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May 08, 2012

Daily Inspiration : Stylish things to inspire your day

Camille Rowe by Tim Barber for Marie Claire

Camille Rowe by Tim Barber for Marie Claire

via : 79ideas ) + {images: tim barber via: photoshoot }

spaghetti with clams recipe

Makes 4 servings

Notes: Inspect your clams and discard any broken or cracked ones. Place your clams in a bowl of water large enough to cover them with an inch or two of water. Add a tiny bit of salt. Let the clams sit for a while — 20 minutes to two hours — so that they release their sand. Discard any clams that float. Remove the clams with a strainer from the water. Once you cook the clams, you should also discard any that do not open.

2 bottles dry white wine (I’m currently obsessed with Albarino, but because of the quantity needed, an inexpensive Pinot Grigio will work well.)
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
32 littleneck clams, shells rinsed and scrubbed
1 pound spaghetti
2 tablespoons unsalted butter
freshly ground black pepper and kosher salt
1/4 cup flat leaf parsley, minced

Bring 2 quarts of water and 1 bottle of white wine to a boil in a lidded stockpot.
When the water and wine are almost to a boil, warm the olive oil in a large sauté pan or high-sided skillet over medium-low heat and add the garlic and red pepper flakes.
Cook, stirring, for a minute to release the aromas, then add 1 + 1/2 cups white wine and boost the heat to medium-high, bringing the wine to a simmer.
Add the clams and cover the pan to steam until they open, approximately 7 to 8 minutes.
Toss the spaghetti into the stockpot of boiling water and wine and stir to submerge, cooking until al dente.
Remove the opened clams from the pan and reserve, covered.   While the pan sauce continues to simmer for a few more minutes, reducing slightly.  Monitor sauce from time to time.  Remember, the more it reduces the saltier it will taste.
Stir the butter into the pan sauce and add salt and pepper as needed to taste.
Remove the cooked pasta from its pot with tongs and transfer to the pan sauce, stirring to coat.
Divide the pasta between 4 bowls. Top each with 8 clams and a sprinkled handful of parsley. Drink the rest of the remaining bottle of white wine with your meal.

Daily Inspiration : Stylish things to inspire your day


with love, Stefania

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