Seafood 1

Dinner Saturday night —


Fettucine with fresh clams, wild arugula, green garlic and herbs

I should add that the clams were likely caught either Friday afternoon or Saturday morning, courtesy of Blue Moon Fish in eastern Long Island.

I picked up some mussels as well during my sojourn at USGM. I’m not sure yet what to do with them. I’d like to use them in something other than pasta or paella. Any suggestions? I know this blog has readers 😉 so if you’re lurking, now’s your chance to contribute something to the Fellowship.

3 thoughts

  1. You can’t beat mussels steamed in a broth of white wine and veggies, served with some crusty bread. The perfect spring/summer dish, in my opinion.

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