Tag Archives: broth

my ‘clam’ to fame…

It’s been quite sometime since I’ve taken a dinner journey on the deep blue sea, so tonight was just that…
While walking around the fish counter at the local specialty food market, there was a beautiful bounty of rock hard, tight lidded little neck clams just begging to become a satisfying dinner!
Since it’s only two of us, instead of appearing glutinous, three dozen seemed an ok portion to purchase for the meal masterpiece.
Once home, a quick added scrub and then a thirty minute soaking [these little necks are pre-cleaned, but I take no chances] to expel any potential hidden grit…
To get this party started, a nice glass of white wine for the chef, some chopped up garlic, butter, red pepper [as I always advise it’s personal preference regarding spice level], salt and of course wine for steaming the little necks! Getting my little necks drunk makes this dish even more stellar…
Once all of my little necks pop open, it was time to shuck them out, and then toss them back into the pot full of liquidy broth, along with the tagliatelle pasta I cooked. Some freshly chopped parsley, a heavy handful of pecorino and rapid tossing and it was time to plate this luxurious dish up…
The bursts of flavor were intense, slightly spicy thanks to the red pepper, a wonderful freshness from the parsley and a slight saltiness from the cheese…

at a low simmer…
-R

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‘Muscles’ are good and all, but I prefer mine in a garlicky broth…

So after much thought this morning, I decided instead of going out for dinner I’d rather make something scrumptious at home!
What better to make than something not on my usual menu… so mussels in a spicy red sauce with garlic and wine. One word… SUPERB
It all started with a load of chopped garlic sauteed in olive oil until fragrant, then the mussels, a can of whole tomatoes [with their juices] that I crushed, salt and crushed red pepper were added and cooked for about twenty minutes uncovered. Lastly, I added some wine [drunk mussels are always fun mussels], chopped parsley and then cooked covered for another five until every last mollusk stumbled out to say hello.
The flavors were spicy, sultry and like the sea. Each bite made you yearn for more and more… I served this delicious meal with crusty bread that was brushed lightly with a homemade garlic infused olive oil that I grilled slightly. It was the perfect assistant to sop up every last bit of saucy goodness! Next time I’ll be sure to pick up two loaves…

at a low simmer…
-R

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