Linguine and clams, they go together like peanut butter shares white bread with jelly. My challenge this week was to introduce a dish that presented what I think is the best our East End fall harvest has to offer.
Of course striped bass has to share top billing, the migration is in full swing. Steamed top neck clams play an important supporting role, primarily because of the wonderful broth that results, as the clams steam in a pool of shallot infused chardonnay. For color I turn to Quail Hill farm for a mixture of peppers, one red bell, and one yellow habanero. The later provides essential heat, use caution when handling, and take care dicing both fine. Finally a clove of garlic or 2 and a dusting of fresh parsley, harvested from the nearest herb box.
Since the editors of Edible East End have requested dishes that are as locally sourced as possible, we turned to the Crescent Duck Farm in Cutchouge on Long Island’s North Fork, about 15 miles west (as the crow flies) for our pasta eggs. The linguine is made in house with a mixture of semolina flour, durum flour, duck eggs and water. Read More »