Monday, February 01, 2010

Diner's Journal: Linguine ai frutti di mare

It's been a particularly rich time to eat with Il Nostro Inviato, who is a whiz in the kitchen.

In the past month or so, he's prepared homemade pasta, baccalà and pizza (he's also pickled beets, and baked an apple pie but I don't think that's Italian).

The latest entry: the dish you see above, linguine with littleneck clams and mussels. A later iteration of the dish included wild Georgia shrimp, which were truly a revelation.

He's thoroughly mastered the basics, by which I mean the foundations upon which to build countless dishes. The base sauce for this pasta dish, for example, is a rich combination of olive oil, garlic and peperoncino, sauteed to perfection.

I love the way you can see the steam rising up from the pot!

Add a solid Italian wine -- in our case, almost always red, even with seafood -- and a salad or more substantial second dish, and you have a great meal.

I will have more photos to share, and I hope they inspire you to cook Italian.

Buon appetito!

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