Watcha cookin'?

[Hopeless Sinner]

Here's what I did:
1/2lb linguine
EVOO
6-7 cloves garlic (chopped)
3-4 anchovies (mashed)
2 doz. little neck clams (scrubbed). Make sure all are closed tightly. Otherwise discard.
couple large pinches of pepper flakes
1tsp or so of dried oregano
8 oz clam juice
4 oz dry white wine
1/2 bunch fresh parsley. (chopped)
Start to Boil your pasta (linguine) water. Heat (M-MH) some EVOO in at least 4" deep pan. Add chopped garlic. Let sauté about 3-4 mins (golden). Stir a bit. Add mashed anchovies. Stir. Cook about 3-4 mins. Add clams. Cook (M) about 8-10 mins. Stir a few times. (When they start to open). ... Add clam juice, wine and parsley. Cover and cook 8 mins. Open. Lower heat to high simmer. Remove and shuck clams and place in small bowl. Add salt to water (so it tastes like the ocean) haha and start to cook pasta. About 3 mins before pasta is very al dente reintroduce clams to simmering sauce. Then remove pasta from heat, strain and dump pasta into sauce. Turn up heat to (M) and finish cooking pasta to al dente.

Go for it, mang. It is not that hard and it is delicious. It's like a perfect match between garlic and clams.

This recipe has a good list of ingredients. It seems the clams would be overcooked and the cooling and reheating makes them chewy so here is how to streamline the process.

The pasta has to be in the salted water cooking before the sauce is started. It shouldn't take more than 10 mins before the sauce is ready for the pasta to be added. Garlic in slivers. Anchovy's should be rinsed - don't use so just guessing and sautéed w garlic and red pepper flakes, s + p. Next add wine(careful will splatter), I use dry white vermouth, not Gallo though. Simmer until alcohol taste is gone. Add clam juice, and oregano, bring to a high simmer, add clams, cover and reduce heat. Stir occasionally removing any empty shells and any clams that don't open. Drain pasta reserving one cup water cooking water to add to the sauce if necessary. Let simmer over med-high heat for a minute or 2 so the sauce can be absorbed by the pasta. Plate or put into large bowl for serving, add a little Evoo over it all, add the minced parsley, toss, and serve.

[irul&ublo]

Less than al dente…molto al dente. Save some pasta water, DON’T brown the garlic, DON’T shuck the clams, lose the clam juice and anchovies, add parsley and lemon and a bit of pasta water.

And for God’s sake don’t be a honky and add cheese

[schindlerpiste]

Clam juice = much better than pasta water. Saving some salted water is a good idea, if you need/want to expand the sauce. Anchovies = a great flavorful addition; however, substituting a can of clams for anchovies is also nice. Shucked vs. non-shucked = matter of choice, but always shuck before serving (even if you keep the shells in the pasta for presentation). Never tried not adding garlic to hot evoo to golden. Too much flavor and aroma wasted. .....But what do I know? I'm just a home cook who grew up eating Italian 7/365.

I never have cheese with vongole

[irul&ublo]

I never have cheese with vongole

Glad to know you’re not a honky.

As to garlic, sauté but not to color. Clam juice and anchovies would add umami, but never felt need to. Clams opening, or canned clams already add juice. Have added fish stock, if on hand.

[geo039]

Glad to know you’re not a honky.

As to garlic, sauté but not to color. Clam juice and anchovies would add umami, but never felt need to. Clams opening, or canned clams already add juice. Have added fish stock, if on hand.

Are we using Parlourdes?

[irul&ublo]

Usually get littlenecks. Costco used to sell bags of cockles, which were pretty good. Haven’t seen them for awhile

[BobMc]

Tomorrow’s lunch should be tasty. Poached a chicken breast, chopped some vegetables, mixed in some mayo, folded it and put it on a croissant.

My rosemary plant is pretty much the only thing still alive in my garden,






Chicken, celery, green onion, grapes, pecans, walnuts, mayo, lemon juice, salt, pepper, dijon mustard…

Mixed it all together.



Put it on a croissant, only have three left, couldn’t wait till lunch tomorrow.

[m2711c]

waldorf.

[MagnificentUnicorn]

Tomorrow’s lunch should be tasty. Poached a chicken breast, chopped some vegetables, mixed in some mayo, folded it and put it on a croissant.

My rosemary plant is pretty much the only thing still alive in my garden,






Chicken, celery, green onion, grapes, pecans, walnuts, mayo, lemon juice, salt, pepper, dijon mustard…

Mixed it all together.



Put it on a croissant, only have three left, couldn’t wait till lunch tomorrow.

Try curry powder in that chicken salad next time and maybe some pickled vidalia onions


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[Thaleia]

Lasagna!

[The Tortoise]

Damn, that's the comfort food I'm after these days.

Nice work.

[m2711c]

nice, hows it look by the slice?

[Thaleia]

^ Thanks X 2

Sorry no cross section, next time!

I usually do a smaller three layer lasagna but I was craving gooey greasy cheese so made a larger two layer deal to maximize the cheese foot print. Sides were a bit dry so when this happens I thin some tomato sauce and serve it sitting in extra sauce.

[billyk]

Raos marinara, ground beef, zucchini, green & red bell peppers, onions, garlic, green olives, salt, pepper, Italian spice, a little red pepper flakes, butter, a little lemon juice and topped with some Trader Joe’s Quattro Formaggio cheese when served. Probably doesn’t qualify as keto, but no pasta and seemed pretty healthy. Wife liked it.

[muted reborn]

You had spaghetti sauce for dinner?

[Pinned]

You had spaghetti sauce for dinner?

Think of it as Italian chili.

[billyk]

You had spaghetti sauce for dinner?

Yeah. Spaghetti without pasta. Lots of veggies instead.

[MagnificentUnicorn]

Yeah. Spaghetti without pasta. Lots of veggies instead.

Spaghetti is pasta


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[billyk]

Spaghetti is pasta


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I like pasta but it doesn’t like me. Maybe think of it as a zucchini and beef dish with lots of other veggies and spaghetti sauce.

[JimmyCarter]

A hot chunky gazpacho?
Ratatouille stew?

[Garbowski]

Beef Cacciatore?

[nickwm21]

Shakshuka


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[billyk]

I don’t really have names for these dishes, they’re just things I throw together. Quite tasty, though. Here’s another Italian like dish. This time, roasted cauliflower with bacon, cheese, garlic, onion powder, other spices, and some Alfredo sauce. Plus a few “flavor bomb” cherry tomatoes.

[present tense]

Late New Year’s Day (or day after?) post …Had some ham that was leftover from holidays and tossed in freezer. Slow Cooker with some rancho gordo heirloom black eyed peas, veggies, stock, spices. Garnished with some locally made crushed pepper flakes (ole virdens).

[MakersTeleMark]

Nice little cast iron pie for munching.