Thursday, August 23, 2007


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.]


  1. I love this post about your Dad and his cooking specialty. Makes me remember all of my Dad's cooking exploits. What a lovely tribute for you to make his special dish on what would have been his 90th.

  2. Well, the best-laid plans ... we lost power in the storm that day, from mid-afternoon 'til the next morning. So the tribute was off by a day!