Saturday, January 22, 2011
Pasta, when it is executed with love, care and attention, is a feast in its own right. Olivier's pasta vongole is a real thing.
The clams are refresh from Costco. He will will boil them first, take out, use the strained stock to boil pasta to the point of al dente.
Cut garlic into millimeter dice, cut fresh parsley from garden, stir fry in butter till the whole house is infused with this garlic romance then add in pasta.