Since we have been onboard for the better part of two weeks
we have been dining mostly on prepared-at-home meals and simple BBQ dinners.
I thought it was time to dive into a full galley prepared meal…
…on tonight’s menu…
LINGUINI with CLAM SAUCE
1 10-oz can whole baby clams
2 tbs butter
1 tbs olive oil
3 cloves garlic minced
1/2 c dry white wine
Juice & zest from 1/2 lemon
Handful of chopped fresh parsley
Dried chilis, pepper & salt to taste
Cook linguini approximately 3 minutes,
drain and toss with some olive oil.
As we have just the one burner I kept the pasta warm
in our Khun Rikon 4th Burner
while I made the clam sauce
Drain baby clams and reserve liquid.
Heat butter and olive oil in a medium pan over medium heat.
Add garlic and sauté until fragrant.
Stir in some reserved clam juice, wine,pepper and simmer a few minutes until reduced.
Add clams and cook till thoroughly heated…
…mix in the cooked fresh pasta and some grated Parmesan
or serve sauce over pasta
and top with more grated Parmesan and parsley…
…it was very good…
…served with a fresh crisp salad and crusty bread…
…François commented that it was like dining in a fine restaurant
but he asked if I thought we could have
a repeat performance healing at 45 °
…why is the wine always gone?