Saturday, February 6, 2010

My Own Pasta Creation

Pasta With Berberechos
The following dish is made out of a type of shellfish originally from Spain.  It looks very similar to clams but they are a bit smaller.  They come from Galicia, a region to the north of the Spanish Peninsula.  Here in the States, I found it in the canned food aisle, right next to the canned Spanish Tuna.  It is very tasty and for those of you who like shellfish, you will not be disappointed by this Pasta with berberechos.  This recipe serves four people.

  • 1 box of linguini pasta (or other pasta that you prefer, penne goes also well with this recipe)
  • 2 cans of berberechos
  • 3 tablespoons of extra virgin olive oil
  • 3 garlic gloves chopped 
  • half of a white onion finely diced
  • red pepper flakes ( about a teaspoon, but if you like it spicier you can add more)
  • pinch of oregano or herbs du provence 
  • sea salt and pepper to taste
     Fill a deep pot with water, add salt and bring to a boil.  You should do this step first because the sauce takes little to cook.  Add the pasta only to boiling water, not before.
     Heat the olive oil in shallow pan,  saute the diced onion and the garlic until they have a caramelized brown color.  Season with the oregano, sea salt and black pepper.  Add the cans of berberechos with the water included.  Stir and finally sprinkle the sauce with the red pepper flakes.  Wait a minute while it boils and quickly remove the sauce from the heat.
    Make sure the pasta is al dente.  To check for  the perfect consistency take one strand of linguini and with your nails or a knife, cut it in half, if the center is undercooked it is not ready yet.  But, if it looks all of the same color, the pasta is ready.  Take it out immediately, strain and place it in a big serving dish. Add the sauce and ...Buen provecho!
    My wine recommendation is a California Chardonnay.  I really enjoyed La Crema Chardonnay.  Robert Parker wine guru gave it 90 points out of 100.  It is a full bodied white with a well balanced fruity flavor and a subtle note of oak.  The cost is about $17.  A Spanish Albarino would also be a perfect choice.
     Write me in the comment box to tell me your experience.    And remember...  always serve your food in nice dinnerware.  It makes a big difference to see the food presented in an attractive manner.  Treat yourself here because this is money well spent.

1 comment:

Anonymous said...

Mi favorita, tengo que tratarla, estoy seguro que no me queda como a ti.

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