Happy as a Clam!

I don't know why I was so intimated.  It's a itty bitty thing.  But I never venture to that part of the market.  Well, a nytimes recipe and a friend's birthday were two very good reason to learn how to cook clam.  Readers, it was easy!  No big deal.  I was so happy to make something for the first time!  Just remember two things about clams:  they should be closed shut prior to cooking and open afterwards.  

Linguine with Tomato Clam Sauce (based largely on the nytimes recipe)

20 garlic cloves

2 pints of cherry tomatoes

6 T. olive oil

1/4 t. salt

1 t. black pepper

1 pound of linguine

1/2 t. crushed red pepper flakes

1 C. white wine

2 pounds of manila clams

1. Heat oven to 450.  Smash and peel 14 garlic cloves; peel and finely chop the remaining 6.  Toss the smashed garlic with tomatoes (leave them whole), 2 T. oil, salt and pepper.  Spread tomatoes out in a layer and roast for 15 to 20 minutes.

2.  Cook pasta until it is 2 minutes from being done to taste.  Drain and leave aside.

3.  Warm 4 T. oil in a pot.  Add garlic and red pepper; cook for 30 seconds.  Add the wine and let simmer for 3-4 minutes.  Stir in roasted tomatoes and garlic.  Add clams.  Cover pot until all clams are open, 5-10 minutes.  Use tongs to transfer open clams to a bowl.  Discard any that do not open.

4.  Add the pasta to the sauce.  Season with salt and pepper.  Return clams to the pot.  Toss and serve.  

 A word on cleaning clams - easy!  Soak them in salted water for 20 minutes.  Repeat.  Make sure the clams are live clams.

My kids are back at school.  Picture day was last week.