Spaghetti al Pescatore will be on schedule tomorrow in The Basic Art of Italian Cooking kitchen tomorrow. I know it’s Labor Day back in the States and most are planning a picnic but this is ‘do-able’ even for an ‘al fresco’ meal..
Planning a fresh seafood meal always means waking up at the crack of dawn to get the best choices at the fresh seafood market here in town..fresh mussels, and the small tiny clams are going into the dish..If you want to cook along here’ s the dish..
Spaghetti alla Pescatore
1 lb spaghetti
1 lb fresh tiny clams
1 lb fresh mussels
1 lb cherry or grape tomatoes-red ,ripe
1 handful fresh parsley leaves
4 tblsps exra virgin olive oil
2 cloves garlic
1 cup dry white wine
Wash clams and mussels, submerse in cold water a few times and take off any sand. Steam clams and mussels for a few minutes, those that don’t open should be discarded.
In saute pan, place in olive oil garlic, saute till garlic begins to turn golden. Place in tomatoes that have been washed and dried. Saute for 3 minutes, place in steamed clams and mussels and white wine, saute for 5 minutes. Add in chopped parsley. Set aside, cook pasta till al dente. Drain, and add into clams and mussels and toss. Serve immediately.. Great with a dry white wine..
Mangia Bene, Vivi Bene,
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