This will be a quick cooking post before I get back to enjoying my Saturday. I must admit, it has been a largely wasted day, and never mind why, because people who go on about their health woes are tiresome (how’s that for a little passive-aggressive whining?). I just about managed to get the dishes done by the time Steven got home shortly after six. I had not planned anything for supper. Suppressing my desire to send out for a sub or Chinese, I suggested red clam sauce or maybe eggs. Steven opted for red clam sauce and I went to work.
First, OF COURSE, I crushed up some garlic and set it to breath for fifteen minutes. It was from the bunch I purchased at the Mohawk Valley Garlic and Herb Festival in Little Falls, NY this past September, just to give the post a little local flair. At first I said, “I’ll only do three cloves. I won’t go crazy with the garlic.” Not a minute later I said, “I’ll go crazy with the garlic,” and put in the entire bulb, which was not very big anyways. Steven did not comment; he trusts me when it comes to cooking in general and garlic in particular.
I put the dishes away while the garlic cooked in olive oil. That’s the kind of multi-tasking I can handle. Incidentally, I forgot to mention that I was cooking with wine, a little 19 Crimes red blend, one of my favorites. I soon added a can of minced clam with the liquid to the garlic. I let that boil for a little bit before adding a small can of tomato sauce. I took a can of mushrooms and drained its liquid into the sauce can, to get the last of the sauce without adding too much more liquid to the whole. I had told Steven I was not going to include tomato paste, that it would be a thin clam sauce.
Basil and oregano were the only spices I used. I would have put in a few hot peppers, but I left those outside, where I had been sprinkling them over my container garden to deter squirrels. Note to self: purchase more hot peppers. I considered adding tomato paste anyways but decided to wait and see if the sauce cooked down. Soon it was time to put on water for pasta. Ziti rigati, which was all we had besides some angel hair pasta. Further note to self: purchase more pasta.
The sauce turned out pretty good. I added salt, pepper and grated cheese before devouring. Steven added salt and pepper. He also had a large piece of bread and butter, an extra thick crust on a loaf of Spano’s hard crust Italian. This adds another local bit, because Spano’s is in Utica, NY. I am Mohawk Valley Girl!