Today's dinner

Why don't we turn this into a food blog, since Al likes food so much, and Val only posts about food or alcohol, and Suan and Jian take photos of their lunch? Maybe more will jump on the bandwagon then.

Linguine in White Clam Sauce:



6 table spoons extra virgin olive oil
1 garlic bulb
1 habenero pepper or five thai green chillis (Yes, one of these is equivalent to five chili padis. Super potent stuff)
1 bunch parsley
1.5-2 cups white wine (I use a cooking chablis, which is already salted)
3/4 pound clams (you're really supposed to use little neck clams for vongole, but I used steamers and they turned out fine)
1/2 pound mussels
6 plum roma tomatoes
1 packet linguine

1. Mince garlic and chilli. Fry thoroughly in olive oil on medium heat (make sure garlic doesn't burn).
2. Throw in diced roma tomatoes.
3. Add white wine.
4. Add clams and mussels (make sure you've cleaned them, or you'll be eating sand. To clean: soak for an hour in cold water and lift them up carefully. Sand will have dropped to the bottom of the bowl.)
5. Add half bunch of the parsley (chopped roughly). Close lid of wok/pot and wait until clams and mussels fully cook. (They're fully cooked when opened. If any don't open, chuck them--they were dead before the cooking began.)

While doing step (1) of above, put large pot of water on boil. Add plenty of salt and some oil. When boiling, add one packet linguine. Boil till al dente.

Ideally, clams and mussels should finish cooking at the exact time when pasta turns al dente.

6. Drain pasta, reserving half-cup of pasta water.
7. Chuck drained pasta into the wok with clams. Add the rest of the chopped parsley. Mix thoroughly.
8. Taste broth--if not salty enough, add pasta water.
9. Serve with plenty of fresh black pepper.

Serves 4
Preparation + Cooking time: 45 minutes

/J