Showing posts with label Clams. Show all posts
Showing posts with label Clams. Show all posts

Thursday, July 12, 2012

La Cucina Italiana’s Spaghettini in Little Neck Clam Broth with Cherry Tomatoes or “Umido di vongole con spaghettini e pomodorini”

Clamming, about as Long Island as you can get
         I am big fan of Linguine with Clam Sauce as our recipe search feature will confirm.  So when I saw this recipe for a variation on the theme in the July 2012 issue of La Cucina Italiana, I had to try it.  After all, the Little Neck clam, with which this lovely, light dish is made, is about as local as you can get out here on the East End of Long Island.  It’s especially appealing too because, unlike Linguine with Clam sauce, the recipe includes some great fresh vegetables --  carrots, leeks and tomatoes – and it’s light on the pasta.  In true Italian fashion, La Cucina lists it as a “Primo” or appetizer which is generally the role pasta plays in the Italian menu.  I served it as our main course.  It is a perfect summer pasta dish especially with those bite-sized morsels of heaven, the littlenecks.       
A Clamming Rake is as essential to digging
Little Necks as the beer which generally accompanies
Clamming on Long Island 

Monday, August 22, 2011

Daniel Boulud’s Stovetop Lobster and Clambake

         I have to admit, I don’t publish a recipe that doesn’t turn out right.  My whole premise is that if I can cook it perfectly, you can cook it perfectly.  So with all the 200 plus recipes on Chewing the Fat, if you can follow the directions, you can end up with something tasty.  That being said, sometimes I completely hit one out of the ballpark.  And today’s dish is a home run from the first morsel you put in your mouth to the last bit of broth that you’ll zealously sop up with the last crust of baguette.  It is that good. 

Monday, March 14, 2011

Braised Pork with Clams a la George Mendes

George Mendes outside Aldea
        A while ago, we went to a then brand-new restaurant called “Aldea” at 31 West 17th Street, New York, NY 10011 (Tel: 212-675-7223).  Its chef and owner, George Mendes, had the misfortune of opening at the precise moment Wall Street collapsed and fine dining with it. But he soldiered on to justifiably great reviews.  And he kept his prices out of the stratosphere and stayed afloat until things got better.   He did so in a stunning space—very cool and minimalist—so it was somewhat a surprise to hear that the name “Aldea” means ‘villages’ in Portuguese. 
Aldea's cool and modernist interior
        George Mendes himself is a first generation American of Portuguese descent with an impressive resume.  He’s worked with all the big boys—Alain Ducasse, David Bouley, Alain Passard and Roger Verge.  When he set out to run his own place, he used the Iberian peninsula as his inspiration.  He’d spent three years of his career in Spain with yet another culinary star: Martin Berasategui at the eponymous 3 Michelin starred restaurant in San Sebastian.   At Aldea, he has introduced New York to his very individual takes on Portuguese classics.   This wonderful stew from Food and Wine is a terrific example.  It’s not at all hard to make.  In terms of braises, it’s economical both in the time it takes to cook and the ingredients that go into it. 

Monday, March 15, 2010

Linguine alle Vongole or Linguine with Clam Sauce

       Very often, when I go out to eat, I know in advance what I am going to order.  I associate a restaurant with a dish I’ve had there before and I look forward to it.  This has been going on at The West Bank Café (407 W.42nd St. Tel: 212 695 6909) for the last few years. I thought I’d died and gone to heaven every time I ordered their Linguine with Clam Sauce. The West Bank is across the street from Playwright’s Horizons, where we’ve had an annual subscription forever.  It’s not only convenient, it’s well-priced, the food is good and they throw in a glass of wine for Playwright’s subscribers. (In my case, they throw in two glasses of wine since I’m fortunate enough to be joined by two non-drinkers.) But can you imagine my disappointment when they changed the recipe for my beloved Linguine.