fat free opinions on a food centric life

Tag: clams

Fideua:  Spanish Pasta with Clams, Mussels, and Shrimp

Fideua: Spanish Pasta with Clams, Mussels, and Shrimp

I had an urge to make paella — but not the more traditional kind made with rice — and now that I think of it, if rice isn’t in it, then it’s probably not called paella.  No, I’d seen a recipe featured in Saveur some […]

Clams with Linguica and Beer

Clams with Linguica and Beer

  It’s Friday, and for us that means that dinner is never a serious issue. Good thing, too, since no one has any energy, right?  It means no fuss or muss, but flavor isn’t something to sacrifice.  Take out doesn’t count on that front, ever, […]

Tapas, anyone?  Valencian-Style Clams & Tomato Garlic Bread

Tapas, anyone? Valencian-Style Clams & Tomato Garlic Bread

 

For Valentine’s Day, the hubster surprised me with two days and a night at the Ritz-Carlton in Laguna Niguel.  Yes, I’m lucky, and no, I won’t trade.

On the drive home, we both felt a bit sluggish (that’s what relaxing does to you…) and I suggested that we do a week of light dinners.  At this point in the winter, even though we thankfully aren’t dealing with ice and snow, we are still more sedentary than we’d like to be and begin to think about moving our carcasses around a bit.  Well, the idea of it is good anyway, right?  A commitment to light eating is a much more palatable way to approach spring which isn’t that far off.

Almejas Valencianas or Valencian-Style Clams was a perfect choice.  Well, until I decided to add the Pan con Tomate y Anchoa, or Garlic, Olive oil, and Fresh Tomato on Toasted Bread.  To our credit, we only ate half the bread, and the clams were amazing, so our appetites were quite satisfied.  The recipe was originally made with mussels and is quite famous in Valencia, Spain where it’s made at the popular Bar Pilar.

Both recipes are great for tapas if you want something quick on a night with friends.

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Pasta with Clams in a Lemon Wine Broth

Pasta with Clams in a Lemon Wine Broth

I grew up eating very simple meals that were repeated often in the course of a month. It was good food, but never complicated, and very little seafood was prepared — that is except for the flounder my mother purchased in somewhat thin, brick-like frozen […]