I need to savor this while it lasts. The dogs are barking their faces off out the living room window, and my serenity is slipping away. Not to mention I just spent my entire fucking day off watching YouTube videos on widgets and coding. Those are two words I had hoped to never know. But for once, my house is clean, my fridge is stocked, and I have made it a full 48 hour weekend with no residual hangover. I feel at peace. Strange…
¾ lb manila clams
1 lb angel hair pasta
2 ears of corn
½ red onion
1 clove garlic
1 pint of cherry or grape tomatoes
¼ – ½ cup white wine
2 tbs butter
1 serrano pepper
1 small handful of cilantro
1 small handful of flour
Some wooden skewers
Nothing can derail my tranquil state-of-mind quicker than a kitchen-timing meltdown. Something like when your pasta is done before your sauce, and then it globs up in the colander while your corn husks are starting a bonfire on your back patio when you forgot to check the grill temperature, because you were you were busy unsubscribing from emails!!!
Don’t let this happen to you. I won’t let this happen to you. This recipe is timed for maximum mellowness. So, take a deep breath in, and open that bottle of wine. Just save half of it for your pasta. It is fall, after all, and carbs are back in style.
Breathe out as you pre-heat your grill to med-high and get a large pot of water on the stove. Soak your clams in a large bowl filled with cold water and sprinkle in a small handful of flour. The clams filter out the flour, and spit out their sand. Essentially. Sandy clams ruin my day! Toss the wooden skewers in with the clam water to soak so they don’t catch fire on the grill. Burnt skewers destroy marriages!
Next, peel back the husks of the corn most of the way, leaving the knob at the bottom intact. Pick out all of the annoying silkies, and re-husk the cobs. Give them a quick rinse under water, and toss ‘em on the grill.
And now, we prep! And, we have our second glass of wine. See how well this all worked out? Mince your onion and garlic, and slice the serrano pepper as thin as you can. Channel your inner perfectionist here. Zest your lemon and slice its naked body into wedges for garnish. Chop some cilantro. Skewer your tomatoes and rub them with olive oil, salt, and pepper. This should’ve taken you about ten minutes, the perfect time to flip your corn, and get your tomatoes on the grill. Also by now, your water should be boiling. If it’s not, give up now you terrible fuck-up and call in for take-out.
Salt the boiling water heavily and add the pasta. Now, heat up a few tbs of olive oil in a large skillet over med-high heat. Add your onion, with salt and pepper, and sauté until translucent. Then, add the garlic. Now go turn your tomatoes! Quick, before you forget! Now, rinse your clams and add them to the pan. Glug in some of that white wine you’ve been guzzling, ’bout ¼ – ½ of a cup. Cover this sweet concoction with a lid, so the clams can open up.
Now, go get those veggies off the grill. Let the corn cool while you use tongs to pick out the open clams from the wine mixture. Crank up the heat, and when the wine reduces by half, add more salt and pepper to taste. Now, add in your pasta, butter, lemon zest, and sliced peppers with ½ cup of the pasta water. De-kernel your corn and toss it in, along with the clams.
Arrange your cilantro leaves on top like a tiny bonsai garden master. Now, off to a yoga retreat! Or something like that.
- ¾ lb manila clams
- 1 lb angel hair pasta
- 2 ears of corn
- ½ red onion, minced
- 1 clove garlic, minced
- 1 pint of cherry or grape tomatoes
- ¼ - ½ cup white wine
- 2 tbs butter
- 1 lemon, zested
- 1 serrano pepper, sliced
- 1 small handful of cilantro, chopped
- 1 small handful of flour
- Some wooden skewers
- Pre-heat grill to med-high
- Bring a large pot of water to boil
- Soak clams in a large bowl filled with cold water and sprinkle in a small handful of flour
- Soak the wooden skewers
- Peel back the husks of the corn most of the way leaving the knob at the bottom intact
- Remove silk and re-covor with husk. Run under water and put on grill. Turn after ten mins
- Skewer your tomatoes and rub them with olive oil, salt, and pepper and place on grill
- Salt the boiling water heavily and add in the pasta
- Sauté onion with salt and pepper until translucent, then add the garlic
- Rinse the clams and add them to the pan with the wine
- Remove the veggies from the grill and let the corm cool while you use tongs to pick out the open clams from the wine mixture
- Crank up the heat and when the wine reduces by half, add more salt and pepper to taste.
- Add in pasta, butter, lemon zest, and sliced peppers with ½ cup of the pasta water
- De-kernel your corn and toss in, along with the clams and cilantro