New Blog!

After some thought, I've decided to change the direction of my life: from now on this will become a foodie blog. And so without further ado, here's my recipe for clams linguini, with accompanying photographs taken in my own kitchen:

First, get a big pot of water boiling on the stove. Dump in some olive oil too.

While that's going, chop up an onion and a bell pepper. Saute it with about a quarter-stick of butter in a pan. Note: unlike the image, avoid Teflon coatings.

Also at some point throw in a bunch of lemon pepper to taste, or whatever seasoning you want. Sometimes just salt + pepper works just fine. Fresh herbs from the garden if you can get them from a neighbor.

Check to see if water is boiling - if it is, put in the pasta (pro-tip: it should say "linguini" noodles on the box). Still it every so often so as to keep them from sticking together.

Next add a can of chopped clams and half a can of whole baby clams (including the juice) to the saucepan. Simmer for a bit.

Now add at least half a container of ready-made pesto to the mix. Or more, if you like. Like a lot more. Stir.

By now the pasta should be almost cooked, but still a little bit chewy ("al dente" if you want to impress anyone watching). Drain the water, return the pot to the stove with the heat on low.

Dump in everything from the saucepan: mix well.

Serve with grated Parmesan + Romano cheese (use only the good stuff). Don't forget garlic toast on the side. Or for that matter, to turn off the stove.

You should wind up with enough to get really, really full for dinner, and have lots left over to reheat tomorrow (couple minutes in the microwave, tossed halfway), especially if your partner absolutely hates clams like mine does (her loss). Bonus in that the cabin will be infused with an absolutely wonderful aroma for at least 48 hours. Also: ever notice how everyone predictably expects April Fools jokes to happen only on the first of the month? See you tomorrow with the usual nonsense.