What She Really Wants For Valentine's Day
Dear Men,
The recipe for a successful Valentine’s Day is quite simple. If your gals are anything like me, I don’t like making a fuss over Valentine’s Day. As boring as it sounds, my perfect Valentine’s night consists of a yoga class with my man, followed by dinner at home. Yoga + pasta = the way to my heart.
Check out this easy pasta recipe, it looks complicated but is super simple. Now pour yourself a glass of bubbly, and Voilà…the perfect Valentine’s dinner is served.
xoxo
10 minute prep time
20 minute cook time
Ingredients
Himalayan Sea Salt
12 ounces linguini (I use brown rice linguini)
2 tablespoons extra-virgin olive oil
4 ounces ghee
8 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 teaspoon freshly ground pepper
2 pounds Manila clams, scrubbed
1/2 cup chopped fresh parsley, plus extra for garnish
Step 1: Prep the clams
Sometimes clams have sand. First of all, see if there are any already opened clams. Tap on them; if they don’t try to close back up, toss them. Place the totally-sealed-shut clams in a bowl and cover with cold water. Let them sit for 20 minutes. You’ll see some sand in the bowl after they sit. Then carefully lift them out of the bowl and scrub all over their shells, especially the hinge, with a clean, stiff brush under running water. I use an unused toothbrush…it’s now designated as my clam brush.
Step 2: Pasta
In a large pot of heavily salted boiling water, cook the linguini until al dente. reserve 1/4 cup of the pasta water, then drain and return it to the cooking pot. THE RESERVE PASTA WATER IS IMPORTANT FOR THE SAUCE!!!
Step 3: Zeeee sauce
Meanwhile, in a large skillet, heat the ghee and olive oil over medium heat. When the butter foams, add the garlic and red pepper flakes and cook until the garlic is fragrant and very lightly golden, 2 to 3 minutes.
TIP: best way to mince garlic, is using a cheese grater right over the skillet.
Step 4: Vino
Add the wine and pepper, increase the heat slightly, and cook until bubbling about 2 minutes.
Tip: Make sure to pour yourself a glass of wine while cooking
Step 5: Clams
Add the clams, increase the heat, cover and cook just until the clams open. This can take anywhere from 3 to 8 minutes. Transfer the opened clams to the pasta pot. (If some clams are stubborn, re-cover the pan for another minute or two; if clams still don’t open, ditch them). Taste the sauce and add salt to taste.
Step 6: Adding it all together
Add any remaining cooked clams and all the clam liquid to the drained pasta. Warm through over medium heat, adding the reserved pasta water as needed to help bind the sauce.
Step 7: The final touch
Toss the parsley, divide the pasta and clams among bowls, and garnish with more parsley.
Bon Appetito
Ingredients
Himalayan Sea Salt
12 ounces linguini (I use brown rice linguini)
2 tablespoons extra-virgin olive oil
4 ounces ghee
8 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 teaspoon freshly ground pepper
2 pounds Manila clams, scrubbed
1/2 cup chopped fresh parsley, plus extra for garnish
Directions
Sometimes clams have sand. First of all, see if there are any already opened clams. Tap on them; if they don’t try to close back up, toss them. Place the totally-sealed-shut clams in a bowl and cover with cold water. Let them sit for 20 minutes. You’ll see some sand in the bowl after they sit. Then carefully lift them out of the bowl and scrub all over their shells, especially the hinge, with a clean, stiff brush under running water. I use an unused toothbrush…it’s now designated as my clam brush.
In a large pot of heavily salted boiling water, cook the linguini until al dente. reserve 1/4 cup of the pasta water, then drain and return it to the cooking pot. THE RESERVE PASTA WATER IS IMPORTANT FOR THE SAUCE!!!
Meanwhile, in a large skillet, heat the ghee and olive oil over medium heat. When the butter foams, add the garlic and red pepper flakes and cook until the garlic is fragrant and very lightly golden, 2 to 3 minutes.
TIP: best way to mince garlic, is using a cheese grater right over the skillet.
Add the wine and pepper, increase the heat slightly, and cook until bubbling about 2 minutes.
Tip: Make sure to pour yourself a glass of wine while cooking
Add the clams, increase the heat, cover and cook just until the clams open. This can take anywhere from 3 to 8 minutes. Transfer the opened clams to the pasta pot. (If some clams are stubborn, re-cover the pan for another minute or two; if clams still don’t open, ditch them). Taste the sauce and add salt to taste.
Add any remaining cooked clams and all the clam liquid to the drained pasta. Warm through over medium heat, adding the reserved pasta water as needed to help bind the sauce.
Toss the parsley, divide the pasta and clams among bowls, and garnish with more parsley.
Photos are by my talented friend Cali Frankovic Photography. Make sure to check her out on Instagram.
