Skip to content

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 replies »

  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.


What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: