12-15…FettuccinI with baby clams, asparagus, and cherry tomatoes

Three days without pasta! That, my friends, is a streak that will end tonight.



INREDIENTS:

Fettuccini
Whole baby clams
Asparagus cut into 1’’ pieces
Cherry tomatoes halved or quartered, depending on their size.
Olive oil
Garlic
Green onions
Lemon juice
White wine
Dry basil and dill
Red pepper flakes

PROCESS:

Saute the garlic and onions in olive oil until soft, then add the asparagus, dill, basil, red pepper flakes, and a splash of wine, and cook for several minutes before adding the tomatoes and clams. Simmer over low heat until the pasta is ready, adding the juice of one lemon along the way. Add the pasta to the sauce, mix well, and serve with parmigianp reggiano cheese.

COMMENTS:

The stark contrasts in this dish are the result of the egg and squid ink pasta I purchased online from a small company in Michigan called al dente. This is their land and sea variety. Other than the color I could not detect any indication of the squid presence.

This was 8 out of 10 good; not my favorite, but I don’t hesitate recommending it.