elegant. easy. delicious.

hands down, one of my most favorite things to make.


linguine with clams

ingredients
1 package linguine (i am a Barilla advocate)
12-18 fresh little neck clams, fresh, rinsed, ready-to-go
1 carton grape tomatoes
2-3 handfuls arugula
1 1/2 cups pinot grigio
2 shallots
2 cloves garlic, minced
olive oil
salt and pepper to taste

method
bring large pot of salted water to boil to prepare pasta.

in a large skillet, heat a small amount of olive oil, add shallots and garlic and saute until just slightly transparent add clams and white wine and cover to steam clams until their shells have opened. after clams have just open, throw in arugula and halved grape tomatoes, and salt and pepper, stirring to combine.

add pasta to boiling water, cook until al dente, drain, then combine with clam sauce.

the dish is most impressive, and most delicious, when served immediately while still quite hot. extra points if you have a large platter to bring to the table. grate a little fresh parmesan cheese to go along the side, slice a loaf of crusty Italian bread, and prepare to sop, slurp, and be satisfied.