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One of our comfort restaurants is Cyma. We love their food and the ambiance is light and familiar. Apart from the much raved about Roka Salata salad, we almost always order their Vongole. It is delicious yet light to the tummy. I tried my hand at it by tweaking Gourmet Magazine's recipe. And I would say, Cyma would be proud of its wanna-be.
INGREDIENTS:
2-3 dozens littleneck clams, scrubbed well
3/4 cup dry white wine
Salt, to taste
4 tablespoons extra-virgin olive oil
3 tablespoons of butter
5 to 6 garlic cloves, minced
1/2 bulb medium white onion
1 teaspoon hot pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly ground black pepper
1/4 - 1/2 Fresh Lemon Squeeze
Grated Parmesan
Pasta: 500 grams angel hair pasta (cooked separately according to packaging instructions)
Cooking Procedure:
1. Saute the garlic and onion in 4 tbsp of extra-virgin olive oil and 3 tbsp butter. Careful not to brown it.
2. Add in scrubbed clams and saute with shell on.
3. Add in 3/4 cup dry white wine. Cover and steam the clams over moderately high heat for about 5-10 minutes or once the clams have opened up. Throw away clams that don't open in 10 minutes.
4. Add salt, black pepper and chili pepper flakes to taste.
5. Squeeze some fresh lemon into the sauce then add the chopped parsley and basil. Immediately remove from heat. 6. Prepare the angel hair pasta on a serving platter and pour in the liquid sauce. Toss the pasta with the liquid sauce properly to ensure taste is well distributed. Top it with the clams in their shells.
7. Sprinkle with Parmesan cheese for additional taste.
Exclusively on Weekends Cook,
