Friday, November 19, 2010

Linguine with Carolina Clams

We're all eager for Thanksgiving here, but the arrival of the holiday also signals the end of our weekly deliveries of fresh seafood from Walking Fish, our excellent community supported fishery.

With just one more post-turkey day delivery left, we decided to make this most of this week's generous order of three bags of clams. We had expected one bag and some flounder, but Tim arrived late and they apologetically explained this was all that was left. We were delighted.

It's been a long time since I've made linguine and clams, so I relied on Bittman  for directions. Since I didn't have fresh tomatoes, I added a can of drained, diced tomatoes with garlic. It came together quickly and the plump clams retained their briny charm while soaking in the white wine broth, which was delicious mopped up with ciabatta.

My concern about whether the leftovers would reheat well vanished along with the mountain of clams, which Tim and Graham opted to stack in decidedly different styles. It was easy and delicious. Even Gimel agreed.

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