Friday afternoons in White Stone can be very exciting. First of all, you have The River Market where you can always, always find something wonderfully gourmet and delicious waiting within. You will also find a large selection of wonderful wines, which is needed for what I am going to talk about in this post. I will also need a large loaf of Jim’s delicious homemade crusty bread. Just a few feet up the street you will find the Old Farm Truck. Inside beautiful local produce awaits, and also locally sourced pork, bison, beef, eggs and milk. Quite honestly both of these places are pretty amazing.
They also have some of the nicest, most interesting and fun people I have ever met. I feel shopping can be made that much more pleasurable when you look forward to seeing people who will put a smile on your face, and even teach you something. Jim, River Market, has taught me about roasted peppers and simple kindness. While at the Old Farm Truck, I always laugh with Emily and Jean, who share their recipes and tips about gardening and life. While Dick teaches me about true oldies music, and even plays me a tune or two.
Up the street even further is a truck with a simple sign on its back that says “CLAMS.” It waits underneath the trees in front of Dunton, Simmons, and Dunton Law Firm. If you love clams, I suggest you pull over and buy some next Friday. They have to be the freshest, sweetest clams I have ever eaten and come from Mobjack Bay.
Once I have my clams and other goodies,the fun begins. Now, I plan the perfect Friday night at home with my family. What I need from my garden are cherry tomatoes and fresh basil. The other ingredients have all come from White Stone and include garlic, white wine, lemons, and linguini.
I begin by soaking my clams for about 20 minutes. During this time I prepare my music playlist.
I must reveal a secret…
Because Windy Radio is located at Locust Grove, I now program my cooking music not only for myself but also for you! My husband likes to call it “Robin’s Cooking Hour.” I must admit, I really enjoy selecting the music. You will hear Nina Simone, Al Stewart, Tom Jones, Chicago, Dean Martin, Al Green, The Beatles, Ella Fitzgerald and Louis Armstrong. If I am cooking something a bit heavier, like old-time beef stew, the playlist will be something quite different: The Rolling Stones, The Temptations, Gerry Rafferty, Elvis and Marvin Gaye.
Once I figure out the music for the clams, I make the following recipe which I have adapted from a great cookbook, “My Father’s Daughter” by Gwyneth Paltrow.
Linguini with Fresh Clams
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic, thinly sliced
1 cup halved cherry tomatoes
1 cup dry white wine, like Sauvignon Blanc
2 lbs small fresh clams, cleaned and scrubbed
6 large, fresh basil leaves roughly chopped
3/4 lb linguini
Fresh lemon
Dash of red chile flakes for sprinkling
Freshly grated Parmigiano-Reggiano for sprinkling
Directions:
Heat the olive oil and butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 30 seconds or more. Add 1/2 tomatoes and cook for another minute, or just until the tomatoes begin to soften. Add the wine, turn the heat up, and boil for a minute. Add the clams, cover the pan, and cook until the clams open about two to three minutes. Uncover the pan and discard any clams that did not open. Lower the heat to simmer to let the sauce reduce until it is thick enough to just coat a spoon. Turn off the heat and add the basil and remaining tomatoes.
Meanwhile, cook your linguine until perfectly al dente. Add it to the pan with the sauce and stir to coat.
I like to serve it on a large platter, family style. Squeeze fresh lemon all over. Our son has not yet discovered the beauty of red chile flakes, but I am hopeful. My husband and I sprinkle it over our serving, and I love Parmigiano-Reggiano at all times. Slice up Jim’s crusty bread to dip in the rich juice.
See how much fun White Stone can be on a Friday afternoon which rolls into the evening with a festive meal.
Now for the music. It can not get better than this classic by Eartha Kitt and a song that is truly fun to cook along with. Come on, try it! C’est si Bon…