I’ve been following Karen’s blog: Back Road Journal for some time now and what a world traveling blog it is. She has taken me on some amazing European trips, entertained me with her wonderful photos, stories and sense of humor; she also introduced me to many cuisines from around the world. Not only does Karen have a great passion for food, she is also a wonderful cook. I always look forward to see what recipes she would come up with. A few days ago, Karen posted a delicious looking recipe of Spaghetti alle Vongole; meaning in Italian, Spaghetti with Clams. I love how it sounds so exotic in Italian. Even though Karen had posted many yummy looking recipes before, for some reason this particular recipe stuck in my mind. While I was at the grocery store yesterday and saw a tank full of fresh manila clams — the idea for my 250th post came to mind. I decided to recreate Karen’s recipe and do a photo shoot to tell the story of making her dish.
The recipe is very easy. It would take less than 20 minutes to make the dish. However, it took me over two hours to make and shoot it. I had to stop and style each shot just right before shooting. Good thing my subjects were very compliant. Oftentimes in food photography, the dish becomes inedible by the time the shoot is over; but in this case, I was able to eat it. I had time it so that I knew when I was done shooting, the dish would make a great lunch. And it tasted absolutely delightful.
I love manila clams. Not only are they tasty, they provided me with wonderful memories of my children. When my boys were young, we used to dig for the clams at the local beaches. Oh… the joyful smiles and squeals of my children’s happiness were priceless.
One thing I discovered while cooking the clams — the sauce is actually really good as it is. The clams were really tasty coated with it — much better than typical restaurants — of serving it plain with a side dish of melted butter to dip in. Boring… So… if you are looking for a new and flavorful way to eat clams, cook it with the sauce and just skip the pasta.
When buying wine for cooking, don’t just buy the cheapest. Buy the wine you would want to drink and that way you can have it with your meal. But since I don’t drink wine and mainly just using it for cooking and props, I do buy the cheapest.
The dish was a success! And of course, it passed the stringent inspection of my personal foodie consultant.
Click here for the recipe: Spaghetti alle Vongole
Thanks Karen for the recipe. And no, I didn’t use cheese. 😉