Tried & True - Summer Menu Inspiration

I say it every year. Summer is my favorite time to cook. From simple yet elegant meals driven by the best seasonal ingredients (basically my goal all year), to desserts that practically make themselves, no time of year inspires me more. 

Neurotic Kitchen Summer Favorites 

As you think about your own cooking goals this summer, whether they include big parties or intimate entertaining, I thought it might be helpful to compile a list of just some of my tried and true summer dishes. You can rest assured that all of them have been made multiple times and, better yet, you can prep or make almost all in advance. This means you'll have more time to enjoy your parties, which is as it should be. I hope you enjoy and I wish you a season you can savor in more ways than one.  

Neurotic Kitchen's Summer Menu Ideas

"Surf" Mains/Starters/Sides
Turn any dish into a Surf & Turf with one of these

Grilled Marinated Calamari Salad - serve alongside Steak for an easy Surf & Turf, salad included, or as a great starter
Tuna Crudo with Peach & Jalapeno
Skewered Shrimp - Season the marinate large shrimp in flavors to your liking. Stack one serving (3-4 shrimp) and skewer them in two places for easy flipping. Grill on a piastra, pizza stone or grill basket
Clams in Cartoccio - these grillable hobo packs makes any main a Surf & Turf
Cooked Shrimp Ceviche
Fluke Ceviche
Rose Mignonette for Oysters
Margarita Oysters Verde (Salsa Verde, Lime & a splash of Tequila) 
Grilled Scallop Salsa Cruda


Pastas/Pizzas - App, First Course or Main
Lemon Pizza in Grill or Oven 
Scallop & Sungold Tomato Pasta

Menus:
Latin Inspired Menu
Mojo Marinated Skirt Steak
Yellow Rice
Watermelon Arugula Salad 
Or
Grilled Pineapple, Basil & Cucumber Salad
Corn with Jalapeno Lime Butter 

Florentine Inspired Menu
Prosciutto & Melon
Bistecca Florentina - T-bone Steak Marinated in Herbs on the Grill, 
Italian Corn
Summer Stone Fruit Panzanella Salad (use any seasonal stone fruit)
Assorted Gelati  

Classy American BBQ Menu
Israeli Couscous with Seasonal Additions  (ideas here, here or here) 
Tomato and White Onion Salad, Red Wine/Olive Oil/Oregano Dressing 
Corn on the Grill - just remove the silk, soak the corn a long while and grill in the husks
Ribeyes Marinated in Caper Vinaigrette then grilled 
Strawberry Pretzel & Gelato Sundae

Greek Inspired Menu
Shepherd's Salad (Any variation like Cucumber, Tomato, Scallion etc)
New Potatoes & Green Bean Salad with Vinaigrette
Leg of Lamb Marinated in Mint and Yogurt - Grilled
Assorted Sorbets (Mint, Lemon, etc) 

Other Easy Sides/Starters:
Sweet & Savory Watermelon Wedges 
Tomato Carpaccio
Grilled Peaches with Goat Cheese
Crab Salad served on or with Cucumber Chips
Grilled Asparagus on a Grill Basket or in Foil Packets 

Ready to Serve - Products We Love
Xotchitl Tortilla Chips 
Xotchitl Salsa
Tate's Chocolate Chip Cookies
Il Laboratorio del Gelato - all flavors (especially the mascarpone used in our Pretzel Strawberry Sundae)
Talenti Gelato - Particularly Sicilian Pistachio
Spoonable Salted Caramel - Makes any Ice Cream special 
Nabisco Famous Chocolate Wafers - add to Ice Cream, serve with coffee, etc

Your favorite Pie a la Mode -- we like Briermere Farms Peach Cherry 

Montreal - Food Paradise en Français (Family Trip For 4)

Traveling abroad with young kids can be a tricky endeavor. Add to that a lengthy trans-continental flight and the prospect seems even more daunting. We'd been wanting to take our little one out of the country for some time but had several such concerns in mind, so for our first time venturing out of the US with him, a quick trip to Montreal seemed like a genius idea. 

With flights from the NYC-area only an hour each way, French as the local tongue and the fact that the place oozes old-world charm, you could almost pretend you're in Paris. 

We'll try the transatlantic journey to Europe sometime soon, but for now our Family-Friendly Four Day Montreal Adventure a perfect choice.

Grand Prix Weekend in Montreal, Photo: NK 

Below you'll find all the details on where to stay and what to do, plus some handy travel tips AND, of course, all of the food highlights of this little jaunt. Montreal lived up to its hype as a major dining destination, and it really wasn't bad from a family travel perspective either. Can you believe we lucked into being there on Grand Prix Weekend or that our hotel was just steps away from the World Beer Festival??

One thing to note - we dined only in restaurants that were supposed to be relatively kid/baby friendly (in the early part of the evening), but we were surprised that even though other travelers had flagged them as appropriate for young children, only one of the three had a high chair or booster seat for our son. It just didn't seem to be the norm in the city. For this reason I would recommend you travel with one of these super handy portable booster seats. 

FOUR DAY FAMILY TRIP TO MONTREAL 

STAY: Le Saint Sulpice
Nestled in a charming section called Old Montreal, this stylish boutique hotel is quiet yet well-located near several of bustling streets for great dining and people watching.
It's also within steps of a major tourist destination, the Basilique Notre-Dame de Montreal (a breathtaking basilica with a long history). A stay at Le Saint Sulpice will also place you conveniently just a few blocks from the Place D'Armes Metro Station with two lines available to you. 

Le Saint Sulpice was a great choice for a family because the rooms are more like suites with a separate bedroom and little but well-appointed kitchenette (came in handy for preparing our son's snacks and storing his milk in the fridge). At night, we were able to put him to sleep in a different room and still stay up and enjoy a glass (or two) of wine in the living room relatively undisturbed (though he did stand up in his cot to peer at us through the frosted glass of the bedroom door).

TIP for parents of young ones: If it's financially feasible, reallocate some funds towards getting a better than usual hotel room when your kids are in tow. You'll be spending more time indoors than you'd like (can't miss that noontime nap!) so you may as well make it nice. 

Getting Around Montreal:  The Metro is super easy to master and will get you most anywhere you need to go. They also seem to have an extensive network of busses. Cabs are plentiful and about as expensive as they might be in New York City. 

TIP: Email your hotel concierge service in advance to have them secure your all-important dinner reservations. You won't have to call internationally to book or communicate in another language. I used to know French pretty well but I am admittedly rusty (Sidenote: most folks we encountered in Montreal spoke excellent English). 

Gorgeous Notre-Dame Basilica, Montreal 

GO: In less than a half hour metro ride from Old Montreal, you can arrive at the Biodome. A hit with kids and adults alike, this collection of science and nature themed museums has something for everyone (a planetarium, zoo, botanical garden, and more). Educational and entertaining, I think you'll find it worth the trip. 

Ok, ok, I know what you're thinking... get to the good stuff! 

WHAT WE ATE:

When Anthony Bourdain tells us to do something, we do it. That's why Montreal institution, Joe Beef, topped our must-dine list. (For more on Tony's Montreal food stops, click HERE).  TIP: Joe Beef's Sister restaurant, The Liverpool House, is supposed to be as good and an easier reservation to get. 

I can't say enough about how welcoming the staff was at this restaurant. They truly went above and beyond to make sure our experience was fabulous. We went on the very early side because we had our little guy in tow. He may be a precocious toddler but everyone, especially the gentleman bussing tables, was just lovely to him and his delight in being treated him like a grownup customer was palpable as he confidently ordered three milk refills for his sippy cup! 

The real-life urban legend of Joe Beef

Amazing Smoked Lamb & Spicy Sausage, Photo: NK

I learned that Montreal is famous for Cod - also known as "Morue" Photo: NK 

Pain Farci, like a melty cheese fondue sandwich with ham, mushrooms and gravy.
Mouthwatering. Photo: NK 

Incredibly delicious and fresh oysters and razor clams with green apple, peas and
foie gras. To die for. Photo: NK 

The charming lettuce garden at Joe Beef, Photo: NK 

For me, Joe Beef was an especially great experience, but on our second day we enjoyed a more casual, family friendly comfort food joint called Le Robin Square. The food was good and the place was cute, casual and fast if you're in Old Montreal.

Burrata Pizza at Le Robin Square, Photo: NK

Mac & Cheese with Sweet Ham and a very fresh and 
delicious Chicken Caesar Salad at Le Robin Square
Photo: NK 

GO: Take the metro to the Plateau Mont Royal neighborhood Get your caffeine fix and head out for a walk around a very cool neighborhood called Le Plateau Mont Royal. Head up to the Park Mont Royal for some greenery too. We didn't get to do this because the weather turned on us, but we were told that a climb up a one of several great hills (Mont Royal) gets you a fabulous view of the city. 

Photo: NK 

Le Plateau Mont Royal, the neighborhood at the foot of these hills, is great for finding some of Montreal's most beloved casual bites.

EAT:
Stop at Fairmount Bagel for unique Montreal-Style Bagels (this New Yorker enthusiastically approves) and then to famed Schwartz's Deli for a delicious "smoked meat" sandwich, to use the local parlance.

Required Tasting: Bagels from Fairmount Bagel and Smoked Meat Sandwich From Schwartz's, Photo: NK

EAT: 

For our last night, we dined La Salle à Manger in Plateau Mont-Royal. We really enjoyed all the food and the Oysters, in particular, were to die for. Ambiance is very casual and festive but still visually pleasing, and the place attracts a nice mix of energetic patrons from all walks of life. Add to that a solid wine list and rare beer offerings plus a menu with daily specials that were really appealing (I couldn't decide!) and you have a winning dining experience. We definitely recommend it!    

Oysters from Washington State and British Columbia, Photo: NK 

Daily Specials on the board at La Salle à Manger, Photo: NK

Grapefruit Tartelette With Pistachio Crumble, Photo: NK

Really Tasty Mackerel with Sardines, Photo: NK 

GO: By now you have gathered that Montreal is indeed a cook and eater's paradise. If you haven't gotten your fill, visit the best of the best, Atwater Market, for an amazing collection of local specialties, meat, fish, breads and pastries. There are several magnifique public markets in Montreal. Find them all thanks to this handy little website. An native told me that Atwater was the her favorite so that is where we headed on our last day. 

Partially indoors, this was a great choice of activity for a rainy morning. We took some meats, cheeses and pastries back to our hotel room for a little last minute carpet picnic prior to heading to the airport for our return flight.  

The inspiring selection at Atwater Market, Photo: NK

And there it is. 

Just a half hour cab ride to Pierre Elliot Trudeau International Airport and were ready to head home to the U.S with lots of wonderful memories. Montreal was gracious, beautiful and delicious. I'd recommend it to anyone, young and old. 

We will certainly be back! In the meantime, if you need more trip ideas, click through a few of our previous food & travel guides:

Paris and the Loire Valley 
Spain, Barcelona and Madrid
Chicago Culinary Highlights - Two Restaurants to Try 
When in Rome - Culinary Recap and Restaurants of Rome, Sorrento, and the Amalfi Area
San Francisco and Napa Valley Wine
San Fran to Los Angeles Pacific Coast Highway Road Trip
Lowcountry Cooking Inspiration - South Carolina
San Francisco and Napa Valley Food Guide

Vacation Roundup - Tastes of July Fourth

Every year my family gathers to celebrate Fourth of July Weekend. This year we did one better, and extended our Long Island vacation for an additional week - a week in which we did almost nothing but spend time together, relax by the water, cook, eat, and enjoy. 

Independence Day started off with a delicious bang thanks to great company and my brother and sister-in-laws outstanding Clam Bake/Seafood Boil which can be done on the stovetop if you choose. It's everything good about summer on a plate. Get the simple recipe HERE.

Stovetop Clambake, Photo: NK

The remainder of our sojourn was dominated by more of our favorite summer fare - dishes that are simple, seasonal and driven by just a few exceptional ingredients. 

There was no shortage of culinary inspiration either. We were fortunate enough to head out for a special evening out at Tom Colicchio's Topping Rose House (read about last years visit to this lovely and scenic New American restaurant HERE).

Pappardelle with Burrata, Pancetta and Sweet Corn
and  at Topping Rose House, Bridgehamton
 Photo: NK 

The Composed Salad as beautiful as it was delicious,
 at Topping Rose, Bridgehampton, NY

We enjoyed a great dinner and a few well-crafted cocktails. In fact, that glass to the right was a Margarita made with with Beet Juice! A Beet-a-Rita.Talk about farm to table, right? Believe it or not, it was delicious, even if you don't love Beets as much as I do. 

I know that I don't have to tell you that it just wouldn't be July without grill-time. Since we had time a day ahead for an easy and quick blender marinade, it just seemed to me make sense that we grill one of our favorite easy yet wildly delicious Tacos Carne Asada. 

The recipe, which uses flavorful Skirt Steak, works wonderfully on your outdoor grill (and equally well on your indoor grill pan). With both the Marinade and the Pico De Gallo being make ahead, this dish also lends itself to parties. The recipe multiplies easily and it's fun for guests to assemble their own Taco creation. For the Tacos Carne Asada recipe click HERE.

Tacos Carne Asada, Photo: NK 

What's for dessert, you ask? None other than this luscious Pretzel and Strawberry Sundae (inspired by Tom Colicchio's Topping Rose House as well). For the recipe, head to Neurotic Kitchen's version HERE. 

I am happy to report that as our seaside vacation drew to a close, we were relaxed, happy and well fed.  As it always does, the East End of Long Island inspired our cooking. I am excited to share yet another recipe for our latest obsession, Crudo, in next week's post. Until then, CHEERS to the weekend! 

Domaine Sautereau Rose Sancerre, my favorite wine to pair with Oysters!
Photo: NK 

French Kiss - Rose Mignonette for Oysters

Eight years ago to the day, my husband and I had our very first date. It was a warm but misty Thursday evening. I was going to be meeting him for the first time directly from work, and I worried that my hair would be a frizzy mess by the time I arrived. After sneaking away from my desk a bit early to carefully flat-iron it at my office (a girl can never have too many backup hair tools hidden away), I threw a scarf over my head and miraculously found a cab (no small feat at rush hour in midtown Manhattan) to take me to a bar at the Maritime Hotel in Chelsea. Fate was on the side of my hair that day, among other things!

My Beautiful Oyster Feast prepared by a special guy, Photo: NK

Upon entering the bar, I probably walked by him two or three times before finally calling his cell to see if he'd arrived. Turns out, my future husband was right there in front of me all along, I just hadn't recognized him because he was even cuter than his picture. One great date (filled with scintillating conversation and two **ok, I'm lying** glasses of very nice Nero d'Avola) and nearly a decade later, he's as lovable as ever. He shares my passion for food (teaching him to be a more confident cook and creating elaborate dinners together were major themes in our courtship) and he still makes me laugh on a daily basis. 

Six years ago in Greece where we got engaged! Photo: NK

Among the many qualities I admire about my hubby is his willingness to take on projects that require patience and precision. He's willing to practice things intently and takes pride in mastering new skills. 

That's why I knew he was just the person to tap when I decided that this summer was to be about my ever-growing obsession with Oysters! No sooner did I ask my main squeeze to buy the appropriate equipment (a special shucking knife and safety glove) and study up on how to shuck my favorite bivalve, than an expertly-prepared Oyster feast was before me. He definitely knows the way to my heart. 

Today, I am sharing my lovely twist on Classic Oyster Mignonette (a mixture of vinegar and shallots often seen as an accompaniment to Oysters on the Half Shell), which was my contribution to his aforementioned shellfish spread. Using a delicious Dry Rose (a classic Oyster pairing), I took traditional Mignonette and softened its acidic quality just a bit so that our Peconic Pearls could really shine. Making your own Mignonette takes minutes and it's the perfect, minimalist accoutrement to Oysters. I love cocktail sauce and horseradish as much as the next guy, but a little Mignonette really allows the Oysters to stand on their own. So here's to that special guy and the very special cocktail hour he made possible for me. 

Classic Mignonette with a splash of Dry Rose (Paumanok VIneyards, 2014) Photo: NK

Rose Mignonette for Oysters

Makes enough for about 2 dozen Oysters

Ingredients:

1/4 Cup Red Wine Vinegar

1/4 Cup Dry Rose (we used Paumanok Vineyards, 2014)

2 heaping Tablespoons minced Shallot (from about 1 large Shallot)

1 generous pinch of Salt

1/4 teaspoon freshly ground Black Pepper

Method:

Combine all the ingredients and serve alongside freshly shucked Oysters on a bed of ice! 

The Mignonette can be made ahead.

Tip: If you're as into Oysters as I am, I recommend you check out In a Half Shell blog. It's the ultimate destination for Oyster lovers (including wonderful city guides on where to find the very best) written by a talented woman who eats, sleeps and breathes them. Enjoy!

Four Courses, Four Friends - Easy Fish Feast + A Cocktail

Amante Picante Margaritas, Photo by Eric S. 

This past weekend we hosted a little dinner party at my family's bungalow for my best friend and her husband.  We always have a great time together, so much so that I hate the thought of being stuck in the kitchen while all the usual hilarity ensues. 

Initially, I was toying with the idea of grilling, but I ditched that plan in favor of a multi-course seafood meal. Plus, it was a brutal 90 degrees out so standing over a hot grill (who am I kidding? making my husband stand over a hot grill) didn't seem all that appealing.

You may think that serving a  meal with this many courses could never be easy, but I am here to tell you it can - the key is making good choices by serving simple, mostly make-ahead, no-cook dishes, while tackling some of the prep and chopping in advance. 

In today's post, we'll share four dishes and a smashingly good Margarita, all of which require minimal effort. This is because 3 of 4 courses are served chilled or at room temperature and call for "assembly" rather than cooking. As such, all three beginning courses can be made/prepped ahead. 

The entree course (my favorite, Linguine with Clam Sauce) comes together in under a half hour and is incredibly easy to throw together. I like to take a long pause before serving it as a final plate. This way, I have plenty of time to join in the merriment before taking a little break in the kitchen to finish everything off. It's also nice to be able to give your guests time to again rev up their appetites, so start early, eat slowly, and enjoy. 

Cocktail Hour

Amante Picante Margarita

Margarita Oysters Verde 

Dinner

Lump Crab Cocktail

Peach & Tomato Caprese Salad with Burrata

Linguine with White Clam Sauce  

Cocktail Hour with Oysters? Yes, Please! 

Check out this slightly spicy,refreshing and not-too-sweet cocktail that my Sister-in-Law recently introduced me to - the Amante Picante Margarita. My best friend, who is always full of surprises, brought along little cocktail umbrellas that worked perfectly in our drinks. How cute is she? The Amante Picante Can be Made an hour in advance. 

Preparing the Amante Picante Margarita, Photo: NK

Amante Picante Margarita

Recipe Courtesy of Food and Wine Magazine

Serves 6 to 8 

Ingredients:

1/2 a large Seedless Cucumber
plus 8 thin slices for garnish

1/2 a medium Jalapeno, thinly sliced

1/4 Cup Cilantro, plus additional for garnish. 

8 Ounces Lime Juice

6 Ounces Agave Nectar 

18 Ounces Silver Tequila

1/2 teaspoon Celery Bitters 
(Optional, we omitted) 

Lime wedges for garnish and rimming the glasses

1/4 Cup Kosher Salt and 1 teaspoon
grated Lime Zest mixed together

Ice

A large pitcher and a cocktail shaker 
 

Method:

In a pitcher, muddle up the cucumber (all but the 8 slices for garnish), Jalapeno, and a 1/4 Cup of Cilantro. Add the Tequila, Lime Juice, Agave Nectar and optional Bitters. Allow to refrigerate about an hour.

When ready to serve, wet the rims of 8 rocks or margarita glasses with a Lime wedge and coat with Lime Salt. Fill the cocktail shaker with ice and working in batches and adding fresh ice, shake the cocktail and strain into glasses (removing all solids). Garnish with Cucumber, Cilantro and Lime. Enjoy! 

You know what pairs well with the spicy brightness of the Amante Picante Margarita?  
Margarita Oysters (aka Tequila-spiked) topped with spicy Salsa Verde. We make this dish with store-bought green salsa with a major kick of spice so that it's as easy and fast to prepare as it should be. I bought my Oysters already shucked to save time. Slurp away...

Margarita Oysters Verde 

Serves 4 for cocktail hour (3 oysters each)

Ingredients:

12 Raw Oysters, shucked

1/4 Cup Silver Tequila 

1 Container Spicy Salsa Verde (with tomatillos, lime, jalapeño) Freshdirect's is our fave.

2 Limes, 1 for squeezing, the other for Lime Wedge Garnish

Cilantro, optional garnish

Ice, if desired, for serving

Method:

Salsa Verde and Tequila-Spiked Oysters and a Margarita -  a natural match

Plate oysters on a bed of Ice and squeeze one Lime over all of them.

Drop about a quarter teaspoon Tequila over each Oyster.

Drop about a half teaspoon Salsa Verde on each Oyster as well. 

Garnish plate with Lime Wedges and Cilantro Sprigs.

Serve immediately. 

Margarita Oysters Verde, Photo: NK 

What's easier than our next dish? Probably nothing. Individual Lump Crab Cocktails are a favorite go-to appetizer of mine (for the full recipe, click HERE). I buy Pasteurized Lump Crab in the can and toss it with Salt, Pepper, and Lemon Juice. Then I pop it in a Ziploc bag in the fridge until ready to serve. I have my plates ready to go in advance with some fancy lettuce lining the bottoms. Sometimes, I even make this portable by serving it in a Martini Glass. When I'm ready to bring the Crab Cocktails out, I simply portion out the Crab, squeeze some more Lemon Juice over it and garnish with lots of chopped Chives alongside a dollop Cocktail Sauce. Can't miss!

Individual Lump Crab Cocktails, Photo: NK 

Peach and Tomato Caprese Salad with Burrata, Photo: NK 

Like Classic Caprese Salad? Then you'll love this version that gets extra twist with the addition of Peaches and Burrata instead of the usual Mozzarella. This is best made fairly close to serving time because Peaches can turn brown in the air. 

Peach & Tomato Caprese Salad with Burrata
Serves 4

Ingredients:
8 Ounces Burrata Cheese, cut into 1 inch pieces

A Handful of Basil Leaves Still on the the stem, plus a few additional leaves cut into a chiffonade

1 large and very ripe Beefsteak Tomato, cut into wedges

1 large and very ripe Peach cut into wedges (I prefer Georgia Peaches but White Peaches work too)

Optional Balsamic Cream, for drizzling

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Black Pepper

Method:

Arrange the Tomato, Peaches in whatever formation you prefer. Sprinkle Peaches and Tomatoes with a bit of Salt and Pepper. Add the Burrata, again, in whatever configuration you prefer. Finally, drizzle everything lightly with Balsamic Cream if you have it, and drizzle again with a little bit of Balsamic Vinegar and Extra Virgin Olive Oil. Top with the Basil Leaves and sprinkle all over with the Basil ribbons. Enjoy!

After several courses, everyone was understandably getting full. I always enjoy taking a nice long break before popping back into the kitchen to throw the final dish together. Should take you about 20-25 minutes. Clean the fresh Clams in advance and pre-chop the Garlic and Parsley to make this dish super fast to prepare. It gets raves!

Dad's Signature Linguine with White Clam Sauce
(click HERE for the make-ahead version of this recipe)
Serves 4
Ingredients:
1 Pound Linguine

2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter

6 Garlic Cloves, finely sliced

2 Can Chopped Clams (5 oz)
8 Ounces Clam Juice (one bottle)

3 1/2 Dozen Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest ones possible.

2 Cups Dry White Wine, divided
1/2 teaspoon Black Pepper
Crushed Red Pepper to taste
1/2 Cup Flat Leaf Italian Parsley, Chopped

Optional Crusty Bread for serving (to soak up the delicious broth)

Method:
Set a pot of salted Pasta Water to Boil. Cook as directed on package.

In a large, heavy bottom pot, heat Oil and Butter over medium low heat.

Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to toss everything and start over.

Next, add both cans of Chopped Clams with their juice to the pot. Turn up the flame to medium.

Add 1 cup of the Dry White Wine.
Heat until the liquids begin to bubble a bit.

Add 8 oz of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste. I like to use at least 1/2 a teaspoon. Bring liquid to a light boil and add all the fresh Clams to the pot.

Cover the pot and cook for 3 minutes.
Add the remaining 1 Cup of Wine.
Re-cover pot and cook another 3-4 minutes.

It should come to a gentle boil.

Check the Clams now and as they should begin opening.
Pull clams out immediately with tongs one by one the moment they open and set aside in an extra bowl.

Give the pot a stir and continue to cook, continuing to remove Clams out one by one as they pop open. You may have to shuffle them around to make space for them to open one by one. Discard any that do not after a reasonable period of time.

To assemble: Plate Pasta into bowls, and top with even amounts of fresh Clams. Pour a generous amount of Broth from the pot over each portion. Garnish with Parsley and enjoy!!

That does it! I hope you'll try our easy Seafood feast for your next dinner party. Happy cooking!