Sometimes, you just need a bowl of pasta that screams comfort and Summer all in one. This pasta is close to my heart for a number of reasons, one being it lets me taste the ocean without physically being there. Chris and I decided not to do any trips this Summer, since we are saving for a nice Fall trip. It sounds fine, at first, but as the mid-July slump took over, I found myself desperately needing to be by a large body of water, soaking in the sun, and eating the fruit of the sea. It’s a Summer tradition for most folks who grew up on the East Coast. I felt something missing all Summer and I realized that was why. What are some of your favorite Summer vacations?
So back to the pasta. I have never, ever cooked anything that was considered alive. In fact, I had cooked my best friend a lobster dish a few weeks back. Instead of paying for the cheap whole lobster, that I would have to kill myself, I opted for the much more expensive lobster tail option. I just couldn’t bring myself to do the deed. I saw this recipe for clams and pasta in the July issue of Food Network’s magazine. It had everything I wanted out of Summer: briney, lemony, buttery pasta with tender, sweet clams mixed throughout. I cooked a lot of garlic, then added the wine, then gently placed the clams on top, covered the pot and walked away for 7 minutes. Opening that pot was the most beautiful surprise. All of the clams were widely open, soaking it the wine and garlic they had just been cooked in. See my notes on caring for the clams at the bottom! This recipe is too easy and too delicious not to make. I made it again this weekend and was equally satisfied! Be sure to serve this with tons of napkins! A lot of slurpin’ with happen! Happy pasta making!