Ruminations and recipes from a small kitchen in a big city.

6.12.07

Pasta for a hot night.

The taste of summer is salt and brine and the faint indistinct tang of the sea coming in from a hidden bay, way down off the cliffs, or the gently roaring ocean somewhere beyond, over the other side of the peninsula.

It seems like a stretch, but you can taste that in a bowl of pasta on a hot night when the sun has almost gone except for a last tinge of gold in the tops of the trees.

Spaghetti with vongole.

Cook a scored clove of garlic in a little oil, add a dash of white wine, two cups of diced tomatoes, some torn basil and salt and pepper.

When simmering nicely, add 500g of clams. Most clams from the market are grit-free, but if not, first soak in a bucket of water for at least half an hour. They will expel the grit. They must know. Cook for a minute or two until the clams open up. Toss out any unopened ones.

Cook 250g of pasta. I use my favourite bavette - or linguine - and when cooked to your liking, drain and combine with the sauce. More torn basil over the top (right now, ours is growing as fast as we can eat it - pesto, here we come) and a shower of cracked black pepper.

Simple green salad on the side, along with a nice cold buttery chardonnay and some crusty bread for the salty, briny sauce.

It's dark now and the ocean is louder than before. It will be another hot day tomorrow.

4 comments:

Ed said...

And for an even hotter night?

kitchen hand said...

Portarlington mussels in garlic and chili broth with a very cold beer, Ed.

jo said...

It's gently snowing, I have a bag of mussels sitting in the fridge awaiting a meeting with a bouquet garni and some wine with maybe a splash of cream and a long locally made baguette awaiting good full cream butter.
It works for the cold as well ;-)

kitchen hand said...

Indeed, Jo, mussels fresh from the sea are a delight any time.