Clams / Vongole

Photography by Angie Norwood Browne

This is a family favorite. We fell in love with this dish while traveling in Italy years ago.

Ingredients

2 lbs clams

1 small bunch of fresh flat leaf parsley

5 cloves garlic

pasta

1/2 cup white wine

sea salt

fresh ground pepper

olive oil

chili flakes

parmesan cheese

PREPARATION

Clean clams while waiting for a large pot of water to come to a boil.   When water boils, season with salt and add pasta. Stir pasta occasional to keep it from sticking. Drain pasta, reserving 1/2 cup the water.

Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add garlic and cook until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams and increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes. If you want more juice add the additional 1/2 cup of pasta water.

Toss clams, juices and pasta together. Sprinkle with parsley and parmesan. Eat with salad and crusty bread. Enjoy!

Food styling by Theresa Gilliam.

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. cheryl

    Yummy I really like this recipe but can’t find any clams in winston!

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