An Especially Summery Take on Spaghetti and Clams

[elleng]

(Not quite feeling 'summery,' but I share.)

'As the long-awaited summer draws near, our moods change, and so do our menus: Everything lightens up. We swap creamy potatoes for crisp, bright greens; hearty winter squashes for summer ones; and beefy braises for meats straight off the grill. But, in addition to all the things we’ve been missing — the luscious salads, fruits, vegetables and herbs — our best meals ought to pull from the sea.

Lobster, shrimp, crab meat and soft-shell crabs; salmon, sea bass, cod and snapper: All of these creatures are highly suited for summer dining. But, on the East Coast, clams are especially summery.

I’ve long wanted to spend a month or two on the beach with a rake and a bucket, clamming every day and eating my bounty every night. A big pot of steamed clams would always be welcome, whether flavored with garlic and parsley, or with lemongrass and chiles. I would make chowders of every sort, paella with clams and, of course, a lot of clam pasta, perhaps in a light, tomatoey broth, or “acqua pazza.”'>>>

https://www.nytimes.com/2018/05/18/dining/spaghetti-clams-recipe.html?

Clams and Spaghetti With Spicy Tomato Broth

https://cooking.nytimes.com/recipes/1019325-clams-and-spaghetti-with-spicy-tomato-broth

[c-rational]

1. Sounds delicious - it also fits my diet. In the words of Tommy LaSorta (baseball manager) I try

not to eat anything with a face.