Seafood Extravaganza 1: Linguine with Clams, Fennel, Leeks and Saffron

I've been on a seafood kick for the last two weeks, largely due to the fabulous seafood I can buy at the Somerville Winter's Farmers Market. I've never cooked shellfish, and I decided it was time to try. I started with some fresh littleneck clams and used this recipe that I found on Cookthink.
I used gluten-free linguine (because I happened to have some), so it made this already healthy recipe even healthier.

It was very tasty. I'd probably be more generous with the saffron threads next time (see more about that in my next post), and if making it for company, I'd serve it with the clam shells (that I took the time to scrub!). It will make a lovely summer dish as well, followed by some kind of lemony dessert.

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More October 2009 Real Simple Recipes

I've been enjoying the "A Month of Easy Dinners" issue of Real Simple (October 2009). I hope to try all of them, but some of them may have to wait until next Fall. This week, however, I managed to make the " Ravioli with Apples and Walnuts " and " Meatballs with Sautéed chard ". RAVIOLI WITH APPLES AND WALNUTS Modifications: I added some andouille chicken sausage we had in the fridge. Rating: 3.5/5 stars Notes: very good in concept and I liked the apples with the spicy sausage. I did find the dish to be too dry, however, and think I will toss it all in some truffle oil next time. Nice balance of flavors. MEATBALLS WITH SAUTÉED CHARD Modifications: none (served with whole-wheat couscous instead of suggested baguette) Rating: 4/5 stars Notes: really loved these meatballs--would make easy appetizers for a party, too. The combination of pine nuts, currants, cinnamon and pork gave them a Mediterranean taste and the moisture from the chard kept them fro

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Last month, my family came to visit. My father, who has recently been getting back in touch with his Sicilian roots, is a wonderful cook and I'll admit that I've always been a little daunted cooking for people who cook really well. At any rate, we decided to have a barbeque, invited a few close friends, and I cooked...for three days. This was certainly the most cooking in which I have ever engaged for a single event. Because the attendees to our barbeque ran the gamut of dietary concerns and preferences, I wanted variety. And variety there was. The menu (aside from the meat, which we left to my dad to grill): homemade roasted peppers Sicilian caramelized onions homemade pita chips tabbouleh Amish slaw Chorizo salad watermelon and fresh mint salad To keep this blog post short and sweet, I'll only blog two recipes (the ones that are hyperlinked have been blogged before). First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usuall

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