Linguine with Clam Sauce

linguine-with-clamsauce

Linguine with Clam Sauce is a classic (I believe I said on the podcast old school but isn’t classic is a classier way to say that?) family dinner. It’s elegantly simple, exactly the type of thing My Secret Agent Lover Man would be making for Weetzie Bat’s chosen family. It’s the type of food that makes you feel perfectly content, surrounded by the poeple you love, comfort food with style – because Weetzie never does anything without style.

When perusing for recipes, my favorite was Anne Burrell’s, so I mostly used hers, without discarding the garlic (this much used technique is one my garlic-obsessed brain just does not comprehend).

Linguine with Clam Sauce

Adapted from Anne Burrell’s Linguine with White Clam Sauce

  • 1 pound clams (I used steamer, next time will probably use littleneck)
  • 1 pound linguini
  • sea salt or kosher salt
  • 3 tablespoons olive oil
  • 5 cloves garlic, sliced
  • Good pinch red chili flakes
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • handful finely chopped parsley, grated parmesan, olive oil and lemon wedges for garnish

Clean your clams well. I have heard if you soak them in a bowl in the fridge with a couple spoonfuls of flour it will help get all the grit out – I don’t think this is true? But I tried it anyway.

Heat a pot of well-salted water, and cook your linguine to even less than al dente (it will finish in the sauce). If you are some sort of time wizard, you can try to coordinate finishing cooking your linguini with finishing your sauce, so you can directly transfer it to the pot, but I just reserve a mugful of the starchy cooking liquid before draining the pasta. Don’t rinse, the starch will help the sauce stick to the pasta.

Meanwhile, rinse your clams and have them ready. In a pot with a cover (or a wok, as I did), heat olive oil on medium high and add garlic. Cook for a few minutes, stirring, until garlic is golden (being careful not to burn). Add white wine and another half cup of water and bring to a boil. Throw in your clams and cover the pot or wok.

After two minutes they should be steamed open – remove clams and reduce liquid to more than half. Reduce heat to medium and add in the butter and stir to make a silky sauce. Using tongs or forks, toss your pasta in the sauce, adding some of the reserved cooking liquid if necessary. When the linguine is thoroughly coated and cooked, transfer to a large plate, arrange the clams around the edge, and top with finely chopped parsley, grated parmesan, and drizzles of olive oil. Serve with lemon wedges.

Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

Share this:

Facebooktwittertumblr

Weetzie Bat Mocktail

WB drink 1

Inspired by Weetzie’s rosy and sparkly look on life, but with a peek of harder reality biting at the edges.

 Weetzie Bat Mocktail

  • 1 Cup Coconut Water
  • 1/2 Cup Sprite
  • 2 Tbsp. 100% Ruby Red Grapefruit Juice
  • 1 tsp. Vanilla Flavored Simple Syrup
  • 1/4 tsp. Rose Water

Simply stir together all of the ingredients & enjoy! Feel free to change the amounts to suit your tastes. Pairs nicely with the cheese-and-avocado sandwich.

Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

Share this:

Facebooktwittertumblr

Cheese-and-Avocado Sandwich

Weetzie Bat Sandwich

“Dirk and Weetzie got tan and ate cheese-and-avocado sandwiches on whole-wheat bread and slept on the  beach.” –Weetzie Bat by Francesca Lia Block

 Cheese-and-Avocado Sandwich

  • Favorite Whole Wheat Bread (I used SandwichThins)
  • Ripe Avocado, peeled & sliced
  • Cheese w/ Kick, thinly sliced like (a sharp cheese like Pecorino, Asiago, Extra Sharp Cheddar, etc.)
  • Feta
  • Honey
  • Cayenne Pepper Powder, or other hot powder (optional)

Toast or grill the bread slices (you can make this open-faced–1 slice, or a closed sandwich–2 slices). While the bread is still hot, place a few thin slices of cheese on & then place several slices of avocado on top. Next, crumble on a little bit of feta & then drizzle on some honey. Lastly, if you’d like, sprinkle on a tiny pinch of cayenne pepper powder. Alternately, you can use a fork to mash the avocado & feta together & then put it on the sandwich. Goes well with the Weetzie Bat mocktail.

WB Sandwich closeup
Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

Share this:

Facebooktwittertumblr

Weetzie Bat

Weetzie beautiful quote

Diana and Carrie talk the sparkly glam slinkster cool world of Weetzie Bat by Francesca Lia Block, including classic LA eateries, ubiquitous avocados, “fancy” family meals, questionable burrito contents, and strawberry sundaes with marshmallow topping.

Recipes

Referenced

The intro music clip in this episode is “Send Me An Angel” by the music group “Real Life”, outro is Iggy Pop’s Lust for Life.

Share this:

Facebooktwittertumblr
Facebook
Twitter
Instagram
SOCIALICON