Recipe(tried): Pasta served with Clams in a White Wine Sauce (Linguini con le Vongole)

Hey everyone!

Snow has again blanketed the City that never sleeps!! Mother Nature's way of covering the imperfections of man's travails. Funny how a warm jacket and a shovel, level's the playing field, in a City that loves to celebrate what makes us different. A love/hate relationship not discriminating, yet forcing ALL to slow down. Realizing that a task at hand is always easier shared...

I am grateful to be home during the snow. Travels in the Airline industry during weather, usually spells frustration for those on a set agenda. Not to mention anxiety caused by fear over factors unknown. Although troublesome for ALL involved, I find peace in realizing that Destiny has chosen its path inspite of our own desires. A opportunity to practice letting go and trusting, that all things will work out even when you aren't quite sure where you are heading. (And where will this unexpected Adventure land me?)

After being in Louisville, KY one night and Raleigh/Durham NC, the next. Daily life chores needed to be accomplished. After shoveling snow, I realized Pasta...seemed to be the ticket for dinner.

I decided on Percatelli (spaghetti like pasta that is more like a small hollowed out tube. Almost the size of Linguini.)in a White Wine Clam sauce.

I served the Pasta dish with a simple salad splashed with a vinaigrette and garlicy home made croutons. A glass of wine and all was complete!!

(I substituted Percatelli for Linguini---a nice change of pace.*** I also made home made croutons, and then crushed some of them up and used them as the breadcrumbs to top the dish. It helped time wise and this way we also had home made croutons for our salad.)

Linguini con le Vongole

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well (about 24-30, half dollar sized clams)
1 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt or Kosher, and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional---but the "crunch" makes a GREAT contrast to the pasta and sauce)

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saut for 2 minutes.

Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving. Add torn Basil. Serve with a large bowl to place the shells.

(**Most Italians find the passing of grated Pecorino/Roman cheese with a seafood pasta controversial. But hey, the French also find it controverial to serve red wine with seafood.I like to do both! **smile**)