Adaptation

In memory of my dad (who would have turned 90 today), I’m making clam linguine for supper.

I’ve adapted my recipe from his, which he adapted from “Enrico” - a friend, or chef, or restaurant; I don’t know which.

In retirement, Dad would spend an afternoon preparing the ingredients for this recipe -- mincing parsley, oven-drying then crumbling bread, shredding Parmesan -- until the countertop next to the stove was dotted with little measured dishes of each.

All his effort seemed impressive ... which confuses me now, since I mostly guesstimate the quantities, and consider this one of my go-to recipes when in a hurry for something at the last minute. I do use short-cuts -- packaged bread crumbs, pre-shredded Parmesan; sometimes even -- ack! -- dried parsley, though not tonight. And Dad would sip from a glass of bourbon or scotch while he prepared this recipe; I’ll pour chardonnay.

But when I lean over the skillet to breathe in the steam from garlic sauteing in butter, I’ll imagine us agreeing that it’s the best aroma in the world.

2 Tbsp butter
2 cloves garlic, minced
1 can (10oz.) whole baby clams w/liquid
Splash of white wine
1/2 cup frozen peas, thawed
1/4 cup minced fresh parsley
1/2 lb linguine (cooked, hot)
1/3 cup soft fresh bread crumbs
Shredded parmesan cheese, to taste

In large skillet, saute garlic in butter. Add clams (including liquid) and wine; simmer until reduced a bit. Add peas and parsley; heat through.

Remove from heat and toss with hot linguine and bread crumbs. Sprinkle with parmesan to taste.

Servings: 4

[Prepared in photo with penne, served on a luncheon plate, accompanied by a chopped Caprese salad.]