plates with maple leaves for a fun presentation if desired.

Bon Appétit and Enjoy!


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Stuffed Pork Tenderloin Wrapped with Prosciutto

8 11 2009
P1010163

Stuffed Pork Tenderloin Wrapped with Prosciutto

Pork is the perfect autumn dinner – it pairs well with seasonal herbs such as sage and thyme and it’s robust enough for cooler weather.  It’s also incredibly versatile and can be enjoyed as ham, bacon, chops, ground, pulled or roasted.  Tenderloins are available at any supermarket or butcher and are small enough to cook quickly. Unfortunately, they can also be a bit dry and boring. By stuffing it with a savoury mix of bread cubes, herbs, swiss chard, diced prosciutto and mozzarella, I’ve made a basic loin a little more interesting.  Wrapping it in prosciutto helps keep the meat moist and adds extra flavour.  Serve with orzo, rice, risotto or roasted potatoes.

To get the recipe, check out a recent article I wrote for Suite 101.com: Stuffed Pork Tenderloin Wrapped with Prosciutto.

Bon Appétit and Enjoy!


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Soup for the Sick

28 10 2009

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It’s almost November and flu season is already upon us.  There has been a lot of talk (hype?) in the media lately about seasonal flu and the H1N1 virus.  I wasn’t paying too much attention until yesterday, when I woke up with a sore throat, stuffy nose and body aches.  I spent two months last winter battling a horrible flu bug (I even lost my sense of taste and smell for a few days which is a nightmare for a recipe developer!) so I’m anxious to get well soon.  

So if you or someone you love comes down with the flu, why not whip up some soup?  It’s warming and soothing and can help provide vitamins and nutrients.  We often lose our appetites when we’re sick but somehow soup still seems to hit the spot. Obviously canned soup is easiest but none of the following are difficult, especially if you use a good quality prepared stock.

Meanwhile, I’m stocking up on popsicles, lozenges and cold medication while awaiting my flu shot next week.  I made a batch of chicken noodle last night and it was the perfect thing to soothe my throat and fill me up. Serve with toast and a mug of lemon tea.

Autumn/Winter Soup Recipes:

Chicken Noodle – This is classic ‘sick’ food for a reason: it’s filling, warming and comforting.   

Peppery Leek and Potato – One of the simplest soup recipes I have.  Reduce the amount of pepper if your patients have tender throats.

Cabbage Roll Soup – The perfect soup if you need something with a bit more substance.  

Butternut Squash Soup – If you’re interested in soups that are lower in fat but still have a lot of flavour, look no further than my primer on How to Prepare Flavourful Low-Fat Soups.

Mushroom Soup – It’s rich and decadent but oh so delicious for mushroom lovers.

Bon Appétit and Good Health to you All!

P1010776

Chicken Noodle Soup


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Pear and Pecan Bread Pudding with Caramel Sauce

16 10 2009

P1010230_2

This is one of my favourite fall desserts.  It’s decadent and rich so it’s ideal for cold evenings when we’re craving something comforting.  Pears are in season right now so it’s the perfect time to give it a try.  It works best with bread that is a couple of days old so it’s a great way to use up stale bread that would otherwise go to waste.

This recipe first appeared on Suite 101.com where it was granted an Editor’s Choice award.  

Pear and Pecan Bread Pudding with Caramel Sauce

Makes about 6 servings

  • 4 cups (about 5 thick slices) stale bread such as ciabatta, challah, etc. with crusts cut off and cut into 1- 1/2″ cubes
  • 2 large pears, cored and cut into 1/2″ cubes
  • 1/2 cup halved pecans
  • 1 cup half and half
  • 3 egg yolks
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • Caramel Sauce – see recipe below

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a standard sized loaf pan. Layer half of the bread cubes on the bottom of the loaf pan and sprinkle with half the pears and half the pecans.
  3. Layer the rest of the bread cubes over the pears and pecans. Sprinkle with the remaining pear pieces and pecans. Set aside.
  4. In a medium bowl, whisk together the half-and-half, vanilla, brown sugar and eggs. Pour custard mixture over the bread/pear/pecan layers. Press the top of the pudding down so that everything gets well soaked. Set aside to let custard soak in for about 15 minutes before baking. (Note: the pudding can be assembled a few hours in advance and refrigerated until ready to bake).
  5. Bake pudding for 30 to 45 minutes or until the pudding is golden brown on top and custard is cooked through. Serve with caramel sauce (see below) and vanilla ice cream or lightly sweetened whipped cream.

Caramel Sauce

This is a versatile sauce that is also great with cake or ice cream.  Use caution when working with the hot sugar mixture.

Makes about 1 cup of sauce

  • 1/2 cup sugar
  • 3 Tablespoons water
  • 1/4 teaspoons salt
  • 1-1/2 teaspoons butter
  • 1 cup cream
  • 1/4 teaspoon vanilla
  1. In a small saucepan heat cream on medium heat.
  2. While cream is heating, in a separate large saucepan, heat sugar and water on medium-high heat. Whisk until sugar is dissolved.
  3. Watch the mixture for about 10 minutes or until it begins to turn golden brown but do not whisk. Gently swirl the pan occasionally.
  4. Remove from heat once it turns a medium brown colour. Quickly add butter and heated cream, whisking as you pour it in. Be careful – the mixture is very hot and will bubble up a bit as the cream is added.
  5. Add salt and vanilla and mix thoroughly. Whisk until smooth. Pour sauce over bread pudding or your favourite dessert (it’s great on vanilla ice cream!)

Bon Appéit and Enjoy!

 

Pear and Pecan Bread Pudding with Caramel Sauce

Pear and Pecan Bread Pudding with Caramel Sauce


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Cabbage Roll Soup

13 10 2009

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I love cabbage rolls but I don’t always have the time or energy to do all the prep work required to make the filling, prepare the rolls and make a sauce.  This soup is a great alternative – you get all the flavour of cabbage rolls with very little effort. As an added bonus, the ingredients are very inexpensive so you can feed a crowd on a budget.  Serve with fresh crusty bread and you have the perfect meal for cool fall days!

Cabbage Roll Soup

Makes about 12 cups

(Can be adapted to be VEGETARIAN)

  • 1 Tablespoon neutral oil, such as canola or safflower
  • 1 lb. (450 g) ground beef
  • 1 onion, diced
  • 1 clove garlic, minced
  • ½ head of green cabbage, chopped (about 9 cups)
  • 14 fl. oz. (398 ml) can diced tomatoes, with juice
  • 5.5 fl. oz. (156 ml) tomato paste
  • 2 teaspoons dried thyme
  • 1 Tablespoon Worcestershire sauce
  • ½ cup long grain rice
  • 4 cups (1 litre) reduced-sodium beef OR vegetable stock
  • 1-1/2 Tablespoons white vinegar
  • Salt and pepper, to taste

 

  1. In a large stockpot or enameled cast iron pot, heat oil on medium high. Add ground beef. Break up with a spatula and cook until just browned, about 5 minutes. Remove ground beef from the pot, put in a bowl and set aside.
  2. Add cabbage, onion, garlic and thyme to pot. Sauté on medium heat until softened. The cabbage will reduce in volume as it cooks down but you may have to stir it around so it all gets exposed to the heat.
  3. Once the cabbage mixture has softened, add ground beef that was set aside, beef broth, Worcestershire sauce, vinegar, tomato paste and diced tomatoes. Stir until ingredients are thoroughly combined and bring soup to a gentle simmer.
  4. Add rice. Cover soup and let simmer on medium heat until rice is fully, cooked, about 15 minutes.
  5.  Season with salt and pepper and serve.

Variation: for a vegetarian option, you could eliminate the ground beef and increase the raw rice by ½ a cup. Use vegetable stock instead of beef.

 

Cabbage Roll Soup - it's not too pretty to look at but it's delicious, filling and budget-friendly.

Cabbage Roll Soup - it's not too pretty to look at but it's delicious, filling and budget-friendly.

 

 

This recipe first appeared on Suite 101.com

Bon Appétit and Enjoy!


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Mushroom Crostini

30 09 2009

 

Mushroom Crostini

Mushroom Crostini

Fall is the time when I think of cooking with mushrooms even though most types are readily available year round.  They have an earthy richness that works well with bold fall flavours such as sage, thyme and rosemary.  They’re also very versatile and make a great alternative to meat for vegetarians and carnivores alike (see my Mushroom Soup recipe for another great mushroom dish).

For the best flavour, use a variety of mixed mushrooms such as portabello, cremini, shiitake, oyster and button mushrooms.  You can even include some re-hydrated dried mushrooms: put them in a bowl, pour boiling water over them and let them soak until tender, about 30 minutes.  Drain and use as you would fresh mushrooms.

These crostini are great for entertaining because you can make the mushroom mixture in advance.  Just re-heat and assemble as your guests arrive and you’ll have an easy and delicious hors d’oeuvre that pairs very nicely with champagne or sparkling wine.  

Mushroom Crostini

(VEGETARIAN)

Makes approximately 12 crostini

  • 3 cups (about 12 oz/350 grams) mixed mushrooms, such as portobello, button, cremini, shiitake, etc.
  • 2 Tablespoons olive oil
  • 1 shallot, peeled and minced
  • 1 clove garlic, finely minced
  • ½ teaspoon finely chopped fresh rosemary
  • 4 sprigs fresh thyme, finely chopped
  • ½ cup whipping cream (35% M.F.)
  • ½ teaspoon white truffle oil (optional)
  • ¼ cup freshly grated parmesan cheese, plus extra shaved parmesan for garnish
  • 2 teaspoons sour cream
  • Salt and pepper, to taste
  • 1 Tablespoon flat leaf Italian parsley, finely chopped for garnish
  • ½ baguette, sliced into twelve ¾” thick slices
  1. In a large skillet, heat oil on medium-high heat. Add shallots to pan and sauté until they are translucent, approximately 1 minute.
  2. Add mushrooms to pan. Make sure they are evenly distributed and not crowded in the pan. Sauté until browned on one side, approximately 6 minutes. Resist the urge to stir them around.
  3. Once the mushrooms are browned on one side, turn over with a spatula and let them brown on the other side.
  4. Reduce heat to medium. Add herbs and garlic to the pan and stir until evenly distributed. Add cream and stir to combine. Add truffle oil (if using) and parmesan cheese. Cook mushroom mixture until cheese is melted and it’s beginning to thicken, about 2 minutes.
  5. Remove mushroom mixture from the heat and stir in sour cream until combined.
  6. Toast baguette slices on both sides. To serve, spoon mushroom mixture onto toasts and garnish with chopped parsley and shaved parmesan.

If making in advance, prepare as directed and then refrigerate.  Re-heat the mushroom mixture in a saucepan on medium heat until warm and assemble crostini. The baguette slices can also be toasted in advance and stored in an air-tight container.

Bon Appétit and Enjoy!

This recipe first appeared on Suite 101.com.


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Horseradish Cream

29 09 2009

 

Horseradish Cream with medium-rare roast beef

Horseradish Cream with medium-rare roast beef

 

Horseradish is a traditional accompaniment to roast beef.  It has a spicy zing that pairs well with tender, juicy meat and makes a great addition to roast beef sandwiches and even mashed potatoes (it’s also great with oysters).  Fresh horseradish can sometimes be found at markets but I find the jarred kind easier for my purposes since I don’t use it too often and it will keep for a while.  Jars are typically found in the refrigerated area of the supermarket, often near the meat or dairy section.

This cream sauce is very easy to put together and is great with roasted meat.  You can also spread a little on some bread and top with cold leftover roast beef for a delicious sandwich with a bit of a kick.  It’s also fantastic with Braised Short Ribs or Oven Roasted Prime Rib.

Horseradish Cream

(VEGETARIAN)

Makes 1 cup

  • 1 cup sour cream
  • 3 Tablespoons jarred horseradish (or to taste)
  • Salt to taste
  • A bit of fresh ground pepper

In a small bowl, stir together all ingredients until well combined.  Sprinkle with fresh ground pepper and serve with your favourite beef dishes.

Bon Appétit and Enjoy!


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Braised Garlic Swiss Chard

29 09 2009

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I love swiss chard.  It’s a popular green in late summer and fall and it makes a great accompaniment to roasted or braised meats. It’s very versatile (see the Swiss Chard Tart recipe I posted last year) but one of my favourite ways to enjoy it is simply braised in butter, garlic and a bit of stock.   It’s simple to put together and only takes a few minutes.  You don’t even have to dry the chard leaves after washing them.

Any kind of swiss chard will work – green, red or rainbow chard.  Bear in mind that when it cooks down, it reduces in volume significantly so you may have to make a double batch if serving a crowd.  This is the perfect side dish to go with Braised Short Ribs, Oven Roasted Prime Rib, grilled steak, roast chicken or pork.

Helpful Tip: Grating garlic cloves on a microplane will mince them quickly and easily without a mess.

Braised Garlic Swiss Chard

Makes 4 small servings

(VEGETARIAN)

  • 1 bunch swiss chard (regular, red or rainbow) – equals about 12 oz. of leaves once the stems are trimmed
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic, very finely minced (see helpful tip, above)
  • 1/2 cup beef OR chicken OR vegetable stock
  • Salt and pepper, to taste
  1. Trim large stems from the chard.  Rinse the leaves well to ensure they are clean of all dirt and grit.  Set chard leaves aside.
  2. In a large, deep skillet, heat butter on medium until just melted.  Add garlic and cook for about 15 seconds.  Add chard to pan.
  3. Use tongs or a couple of forks to toss the chard in the butter and garlic.  Turn heat to medium-high and add stock.  Cover and simmer for about 5 minutes, until leaves become limp.
  4. Uncover skillet.  Let any remaining liquid cook off on medium-high heat.  Season chard with salt and pepper to taste.  Serve with your favourite dishes.

Bon Appétit and Enjoy!

 

P1010098

Braised Garlic Swiss Chard made with red chard

 

 


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Mushroom Soup

24 09 2009

Portobello & Crimini

Now that it’s officially fall, I can turn my attention to hearty soups and stews made with autumn-inspired ingredients. I actually developed this soup a few months ago at the request of my friend Dave.  He loves mushrooms and soup so putting the two together seemed like a logical step.  

For this soup, select a variety of mushrooms.  Fresh white button mushrooms, creminis, portabellos, chanterelles and oyster mushrooms are usually available at most supermarkets.  If you happen to find fresh porcini, they are well worth adding to your soup (the Italian mushrooms are very rare in North American stores but I have seen them).  You can also use a few reconstituted dried mushrooms.  Put the dried mushrooms in a bowl and pour boiling water over them.  Let them soak for about 30 minutes or until the mushrooms soften.  You can use the soaking water in place of some of the stock – it will add a nice rich mushroom flavour.

I must confess that I don’t really like truffle oil, even though I call for it as an option to finish the soup.  Most truffle oil is synthetic and I find it has an unpleasant fake taste (even the relatively expensive stuff). However, if you enjoy the flavour and want to add a bit, feel free to do so.  A little goes a long way so don’t over do it.   And if you’re lucky enough to have some real truffles, why not shave a bit over the finished soup for a decadent treat?

Note: This soup is very rich – you can always substitute half-and-half or evaporated milk for the cream.

Mushroom Soup

(VEGETARIAN)

Makes about 8 cups

  • 1-1/2 lbs. (681 g) mixed mushrooms (button, portabello, cremini, shiitake, etc), cleaned and cut into ½” thick slices (should yield about 8 cups of sliced mushrooms)
  • 3 Tablespoons olive oil
  • 1 medium onion, diced
  • 1 clove garlic, chopped 
  • 1 stalk celery, diced
  • 1 Tablespoons finely chopped fresh thyme OR 1-1/2 teaspoons dried thyme
  • 2 Tablespoons dry sherry (optional) 
  • 2 Tablespoons flour
  • 2 cups vegetable OR mushroom OR beef broth, preferably low-sodium
  • 2 cups milk
  • 1-1/2 cups cream (35% M.F.)
  • Salt and pepper, to taste
  • Truffle oil, to garnish (optional)
  1. In an enameled cast iron dutch oven or heavy-bottomed soup pot, heat 1 Tablespoon of the olive oil on medium heat. 
  2. Add half of the mushroom slices (about 4 cups).  Sauté mushrooms until browned and softened, about 7 minutes.  Remove mushrooms from pot and set aside in a bowl. 
  3. Heat the remaining 2 Tablespoons olive oil in the same pot.  Add the remaining mushrooms, onion, garlic, celery and thyme.   Sauté until vegetables are softened, about 6 minutes.  Stir occasionally.
  4. Add sherry.  Let mixture simmer for about 2 minutes and then add the flour.  Stir until flour is thoroughly combined with the vegetables and cook on medium heat for 2 minutes.   Stir occasionally to ensure the flour doesn’t burn.
  5. Pour in the beef broth and simmer for about 5 minutes, stirring to ensure the vegetables don’t stick together.  Remove soup from the heat and carefully purée mixture with a hand blender* until smooth.  (*If you don’t have a hand blender, transfer mixture to a regular blender once it cools a bit and blend until puréed.  If you don’t have a blender, skip this step altogether!)
  6. Return the purée to the stove.  Add milk, cream and reserved mushroom pieces back into the soup.  Let simmer on medium heat for another 10 minutes (do not boil) and season with salt and pepper to taste.
  7. To serve, drizzle with a small amount of truffle oil per serving (if desired), additional freshly ground pepper and a bit of fresh chopped thyme.

Option for an elegant and impressive presentation:

Ladle soup into oven-proof bowls.  Drizzle each serving with truffle oil (if desired).  Roll out thawed puff pastry and cut into rounds that are slightly bigger than your bowls.  Top each bowl with a pastry round and crimp to seal onto the bowl.  Cut two slashes into the top of each pastry to release steam and sprinkle with freshly grated parmesan cheese.  Bake at 425 degrees Fahrenheit for 20 minutes or until they are golden brown and puffed.  Be sure to warn your guests that the soup inside is very hot!

Mushroom Soup

Mushroom Soup


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Allan’s Linguine alle Vongole

15 09 2009

P1010079

My husband Allan loves pasta with clams.  He has always enjoyed various pasta and seafood combinations but one night in Italy, he had the ultimate version of his favourite: Lingine alle Vongole (linguine with clams).  We were at Ristorante Romano, a Michelin-starred seafood restaurant on the Tuscan coast.  The seafood at Romano’s was fresh and impeccably prepared with typical Italian simplicity.  When we returned home, we decided to develop our own version of this classic pasta dish.

The key to this dish is using high quality ingredients.  Choose small, live clams in their shells and be sure to discard any that don’t open when cooked.  Fresh parsley, oregano, garlic and hot peppers are preferable over dried and keep the dish fresh and light tasting.  Sautéeing the whole garlic and peppers in the oil and then discarding them gives the pasta a hint of garlic flavour and heat without overpowering the dish.  However, if you prefer a bit more punch, feel free to mince some of the garlic and peppers and leave them in the sauce.  Although I usually prefer fresh pasta, this is one dish where dried works better.  If linguine isn’t available, substitute spaghetti or bucatini instead.

I guarantee that this recipe is simple to prepare: Allan doesn’t normally cook (aside from the occasional crème brûlée) and he can put this together in no time.  The pasta and clams cook at roughly the same time so everything should come together at once.

Allan’s Linguine alle Vongole (Linguine with Clams)

Makes 4 to 6 servings

  • Approximately 18 small clams, in their shells (such as baby clams, littlenecks, etc.)
  • 1/4 cup extra virgin olive oil + 2 Tablespoons to finish the dish
  • 2 small hot peppers, such as Thai bird chiles OR 1/4 teaspoon dried red pepper flakes
  • 2 whole garlic cloves, peeled and lightly crushed
  • 1/2 cup dry white wine
  • 2 teaspoons finely chopped fresh parsley + extra for garnish
  • 1-1/2 teaspoons finely chopped fresh oregano
  • 1/4 cup reserved pasta cooking water
  • Salt and pepper, to taste
  • 1 lb / 500 grams good quality dried linguine
  • A large deep skillet with a lid (or some way to cover it, such as a large plate)
  • A large pot to boil pasta
  1. Rinse clams in cold water to ensure the shells are clean and free of grit.  Make sure all of the shells are closed tight and discard any whose shells have opened.
  2. Heat a large pot of salted water to cook the pasta.  Bring to a boil on high heat.
  3. In a large, deep skillet, heat 1/4 cup of the olive oil on medium-high heat.  Add the garlic cloves and whole chile peppers. Sauté for about 5 minutes or until they turn golden brown, watching carefully so the garlic doesn’t burn.  Remove the garlic and chiles from the pan but keep the oil in the bottom of the skillet.
  4. Place the clams (in their shells) in the skillet and add the wine, chopped oregano and 2 teaspoons fresh parsley.  Cover with the lid and let simmer on medium heat.  
  5. Place the linguine in the pot of boiling water.  The clams and pasta will take about the same amount of time to cook, about 9 to 10 minutes.  Set a timer for 9 minutes.
  6. After 9 minutes, check on the clams.  The shells should be wide open.  If a few are still closed or partially open, give them a couple more minutes.  Any that do not open in that time should be discarded.   Test the linguine – it should be al dente.  Reserve 1/4 cup of the pasta cooking water before draining the pasta and set it aside.  Drain the linguine.
  7. Add the cooked linguine to the skillet with the clams.  Toss to coat, adding a bit of the reserved pasta water if it seems dry.  Drizzle with remaining 2 Tablespoons of the olive oil and stir thoroughly.
  8. Season to taste with salt and pepper and garnish with a bit of fresh parsley.
  9. Serve with crusty bread and a glass of dry white wine.

Note: Italians don’t usually eat cheese with seafood pasta so if you want to keep it traditional, refrain from garnishing with grated parmesan.

Bon Appétit and Enjoy!

 

Linguine with clams + a glass of wine = the perfect meal!

Linguine with clams + a glass of wine = the perfect summer meal


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