Spaghetti alle Vongole

I made a resolution this year that I wanted to blog more. But that means I have to cook more – and not just stuff that I make all the time. Well, here’s one that I’ve never made, but every time that we go to our favorite Italian restaurant, this is what I order. The fact that I made my favorite pasta dish from a restaurant and it came out super tasty is super satisfying!

When I was thinking about the taste of this dish, I kept thinking it had cream. I was wrong! The “sauce” for this (it’s not really sauce-y it’s more just flavor) is actually white wine based with a lot of garlic. No wonder I like it so much. But everything I’ve ever heard about cooking with wine says two  things – always cook with a wine that you’ll drink; and make sure when adding wine to a pan that you take it off direct heat first, unless you don’t like your eyebrows.

You can find the recipe for it here. And that glass of wine next to the bowl in the picture? Moscato d’Asti. It’s a sweet dessert wine, and one of my the only types of wine that I can drink without cringing. I’m not the type of person that has to match the wine to the dish. I know what I like and that’s what I’ll drink!

If you travel on over to my bibliography page, you’ll find my reference to Bella Online – where I found the recipe.

Finally cooking two nights in a row…

So I got a new job, and it means that I might actually be able to come home and cook more often! Go figure! I’m really excited, and I got an almost sneak peek this week, when I got to cook two nights in a row for the first time in months!

So night one. I got this seafood mix from an oriental store that a friend of mine introduced me to, hoping to make a dish reminiscent of the frutta di mare (fruit of the sea) that we had gotten in Italy. But of course, I can’t remember exactly what went into it, so I just threw some stuff together and called it good. Well the sauce rocked. The fish…well that left a little to be desired. This particular mixture had crab meat in it…I mean, imitation crab meat. Soft and gushy did not mix well with the other textures, and frankly was a little sickening. Unfortunately, the squid/octopus was chewy, but the clams were good! I think the same sauce with fresh seafood would be significantly much tastier.

The sauce though. The sauce was amazing. I used oil with garlic, tomato paste, tomato sauce, onion powder, garlic powder, oregano and hot sauce and let it simmer with the seafood. It was so so good! I think it would be good on really any kind of protein.

For my second night, I made a chicken kebab. Now this wasn’t just any chicken kebab…this had Korean BBQ sauce on it that I got at that same oriental market. I used some of the veggies from our Halloween get-together to make these that much more scrumptious, and added some very flavorful rice along with it. These kebabs had piece of bell pepper, then a pineapple chunk, and then a very sturdy carrot, and that pattern sandwich some marinated chicken tenders. Then the skewers were put in to the rotisserie and cooked for approximately 40 minutes or so. The tenders weren’t very thick, so they didn’t take long at all to cook. Let me just say, I added a little bit of chicken broth to the rice with the water, and that gave it such a good flavor! I should have cooked it just a tad bit longer though…It became like this sticky sushi rice almost. But I tend to like rice like that better. It just seems like it almost goes down smoother.

Can’t wait to keep up my cooking spree 🙂