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a home version of the recipe from A Fork in the Trail ©2008
makes 2–3 hearty servings
Italian for “little ears,” orecchiette has a shell-like appearance and holds delicate sauces well. If you cannot find it in your grocery store, you can use baby shells or linguini. I like to use a good quality extra virgin olive oil in this dish.
1/2 pound orrechiette or linguini (uncooked measurement)
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic
1 tablespoon lemon juice
1/4 cup dry white wine
1 – 2 cans whole baby clams
1 tablespoon dried parsley
Parmesan cheese
Salt and pepper to taste
Chop garlic finely. Shave Parmesan cheese. Set both aside. Boil salted water and add the pasta. When the pasta is about halfway through cooking start the clam sauce in another pot or frying pan. Heat 2 tablespoons each of butter and olive oil. Add the garlic and cook for a few moments, over medium heat, being careful not to brown it. Add 1/4 cup white wine and lemon juice. Let simmer for about 5 minutes. Add the clams and parsley and heat through. Drain the pasta when it is al dente. Meanwhile season the clam mixture with salt and pepper to taste. Pour the sauce over the pasta and stir gently to coat. Garnish with plenty of shaved Parmesan.
Last fall I was in the Oakville Hiker’s Haven store and I found this great little product called a Banana Guard.
One thing I dislike is a bruised banana and my little boy is the same, so I thought this would be great for his school lunches. If you ever saw how that boy throws his backpack to the ground you’d be surprised that anything in his lunch survives, let alone a banana. So, using my son as the tester, we put it through the rigors and it has held up extremely well, as did the contents.
The company says that it also protects the banana from premature ripening. I decided to do a test with two organic bananas from the same bunch. I put one in the Banana Guard and the other just sat in the basket on the kitchen counter. It seems that the guard does prevent the banana from ripening too fast. That’s another thing I don’t like — overripe bananas.
You can find out more about the Banana Guard and the companies other fruit protection products at www.BananaGuard.com.
When I was a child I used to head down our road to Farmer Dan Weadick’s place. Farmer Dan had a beautiful sugar bush in back of the farm and he used to let me help check the pails and take off the sap. I haven’t done that since I was 14 and we moved to the city.
Recently I had a trip down memory lane while reading my friend Heather’s blog where she has posted a photo essay of their 2009 sugaring adventures.
It made the day a little sweeter. 😉
Perhaps tomorrow I will post one of my favorite Maple recipes.
It’s been months since I’ve blogged on craveable. Many things have been going on — everything from working on my next book to some medical issues.
I’ll be posting new ideas, recipes and wine finds over the coming months.
This isn’t a recipe but it is one of my favorite lunches. Sometimes I make it as a course for a dinner. So what’s in it? Sliced tomatoes, bocconcini, fresh whole basil leaves, and some wickedly delicious hot peppers. Then it is drizzled with some good olive oil, seasoned with some cracked pepper and kosher salt and served with a nice slice of Italian bread.
It looks very pretty on the plate and it is healthy. The hot peppers are from our friend Antonietta. If I am not mistaken the plants came from her Mother in Italy. Every year Antonietta harvests the peppers from her garden and packs them in olive oil. She gives a few jars to my brother-in-law and he always saves one for me because he knows how much I love these firey peppers. They are much hotter than a jalapeño pepper.
Yum! Definitely craveable!
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