Tonight, I’m channeling my inner Italian ma to make a mess of spaghetti alle vongole, something I first had at an Italian restaurant in Boston’s North End in 1972 (although, of course, it was prolly linguini).
I don’t ‘member the name of the joint, but it was big and bustling. I’ve been thinking about this dish all day and I only just realized that it was because of the convention coverage.
I’m gonna use this exceedingly simple recipe, ‘cuz I’m too lazy to fight the shells tonight.
Next time, bivalves, next time!
how was it?
It was pretty good, but I marred the sauce by overcooking the garlic (looked away from the hot pan for a moment too long). I also used about half of a small can of tomato paste instead of the couple spoonsful called for. I believe I wold have added basil to the clam-juice broth before adding the paste too if it had occurred to me at the time. Additionally, I would have happily used three cans of clams instead of two, so get a couple more cans when you pick ’em up.
“so get a couple more cans when you pick ’em up.”
But really Mike I think it would work out best if YOU attempt to perfect the recipe again.
At our place.