Steamer Clams with Linguine

Today I went to the fish market (yes, they know me well there!) to get something to prepare for our dinner tonight.  I was delighted to see steamer clams in the display, herring roe and large shrimp already peeled and deveined (yes!)...so I bought all three!  I decided that tonight I would make clams with linguine and save the roe and shrimp for tomorrow when we watch the final game of the ACC tournament.  Wayne and I both like clams with a white sauce, but tonight I gave it a little bit of red and it was delicious!

Ingredients:

1/2 # box Fettuccine 
3 dozen steamer clams (yes this is a lot for 2 people...probably can work for 4...but we "luv" clams!) the clams I bought were pretty clean, just needed a cold water rinse to get a little grit off the shells

1/4 cup olive oil
6 cloves of garlic
1/2 onion, chopped
1 bottle clam juice
2 cups white wine
1 can petite chopped tomatoes
1 cup parsley, chopped
1 tsp. sea salt
Red pepper flakes (I use about 1/2 tsp.)
Shredded Parmesan cheese



1. Start cooking the fettuccine, you want it to be al dente....drain when done.
2. Pour olive oil and heat in large skillet medium heat until hot...not smoking!
3.  Add garlic and onion and cook until onion is translucent.
4.  Add Clam juice and wine and cook until reduced by half.
5.  Add can of tomatoes with juice, parsley,red pepper flakes, salt and cook for 5 minutes.
6.  Add clams and cook until clams open (should take 8-10 minutes)
7.  Combine fettuccine and clam mixture.
8.  Serve in bowls topped with Parmesan with crispy bread and a salad.

Relax Your Kale...Give It a Massage!

In January I was in Seattle and, for the first time, had a fresh kale salad.  I came home and tried to replicate it for Wayne, it was OK, but the kale was not tender enough.  Off to Google I go and discover that kale needs a good massage to make it relax.  Now this is my favorite green to use in salads.  It's really good with fruit (I've used mango and oranges) and with the traditional salad vegetables.  Adding your favorite cheese topping only makes it better!  I like using blue cheese with the fruit version and freshly grated Parmesan with the vegetable.  Try this for a really healthy, delicious salad!

Ingredients

·         1 bunch kale, stalks removed and discarded, leaves thinly sliced

·         1 tbs. lemon juice

·         2 tbs. olive oil

·        

Drizzle olive oil and  lemon juice over kale and massage the kale until it starts to soften and wilt, 3 to 4 minutes. Set aside while you make a dressing.

Sweet Dressing (if adding fruit)

In a small bowl, whisk 1/4 cup lemon juice with 2 tbs. honey and lots of freshly ground black pepper. Slowly add ¼ cup of olive oil while whisking.

Pour the dressing over the kale, and add 1 cup of fruit.  Toss and serve.

Vinaigrette

·         ¼ cup extra virgin olive oil

·         ¼ cup fresh lemon juice

·         2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)

·         2 garlic cloves , minced

·         ½ teaspoon sugar

·         ¼ teaspoon fresh ground pepper (to taste)

·          Kosher salt (to taste)

Combine all ingredients in a jar with a tight-fitting lid and shake until combined.  Add chopped tomatoes, green onions, and cucumber to kale.  Shake dressing again and pour over salad.  Toss and serve.