I’ve been doing a lot of hosting, lately. Lunches with friends. Dinners with relatives. A brunch, here and there. I finally have a wonderful space to provide meals to my guests at The House on High Street. And, I’m enjoying every minute of it!
This summer, it’s all about seafood. Salmon, tuna, shrimp, calamari, crabs, scallops…to name a few. Linguini & Clams is a dish that is so muchmore delicious than difficult to make. It’s one of my absolute favorites. This can be made in less than an hour, and even better, it improves in taste on days 2 and 3, so you can even make it ahead.
Oh, another thing. You do not need to follow this recipe, exactly. I certainly don’t make it the same way each time. For example, sometimes, I add a lot of garlic. Like 7 cloves! Sometimes, I only use “canned” clams because fresh clams aren’t on sale, or in season. Sometimes, I use fresh “minced” clams, clams in a can. But, if I’m serving this, I’m definitely going to add fresh clams in shell.
If you haven’t made Linguini & Clams, yet, I’m not sure what you’re waiting for. Perhaps my recipe and photos will inspire you. Enjoy!