Linguine with Clams

And, just like that, we're in August. How the heck did that happen? The other night, I told Eric that we need to make more of an effort to enjoy the Cape house. The whole family has put in a lot of work this year, but it's important that we take a little time off to relax. Even a swim at the end of the day would do a lot to help us decompress. I don't want the summer to go by and for us to feel like we didn't take some time for ourselves.  The hard work is paying off though. The kitchen is done (wooooo) and now one of the bathrooms is being tackled. It's very exciting to be staying there. I'm starting to get used to it... but it's also a little weird still.

I'm not usually one for pasta in the summer, but something came over me the other day and I just needed a big bowl of linguine with clams. The addition of chopped tomatoes, fresh arugula, and a bunch of parsley keep it from being too heavy. It's a dish best served to dinner guests al fresco with a bottle of red. But it works just as well for one or two, providing leftovers for at least another meal. And who doesn't love leftovers? 

LINGUINE WITH CLAMS

SERVINGS
Serves 4-6

INGREDIENTS
1 pound linguine
2 pounds littleneck clams
1 small yellow onion, finely chopped
8 cloves of garlic, minced
4 Roma tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1/3 cup dry white wine
2 cups arugula
2 tablespoons fresh parsley, finely chopped
2 tablespoons butter
Salt
Olive oil
Grated parmesan cheese, optional

DIRECTIONS
1. Bring a 8 quarts of water to a boil. Add salt, olive oil and the linguine and cook according to packaging, approximately 9 minutes. 

2. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven (or a large lidded pot) set over medium-high heat. Add chopped onion and season with 1/4 teaspoon salt. Cook, stirring occasionally, for 3 minutes. Add tomatoes and garlic and cook for another 5 minutes.

3. Add clams and white wine. Cover the Dutch oven and cook for approximately 5 minutes, or until all the clams have are wide open. Remove the lid and set heat to high and bring to a boil. Cook sauce until liquid has reduced a little, about 4 minutes. 

4. Once the pasta is done cooking, drain linguine and add to pan with the sauce. Add butter, chopped parsley and arugula and toss to combine. 

5. Serve pasta in bowls, along with a few clams and, if desired, grated Parmesan cheese.

Silent Sunday: Uni

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UNI
370 COMMONWEALTH AVENUE, BOSTON MA

Sweetened Whipped Ricotta with Berries and Tarragon

When I was coming up with this summer dessert, it was 90 degrees and unbearably humid. I wanted something that didn't involve heat; not even the grill (going outside wasn't an option). Just the thought of turning on the oven made me sweat. But, of course, by the time I finally got around to preparing it, the temperature had dropped 30 degrees and, not long after, the rain came. Go figure! I have no doubt that the heat and humidity will return... and now I'll be prepared. 

No-fuss desserts are my jam and this one is about as no-fuss as you can get (though you'll definitely impress dinner guests with the presentation). Ricotta is blended with a bit of maple syrup, vanilla, and lemon zest, until light and creamy. Top with a mix of your favorite berries and herbs (I went with tarragon for its vanilla notes, but mint or basil would also work nicely). You can go traditional with your choice of fruit, or you can get a bit more playful. I like contrasting flavors, so I paired the deeper, sweeter blackberries and blueberries with tart raspberries and currants. The gooseberries (aka ground cherries, husk cherries) may be harder to find, but if you can get your hands on some, they not only look great, but they have a subtle sweetness (a blend of cherry and pineapple) that make them the perfect addition to your fruit salad.  

SWEETENED WHIPPED RICOTTA TOPPED WITH BERRIES AND TARRAGON

SERVINGS
Serves 4-6

INGREDIENTS
2 cups whole milk ricotta
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Zest of half a lemon
1/4 teaspoon salt
4 cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants)
2 teaspoons chopped fresh tarragon leaves

DIRECTIONS
1. Place the ricotta, maple syrups, vanilla extract, lemon zest and salt into the bowl of a food processor (alternatively, you can use an immersion blender). Blend until smooth. 

2. Spread the ricotta out onto a platter or board. Top with berries and garnish with a sprinkle of tarragon leaves. 

3. Spoon berries and ricotta into bowls.