Hi.

Welcome to The New Hostess! My name is Lucy.

 I love to document my adventures in food, entertaining, home design, and travel. 

I created this site with the hopes of inspiring everyday tastemakers by posting easy recipes and entertaining ideas. I hope you enjoy!

Cook Simple. Share Often. 

Lemon Spaghetti with Clams

Although considered by most to be a summer specialty, clams are in season year round. In terms of other types of shellfish,  summer and autumn are ideal for shrimp, while soft-clue crabs (my favorite type!) are typically enjoyed in the spring and summer. And I think we can all agree that pasta is appropriate 365 days a year. This is one of my very favorite meals, and it's surprisingly easy to make. I am always skeptical the little guys will not open up, but after a little TLC over medium heat, they never fail to reveal their meaty insides. :) Add olive oil, lemon, garlic, a little red pepper, parsley, and parmesan and it's a grand (clam) slam.

And if I can't make it to fish market in time to satiate my craving, I get my fix here (alongside Michele). 

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Ingredients:

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground pepper
  • 2 large garlic cloves, minced
  • 2 dozen Manila clams, (scrub them good! :))
  • 1 cup dry white wine
  • 1 pound spaghetti
  • 3 tablespoons fresh lemon juice (or more if you are a lemon lover like me :))
  • 1 teaspoon ground red pepper
  • 2 tablespoons finely chopped parsley
  • Freshly grated parmesan cheese

Directions:

  1. In a medium skillet heat the olive oil over medium heat.
  2. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Then add lemon juice as well.
  3. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
  5. Drain, reserving 1/2 cup of the cooking water.
  6. Add the pasta, cooking water,  red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes.
  7. Discard any clams that do not open. :(
  8. Season with salt and pepper, sprinkle with parmesan cheese.
  9. Enjoy!

Poconos, through my Iphone

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