Wednesday, July 25, 2012
This is a variation on linguine with clams in a white wine, butter, garlic sauce. I used Melissa Clark's recipe "Clams with Peas, Pea Shoots, and Israeli Couscous" from "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make", except there wasn't any fresh peas at the farmer's market today, so I used a handful of cherry tomatoes, and 6 zucchini blossoms (with the zucchini attached). I added the tomatoes when the peas were supposed to be added, and the zucchini blossoms a bit after that. Both were quite tasty!
There is one error in this recipe. She forgot to mention adding a pinch of salt. You can add this in the beginning of cooking, when you add the shallots and garlic.
The pea shoots were okay in this recipe; I should have removed more of their thick steams. They are a good way to integrate veggies into this dish, so you can have a one dish dinner, though I also think the recipe would be fine without them. I think you could also try using spinach instead of the pea shoots.
I used mint as suggested in the recipe and this added a nice slightly fresh taste to the dish. I think the dish would also be nice with parsley (which would be a more traditional take on clams in a white wine, butter, and garlic sauce).
I made 1 cup of dry Israeli couscous to go with this--this was the perfect amount for two people for a light to normal sized dinner with no leftovers. We also used a few pieces of bread to sop of some of the pan juices (I added a little bit more wine then suggested in the recipe because there didn't seem to be enough liquid).