Recipe number two for today was fantastic. I love a good clam or mussel pasta so I've been quite excited to make this dish. I found cherrystone clams at my local grocery store and I was quite surprised at their size in comparison to their cousin, the manila clam. I went with just over two pounds of them which equaled four large clams each. After the first six minutes of cooking only two of them had opened. I decided not to remove the unopened ones as the recipe suggested and kept cooking them in the hopes they would open. Two more of them opened and Eric managed to pry open three more. All that work (not really any work at all) was worth it because this dish was fantastic. Eric thought the sauce was tasty and fancy, and for me, it was everything I hoped for - a great clam linguine like I would order from any nice restaurant.
Things I learned from this recipe:
I learned this before: I always need back-up clams. I forgot they occasionally choose not to open and it is quite inconvenient when it is the only source of protein for the meal.
Would I make this recipe again?:
Definitely
The recipe - That magazine again.