Friday Foods – Orecchiette with Clams
Orecchiette with Clams
Makes 2-3 servings
1⁄4 cup dry white wine
2 tablespoons butter
2 tablespoons extra virgin olive oil
1-inch x 1-inch x 3-inch block Parmesan cheese
1 tablespoon dried parsley
1 clove garlic
1⁄2 pound orecchiette or linguini (uncooked measurement)
2 pouches or cans (3 1⁄2 ounces each) whole baby clams
Salt and pepper to taste
Put the lemon juice and wine in separate small leakproof bottles. Package the butter and olive oil. Wrap the cheese. Package the parsley and garlic individually in small pieces of plastic wrap. Put the bottles, parsley and garlic bundles, loose pasta, and clam pouches in a large ziplock freezer bag.
Chop garlic finely. Shave Parmesan cheese. Set both aside. Boil salted water and cook the pasta until al dente. Drain the water, put the pot in a cozy, and set it aside. In another pot or frying pan, heat 2 tablespoons each of butter and olive oil. Add the garlic and cook for a few moments, over medium heat, being careful not to brown it.
Add 1⁄4 cup white wine and lemon juice. Let simmer for about 5 minutes. Add the clams and parsley and heat through. Season the mixture with salt and pepper to taste. Pour the sauce over the pasta and stir gently to coat. Gar- nish with shaved Parmesan.