All the things that go into the pasta are thrown into one bowl, and get this: it is “cooked” by placing that bowl on top of the pot of water while the pasta boils. The heat from the boiling water is enough to warm everything through so that you only need to use one stove burner and the stove only needs to be on as long as it takes to cook your spaghetti.
I know, I know. Two pasta recipes in a row? Am I some kind of madwoman?
I assure you that I’m not. Well, not that mad, anyway. I just really like pasta, you guys. Especially pasta that is clams and linguine.
This past weekend, my friend Nicole admitted that she had never cooked clams before and found the idea intimidating. “This will not do!” I cried, except in a much less dramatic fashion. So on Saturday, I picked up a bunch of manila clams from Taylor Shellfish Farms and Nicole came over to don a cute apron and help cook.
It’s nice to have a sous-chef!
The first time I cooked clams, I was nervous too, but it’s super easy. They cook really quickly, and if you’re worried about getting sick, just remember to toss out any clams that don’t open all the way after cooking; don’t force any open! The partly closed ones (or completely closed ones) were likely dead before you cooked them, and you don’t want to eat those. You can keep your clams alive and happy for up to a day by keeping them in the fridge, covered with a damp paper towel. Make sure they’re not in water, either.
