Friday, July 21, 2006
Clam and Gorgonzola Pasta
Something I've been going back to a lot nowadays is clam fettucini. I seem to be posting a lot of nostalgia lately... But like a lot of things, here is something Dad used to do, with my own twist on it:
1 can chopped clams
toasted pine nuts
a tsp. lemon juice, or more if fresh
chopped parsely, if you have it
red pepper flakes
about 1/4 cup of white wine
crumbled gorgonzola cheese (also optional, but dear god, worth it)
fettucini or whatev
Before you put any olive oil in the pan, heat it and toast a handful of pignolis (pine nuts) in it until they are fragrant and browned. I always toast the pine nuts, because it makes a big difference in the flavor you get out of them. Then add a few tablespoons (you're coating pasta with this, so use a little more than you would in other things) of olive oil and chopped garlic (as much as you like). After the oil is heated, throw the whole can of clams in, liquid and all. Then add the wine, and let it simmer for just a few minutes. You can add the red pepper now, if you like a more generalized heat, or add it when you toss the pasta if you like those occasional "surprises" of heat. When the pasta is cooked, drain it and add in the clam sauce. Crumble in the gorgonzola, and toss in the chopped parsely and lemon juice. Easy peasy.
I could eat this every day. It is slightly salty, tangy and rich comfort food, and it only takes about as long as opening a jar of sauce.
Oh, and check out Costco for good prices on the gorgonzola and pignolis.