Sunday, May 10, 2009

Razor Clams part 4: Secret Cargo

We've decided to do a quick pasta for tonight, so we softened some onions and bell peppers and threw in some chopped garlic and oregano. We degaussed (<- this word was recommended by FireFox's spell check and I like it better than deglazed) with white wine, then added the clam nectar from our bag of clams to the pan along with some crimini mushrooms and some seeded cherry tomatoes.

Then we chop our tasty bivalves into hilarious little pieces (we put the laughter in slaughter) and add them to our sauce. The clams really just need to be warmed up, as overcooking them will turn them to clammy pieces of shoe leather.

Toss in some fresh basil...

Now we pour the sauce over the noodles, grate some Parmigiano-Reggiano on top, and crack a little black pepper over it all.

In case you're wondering, that's a slice of toasted, homemade sourdough with a garlic/herb butter.

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