Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
Originally posted on Back Road Journal:
Spaghetti or linguini with clams is a very popular dish in most Italian restaurants, wherever in the world you may be dining. The Italian island of Sardinia has its own version of pasta and clams known as Fregula (Fregola) Sarda con vongole. The dish can be found on the menu, whether you are in the tiniest seaside osteria or a fine resort restaurant.
Fregula Sarda is a pasta made from semolina rolled into rough, porous balls that are dried and then toasted until golden. They resemble couscous but are larger and heartier with a nutty taste. Once cooked they will have doubled in size with a chewy texture. The pasta can be found in Italian markets, specialty stores or online.
Fregula With Clams
- 2 dozen small clams, purged and cleaned
- 1 cup of water, plus extra as needed
- 3 T. olive oil plus extra to drizzle
- 1/2 small onion, chopped…
View original 314 more words
Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
I have been remiss in posting lately and in the time gone have received some notes offering to update for me and some why you no post!!! *Long dumb reasons for lack of post at the end – I hate to start a post with a rant.
I have been away and instead of posting while vacationing (was trying to break the internets addiction on relax time), I am posting after the fact. Nearly two weeks after, though not long enough that my flight miles have credited to my account yet and not long enough that I can request the missing miles – BOOOOO United, when you were Continental I did not have to deal with this BS and I am meticulously tracking my travel and flex EQM miles to ensure I keep my gold status.
So we scrapped China (moving it to November) for a shorty trip – 7 days in Vienna, where I have been wanting to go to for ever, but always skipped because I was kinda stupid and could not find a rental flat in the ring and because out side the ring is often referred to as the “suburbs” thought that was not in the city. the Ring is only like a mile wide, so, uh, doh! on my stupidity. It took watching an episode of House Hunters International (TM) to um, get it. That and doing some travel reading. **Fully aware how dumb I sound.
I suppose this could be 3 separate posts, but I am too lazy for that, and made it all together, so 1 post it is. Besides, these all go together well.
Ramps are in their brief season, so I grabbed some and decided to roast them. I still have another half bunch that I will possibly make a pesto with.
This is all an impossibly simple dinner to make and it could be grilled if you have the weather for it. I`m roasting mine. Salmon, just foil-wrapped and roasted. Asparagus, just peel the ends and roast it. The rice, just add some lime, wasabi, and edamame. That`s it.
Ramps are so the best thing ever so get some and try this.
Plating fail – I broke the salmon transferring to the plate. Doh!
I’ve been neglectful. Very neglectful. But I have been cooking, I have also been battling bronchitis and all week have been doing double duty cleaning out the freezer and killing off the leftovers by eating all the soups I have mad over the winter that I froze for later.
I did have a massive cookfest over the weekend. The husband and I are team captains for NAMIWalks NYC which benefits individuals and families living with mental illness. We were recipients of a $100 stipend from Fresh Direct to host a dinner party and if you read this, you know I pretty much only shop the lazy way – online with everything delivered. With the exception of Market Hall Foods for my specialty items – imported flours and salts and spices and olive oils, Fresh Direct is my go to for food. I was pretty jazzed to be chosen to host. I decided, to use it to host a party for the walk team, though we were sadly missing a team member who was away and could not attend.
We had a fancy Pizza Party. I was a little worried at with having a Pizza Party since you can only do 1 at a time, but it worked great! I bought the major major pizza cutter which has totes changed my life and I would highly recommend! It made cutting the pizzas small for cocktail eating perfect.
Please consider making a tax deductible donation online towards my walk effort. Any amount is appreciated and all donations will go towards funding NAMI’s free education and support programs. http://www.nami.org/namiwalks12/NYC/sarah
This final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.
This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.
I’m doing this whole post via iphone so am keeping it short
This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.
I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.