The Picture that Sums It All Up...

David's rock climbing shoes tossed aside next to Lucy's princess shoes.

Does anybody in this family actually pick anything up?

Okay, I have a fun party recipe for you. I totally ripped this off from the absolutely awesome Melissa at Alosha's Kitchen who ripped it off from the absolutely awesome Mario Batali. So, how could I go wrong?


I doubled this recipe for about 12 people at a pot luck we hosted for Kian's birthday - that's Kian from Red Cook. It worked out great.


I couldn't get Manila clams here in Harlem, so I used Top Necks which are a little bigger and meatier, but they were just fine. I think you could also sub in just mussels if you wanted to do this recipe on the cheap.

Anyway, I highly recommend it. It takes about 10-15 minutes to whip up and it is ridiculously simple. You can't mess it up. Serve it up in big pan and it looks impressive. Make extra and re-heat the next day for lunch. Scrumptious.

xxoo YM
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Babbo Linguine with Clams and Pancetta
Mario Batali

Ingredients

1 pound linguine
½ medium red onion, finely minced
¼ pound pancetta, cut into 1/8th inch dice (or mole salame)
4 cloves garlic, peeled and thinly sliced
6 Tablespoons extra virgin olive oil
1 teaspoon crushed red chiles
1 pound Manila clams, scrubbed and rinsed
2 cups dry white wine
4 Tablespoons unsalted butter
1 bunch Italian parsley, finely chopped, to yield ¼ cup

Directions

Bring six quarts of water to boil and add 2 tablespoons salt.

In a large sauté pan, sauté red onion, pancetta, and garlic over medium heat until onion is very soft and pancetta is translucent, about 10 minutes. Add hot chiles, clams, white wine, and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. While softened but still firm, drain in colander over sink and toss into plan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.