"Archivist Rosie Grant, in her debut cookbook, in which she's traveled the U.S. tracking down and re-creating recipes on gravestones, includes the recipe she'd want to have on her gravestone right now - if she had to pick. That would be clam linguine, she says, which she enjoys preparing with homemade pasta. "I'm moved by the idea that what matters in life is not our accomplishments, but how we connect with others," she writes. "If I'm going to be remembered for anything, let it be a good meal, paired with great company.""
"Clam Linguine Serves 4 to 6 INGREDIENTS Salt One 16-ounce package linguine, or homemade pasta if you have time 6 tablespoons olive oil 2 shallots, finely chopped (about 1/2 cup) 6 cloves garlic, coarsely chopped 1 cup dry white wine (ideally Chardonnay or Sauvignon Blanc) 1/2 teaspoon red pepper flakes 2 pounds littleneck clams (about 45) or two 6.5-ounce cans minced clams, with juice 1/2 cup plus 2 tablespoons finely chopped fresh parsley 3 tablespoons butter 2 teaspoons grated lemon zest, plus more to taste Lemon juice (optional), for finishing"
Archivist Rosie Grant traveled the United States tracking down and re-creating recipes found on gravestones and chose clam linguine as the recipe she would want on her gravestone. The clam linguine serves four to six and can be made with store-bought or homemade linguine. Key ingredients include olive oil, shallots, garlic, white wine, red pepper flakes, littleneck clams or canned minced clams, parsley, butter, and lemon zest. The preparation calls for cooking pasta, sautéing shallots and garlic, simmering clams until they open, and tossing the pasta in the clam sauce, finishing with parsley, butter, and optional lemon juice.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]