Friday, August 7, 2009

Shellfish with garlic butter; Pasta with ricotta salata

A meal that has become our regular Thursday-night dinner. The pasta is from a box, cooked al dente and tossed with garlic, olive oil, fresh tomatoes, basil, and ricotta salata. The clams and mussels are from Hog Island; after washing them, steam them maybe five minutes, until they open up wide.

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