My vacation is over. As crushing as that is at least I have had some good fun during it. We even got up early (well 8) this morning to go for a hike before we had to leave the island. A perfect way to end our vacation.
As I have to go back to work tomorrow this is the last vacation cooking post. I actually made this on Saturday but since I was posting about the Daring Bakers yesterday I didn’t get organized until today. This was another creation inspired by the fish boat, since mussels worked really well last week we thought we would add some clams to the mix – yum! It as inspired by a dish of Linguine alle Vongole that I had in Florence, heaven.
This is also the beginning of my diet. My jeans don’t fit so I will have to eat healthy for awhile, as I have had some requests for healthier meals before hopefully this will be welcomed. I have also been trying to move more often. On the island it is easy, easy to go for a hike or a run by the water, spend some time gardening or building a patio. Shoveling gravel and lifting concrete tiles is a crazy workout – not that I recommend it. Sadly I now have to go back to the real world and do some laundry. Good thing the Gossip Girl premiere is on tonight, that may just soften the blow.
[print_this]Spicy Tomato Linguine with Fresh Mussels and Clams
2T minced white onion
1 large garlic clove, minced
1 fresh red chile, minced
5 roma tomatoes, seeded and diced
1 large handful parsley, minced
3/4C white wine
1lb mussels and clams, cleaned
1. In a large skillet sweat the butter and onion over medium low heat for five minutes, add the garlic and chile and continue for another 2 minutes. Turn up the heat to medium high and add the tomatoes and half of the parsley stirring frequently. Cook for 2 minutes then add the white wine, cook until half reduced and set aside. (Note: You could do all this while cooking the mussels but I only have two burners at the cabin.)
2. Meanwhile put the pasta in the pasta water and add a cm of water into another large saute pan with a lid and turn it onto high. When boiling add the mussels and clams to the pot, cover and cook for 5-8 minutes or until they open.
3. Drain the clams reserving the liquid and strain it through a fine sieve. Pour half the liquid back into the tomato mixture and bring to a simmer.
4. When the pasta is al dente strain it and add to the tomatoes. Cook for a minute to allow the pasta to absorb the liquid, if it is dry add more of the shellfish cooking liquid. Toss back in the shellfish and serve garnished with remaining parsley.[/print_this]