It never occurred to me to post pictures of the progress of my cooking. Thanks to Lynn at the Actor's Diet for the idea. I didn't want to go out to eat tonight plus I wanted to finish the last vestiges of food I had on hand.
I think I did a good job in this endeavor, don't you?
I happen to have just enough to make a variation of an old stand by...Pasta in a White Wine Clam Sauce. It is a simple and flavorful dish that lends itself to several variations...meat, non meat, etc. It has zucchini, peppers, carrots , onion, and garlic with a little basil and parsley. I like the smoked clams best. The aroma of the clams steaming in the pan will bring people to the kitchen. Use a good dry white wine. Avoid the fruity wines because they don't mix well with the clams.
It is fast and furious cooking so this is one of the few times that I do all my prep ahead of time.
The original recipe calls for penne pasta, but I had a hankering for Orzo, which I like toasted.
The total cooking time is under ten minutes. Cover it the last five to trap all the aroma.
Put a bit of grated Parmesan cheese on top and garnish with a bit of parsley for some extra color. Grab your fork and enjoy!!
I think I did a good job in this endeavor, don't you?
I happen to have just enough to make a variation of an old stand by...Pasta in a White Wine Clam Sauce. It is a simple and flavorful dish that lends itself to several variations...meat, non meat, etc. It has zucchini, peppers, carrots , onion, and garlic with a little basil and parsley. I like the smoked clams best. The aroma of the clams steaming in the pan will bring people to the kitchen. Use a good dry white wine. Avoid the fruity wines because they don't mix well with the clams.
It is fast and furious cooking so this is one of the few times that I do all my prep ahead of time.The original recipe calls for penne pasta, but I had a hankering for Orzo, which I like toasted.
The total cooking time is under ten minutes. Cover it the last five to trap all the aroma.
Put a bit of grated Parmesan cheese on top and garnish with a bit of parsley for some extra color. Grab your fork and enjoy!!