Hobbes is at it again…

We haven’t heard from Chef Hobbes in a while have we? Let’s see what he’s up to…

Mmmmmmmm! Clam Linguine! Click it and you’ll almost be able to taste it!

This is my all time favorite pasta!  Pasta Vongole or clam pasta…

Recipe for two:

• Linguine pasta
• 2 pounds fresh, local clams, washed and soaked
• 1/2 yellow onion, chopped
• 1 leek, chopped
• 4 cloves garlic, finely chopped
• 1 c Italian parsley, chopped
• 1 tiny pinch of saffron
• pinch chili flakes
• butter
• olive oil
• extra virgin olive oil
• 1/2 c white wine
• 1/4 c veggie stock
• salt and pepper
• parmesan cheese

First get the pasta cooking in salted water.

Place a large pan that has a lid, over medium heat with a little olive oil and butter.  When the oil’s hot add the onions, leek and garlic.  Cook until soft but not brown.  Season with a little salt and pepper and add the saffron and chili flakes.

Pour in the wine and reduce by half, then do the same with the stock.  When done, add the clams and half of the parsley.  Place the lid on.  These little guys will cook and open in seconds, don’t over cook them!

Drain the pasta and return it to the pan with lots of extra virgin olive oil. Serve onto warm plates and add the cheese and parsley and more olive oil if needed.

Bon Appetit!  Chef Hobbes

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