We're trying to recreate some of our favorite foods from our European travels! 🗺️
#pastarecipe #toastrecipes #cookingvideo #cookingathome #internationalfood #italianfood #greekfood #easyrecipe
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🍝 For the pasta:
INGREDIENTS:
(for ~2 servings)
2 lbs littleneck clams
4-5 garlic cloves, minced
1 shallot, minced
8 oz linguini (or similar) pasta
2 tbsp olive oil
Juice from 1/2 a lemon
1/2 cup dry white wine
1/2 cup parsley, chopped
2-3 tbsp unsalted butter
INSTRUCTIONS:
1. Store the clams in the fridge in a sturdy, open container with a damp paper towel gently covering them.
2. Take the clams out of the fridge and place them in a large bowl (preferably glass or ceramic) filled with a cold salt-water solution. Leave them in the saltwater for 20-30 minutes until they've had enough time to "breathe" and release any sand trapped inside. You should see some sand at the bottom of the bowl after 20-30 minutes.
3. Rinse the clams under cold running water and scrub with a plastic bristle brush to remove any other debris from the exterior of the shell.
4. Mince garlic and shallots. Chop parsley.
5. Bring a large pot of water to a boil. Optional to add a dash of salt if you prefer.
6. Heat a large skillet over medium heat and add olive oil. Once the oil shimmers and spreads easily, add garlic and shallots and sauté for 4-5 minutes until they start to soften and slightly caramelize.
7. Add lemon juice and white wine and stir to combine.
8. Add clams to the sauce mixture, and cover with a lid so the clams can steam. Keep them covered for at least 5-7 minutes, then check to see if any clams need more time. Remove the ones that are already open and set them on a separate plate covered with foil to keep warm. Replace the lid on the pan and allow the others a few more minutes to cook, but if they still aren't open after 10-12 minutes then they're probably bad and you should discard them.
9. Cook the pasta about 8-10 minutes, checking frequently to ensure that it is al dente, meaning that it is still a bit firm. It will finish cooking in the clam sauce. Before draining, make sure to reserve 1/2 to 1 cup of pasta water to add to the sauce.
10. Stir the pasta into the sauce and add pasta water one ladle at a time until you've reached your desired thickness.
11. Stir in chopped parsley and butter. Add the clams back in with the pasta and sauce. Taste to make sure it's properly seasoned. Serve and enjoy!
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🥖🍯 For the whipped ricotta toast:
INGREDIENTS:
1 cup whole milk ricotta cheese
2 slices of thick-cut hearty bread of your choice
1/4 cup honey
1 tbsp red pepper flakes
1 tbsp pine nuts (optional)
INSTRUCTIONS:
1. Combine honey and red pepper flakes in a small bowl or jar. Let it sit so the flavors can infuse. The longer it sits, the spicier it'll be (your choice).
2. Whip ricotta in a food processor until it looks smooth and creamy.
3. Toast the bread to your liking. Spread the ricotta on the bread.
4. Drizzle with hot honey mixture. Top with pine nuts. Serve and enjoy!
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