And, just like that, we're in August. How the heck did that happen? The other night, I told Eric that we need to make more of an effort to enjoy the Cape house. The whole family has put in a lot of work this year, but it's important that we take a little time off to relax. Even a swim at the end of the day would do a lot to help us decompress. I don't want the summer to go by and for us to feel like we didn't take some time for ourselves. The hard work is paying off though. The kitchen is done (wooooo) and now one of the bathrooms is being tackled. It's very exciting to be staying there. I'm starting to get used to it... but it's also a little weird still.
I'm not usually one for pasta in the summer, but something came over me the other day and I just needed a big bowl of linguine with clams. The addition of chopped tomatoes, fresh arugula, and a bunch of parsley keep it from being too heavy. It's a dish best served to dinner guests al fresco with a bottle of red. But it works just as well for one or two, providing leftovers for at least another meal. And who doesn't love leftovers?
LINGUINE WITH CLAMS
SERVINGS
Serves 4-6
INGREDIENTS
1 pound linguine
2 pounds littleneck clams
1 small yellow onion, finely chopped
8 cloves of garlic, minced
4 Roma tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1/3 cup dry white wine
2 cups arugula
2 tablespoons fresh parsley, finely chopped
2 tablespoons butter
Salt
Olive oil
Grated parmesan cheese, optional
DIRECTIONS
1. Bring a 8 quarts of water to a boil. Add salt, olive oil and the linguine and cook according to packaging, approximately 9 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven (or a large lidded pot) set over medium-high heat. Add chopped onion and season with 1/4 teaspoon salt. Cook, stirring occasionally, for 3 minutes. Add tomatoes and garlic and cook for another 5 minutes.
3. Add clams and white wine. Cover the Dutch oven and cook for approximately 5 minutes, or until all the clams have are wide open. Remove the lid and set heat to high and bring to a boil. Cook sauce until liquid has reduced a little, about 4 minutes.
4. Once the pasta is done cooking, drain linguine and add to pan with the sauce. Add butter, chopped parsley and arugula and toss to combine.
5. Serve pasta in bowls, along with a few clams and, if desired, grated Parmesan cheese.
