roasted fish, potato, asparagus with dill butter

just because i don't like salmon doesn't mean i don't like white fish fish (although now that i think about it, i do like salmon when it's raw suhi, but not cooked). we tend to make the same kind of fish dinners, only because we like to keep the flavors really simple and clean. this recipe is really no different, just another great combination of all the things i like -- asparagus from the farmer's market, potatoes, and capers. it's a super easy recipe, and with a great presentation and hardly any work involved at all, it would be a great option for a small dinner party, too.

roasted fish, potato, and asparagus with dill butter: serves 2
adapted from donna hay (spring, 2009 issue no. 47)

4 baby potatoes, sliced
1 lb firm white fish fillets
1 bunch thin-medium asparagus, trimmed
1 tb capers
olive oil
2 tb butter
1 tb dill leaves
salt and pepper to taste
lemon

1. preheat oven to 400F. toss potato and asparagus with olive oil and season with salt and pepper (not too much salt because of the fish and capers in the dish). place potato on baking tray and roast for 25 minutes.

2. season fish with oil, salt and pepper. add fish and asparagus to tray and roast for 15-20 minutes or until the fish is cooked through and the potatoes are golden.

3. combine the butter and dill and spoon over fish, garnish with capers and squeeze of lemon (donna roasted the capers along with the fish).

seared citrus salmon with dill-cucumber sauce

salmon is one of those things that i eat because i should, not because i particularly like it. not even smoked salmon with a schmear of cream cheese and capers (although doesn't that sound so hopelessly romantically new york?) but you know, it's healthy and blah blah blah so i try to eat some maybe once a month (and yes, always wild-caught alaskan).



but this salmon dinner was one i actually finished licking my lips. and i don't think it was the dill-cucumber sauce because that's just ordinary. but the orange-lemon glaze was amazing, i wish i had doubled it (though i wonder, does it follow the law of diminishing returns?) so if you're a salmon-phobe like me, do try this recipe out.

seared salmon with dill-cucumber sauce: serves 4
adapted from bon appetit (april 2005, original recipe click here)

2 tb olive oil
2 1/2 lb center-cut wild alaskan salmon fillet, pinbones removed and cut into 4 pieces
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
coarse sea salt and pepper to taste

for the dill-cucumber sauce
1 medium cucumber, peeled, seeded, cut into 1/4 inch pieces
1/2 tsp salt
3/4 cup sour cream
2 tb milk
2 tb chopped fresh dill
salt and pepper to taste

1. toss cucumber with salt and let stand for 30 minutes. transfer to colander and rinse well. pat dry with paper towels.

2. mix cucumber, sour cream, milk, and dill in small bowl. season with salt and pepper. cover and refrigerate for 2 hours.

3. preheat oven to 375F. season salmon with salt and pepper. heat oil in oven-proof skillet on high, sear salmon skin side up for about 3-4 minutes. flip and sear skin for about 2 minutes. pour off oil (hold salmon with spatula).

4. mix orange and lemon juice and pour on top of fish, finishing in oven to 140F internal temp. the orange-lemon juice should be a bit syrupy -- pour that on top of each plated fillet. spoon the dill-cucumber sauce on the side and garnish with fresh dill.

fish and fowl: origins unknown

even though i wasn't on my blog doesn't mean i wasn't actually cooking and taking photographs. i actually have quite a few photographs of some tasty meals that i'm going through now, some very good, indeed.

then there is this one that i remember being very tasty, but for the life of me i can't remember where i got the recipe from and i've looked everywhere. you can google something like fish, fennel, orange and get a recipe or two to try out. but none of them were the one i used. besides the tomato base it also looks like there is some sliced potatoes in there, too. i wish i could remember as fennel is one of my favorite vegetables!



and here's another origins unknown photo. although i remember that this one wasn't from a recipe, but just a dish that we created. evidently we must have been in a tomato phase, even though these were both made in the dead of winter. so much for seasonality! but a sauce of chopped carrots, onions, and tomatoes over grilled chicken and topped with capers -- not sure how exactly we made it, but still looks tasty!

holidays at home: lemon-caper crusted turbot and roasted rack of lamb

the holidays were quiet at the mimis, in a new city without having many new friends yet. i don't feel quite at home, yet. my stuff is here, but it still doesn't seem like something i can really nestle into (which only makes it worse to own so much stuff). i had the small epiphany that for every other apartment we've lived in, we always made sure to paint the walls of each room before moving in. i always thought it made the rooms show off our personality, and i guess now that my walls here are pure white, a palette of color made those old apartments feel like home, too.

but i'm too lazy (and uncertain of the future) to take the time and effort to paint the walls now that we've moved in. the only way to create some sense of comfort is in our cooking. so we decided that for both christmas and new year's eve, we would stay inside, trying to recreate the warmth of home with dinners that would hopefully make us feel like there was nowhere else to be.

we originally had this idea of crab stuffed sole for christmas eve, but when we got to whole foods (sadly, we haven't found a "real" fish monger here in DC, yet. we miss blue moon!) the turbot looked unbelievably fresh, as if you could eat it as sashimi. mr. mimi's dictum is always buy the freshest looking fish, even if it isn't what you thought of making. so we bought a fillet and crusted it with some lemon breading, broiled with white wine, and garnished with capers and chives.



for new year's eve, it was the rack of lamb that was looking the freshest that afternoon and who am i to refuse a beautiful rack! i guess i'm making up for all those years i didn't eat any, but i just love lamb.we cooked this up with a port wine reduction glaze, with deep roasted garlic and rosemary. it was all so rich and delicious, for a moment there, it almost felt like home again.



milo loves lamb, too.

roast flounder provençal

i haven't been posting as frequently as i had been. time constraints during the busy month of december are real but couldn't be the sole reason.

i still try to keep up with all the new posts in my reader, and after reading some of my favorites, finally i realized that one reason i feel less vested in my blog is the artificial wall i put up to preserve my "identity". i was always worried about remaining anonymous. mimi isn't even my real name! but i realized that the blogs i love the most are those that are personal. not necessarily dirty laundry personal. but those who have the stamp of "i" clearly and openly in their writing and photography.

it may be that my online identity is an artificial façade because i'm so unsure of my own personal identity at this time. too many changes, not enough answers, getting older but not feeling much wiser.

but it's nearly the end of december and i can't let it go by without another recipe. here's an easy one, maybe a good option for a simple christmas eve dinner?

roast flounder provençal: serves 2

1 lb flounder
2 shallots, minced
2 cloves garlic, sliced
3 plum tomatoes, seeded and diced
handful european olive mix, pitted and sliced
olive oil
fleur de sel
pepper
thyme and chives, chopped
white wine

1. preheat oven to 375F. rub flounder fillets with olive oil, cracked pepper, and fleur de sel. roast until firm, about 10 minutes.

2. meanwhile sauté garlic and shallots in olive oil until tender. de-glaze with white wine, add tomatoes, olives. season with herbs, flip twice and turn off heat. serve over top of fish. goes perfectly with roasted fingerling potatoes and carrots!

roasted fish with vegetables

last night was one of the first saturday nights the mimis have had in a while to stay in and enjoy a home cooked meal. we made sure to get to the farmer's market early (which for us, is by noon. what is early for you on a saturday??) so that we could see what blue moon had on hand. striped bass comes in to market season by late summer, and we were lucky they still had some filets left for the day. noodle pudding usually has it on their specials list by now. in fact, that may have been where i first tried striped bass a couple years ago. it's now one of my favorite fish for fall.

i often think of fish as a summer thing because i love it on the grill with just a spritz of lemon. it's hard for me to think of mild fish in the colder weather when i'm craving heavier, cozier type of meals.

but here's a recipe that is perfect for fall, that keeps the fish light and fresh but incorporates one of my favorite ways to have vegetables in the fall: roasting.

and the beauty of this recipe is that it is so versatile. i prefer mild, flaky fish like striped bass but you could use other filets as well. as long as 1. it can be cooked through (i.e., tuna would not work) and 2. it isn't too soft (i.e., skate is a possibility but you'd really have to watch the time).



also feel free to use whatever combination of vegetables you may prefer for roasting. i love the simplicity of mirepoix, with leeks instead of onions. the leeks roast up to a sweet toasty crisp. and of course, garlic. roasted garlic cloves may be the vegetable kingdom's gift to the culinary world. don't skip on them, and don't be afraid to eat them whole!



roasted fish with vegetables: serves 4

1 1/2 lb filet of fish
1 bunch carrots
1 bunch celery
1 bunch leeks, white and some light green parts, cleaned
8 garlic cloves
salt + pepper
olive oil
lemon

1. preheat oven to 400F. cut the carrots and celery into 1/2 inch chunks and the cleaned leeks into 1/2 inch slices. slightly smash and peel the garlic. toss everything with olive oil and season with salt and pepper. evenly place on bottom of roasting pan. cook until just tender and slightly brown, about 45 minutes.

2. rub some olive oil on both sides of each fish filet. season with salt and pepper (i like using coarse sea salt for this). lay on top of roasted vegetables and cook until fish is done, about 15 - 20 minutes depending on thickness of filets. by then the vegetables should be nicely roasted and caramelized, but if not you could always take out the filets when done and finish off the vegetables for a couple additional minutes. spritz fish with lemon and enjoy!

cauliflower risotto

now that colder weather is here for many of us, risottos are popping up all over the blog world. risotto is one of my favorite comfort foods, a spoonful of creamy goodness. risotto is so easy to make and so endless in the possibilities, plus there is usually a good amount of leftovers for a lazy dinner the next night.

i have never actually ever seen a jamie oliver episode on the telly. but i do have his italy book and with those softly focused rustic photos, everything just looks and sounds so good.

i don't know about you, but when i think of cauliflower, "delicious" isn't exactly the first adjective that comes to mind. but i was intrigued by his recipe for cauliflower risotto, sprinkled with a bit of crunchy chili pangrattato on top.



and before you can say "eww, anchovy" at least just try a little bit, because the pangrattato adds just the right bit of spicy flavor to perfectly complement the creamy sweetness of the risotto. mr. mimi is an anchovy fan (will eat them straight out of the jar) and i am definitely not. but even for my serving, a smaller sprinkling was just lovely.

i visited beautiful sardinia last year. but if this is how the rest of italy tastes like, will someone book me a ticket?



cauliflower risotto: serves 6
from jamie's italy (2006, p. 141)

2 handfuls of stale bread, torn into pieces (we used a bit of bread crumbs from the pantry instead)
1 small can of anchovies, including oil
3 small dried red chilies
olive oil
1 cauliflower head
handful of chopped parsley
salt + pepper
4 oz freshly grated parmesan cheese
2 pints stock
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/2 a bunch of celery, finely chopped
2 cups risotto rice (arborio)
a pour of white wine
6 tb butter (we definitely did not use that much!)

note: i always edit (for brevity) the recipes i post online, and usually there is no apparent difference. however, in this case, unfortunately jamie's colorful english voice (whiz, massaging, oozy, etc etc) will be lost in blog translation.

1. combine bread, anchovies, oil from can, and the chilies in a food processor, and pulse until mixed. heat oil in frying pan and fry the flavored bread crumbs, tossing and toasting until golden brown; set aside.

2. trim coarse leaves off cauliflower and cut out the stalk. chop the inner part of the stalk finely. heat olive oil and 1 tb butter in another pot and add the onion, garlic, celery, and cauliflower stalk. cook for about 15 minutes. this is called a soffrito.



3. meanwhile heat the stock and add the cauliflower florets to the hot stock. when the vegetables in the main pot have softened, add the rice and turn up the heat. keep stirring and after about a minute, add the white wine and keep stirring.

4. once the alcohol has cooked off, add your first ladle of hot stock and a good pinch of salt (i usually add a few cracks of pepper too). turn the heat down to a simmer. keep adding ladlefuls of stock, stirring gently, allowing each ladleful to be absorbed before adding the next. the cauliflower florets should be soft; add them to the risotto, crushing them as you go.

5. the rice is finished once it is soft with a slight bite. season if necessary and then remove from heat and add in 5 tb of butter, grated parmesan, parsley and stir in well. place lid on pot and let sit for 2 minutes. for each serving crack a little pepper, grate some more parmesan over the top, sprinkle with the anchovy pangrattato, and enjoy!

fish en papillote

anyone who knows me knows i ain't speechless ...

why does the democratic party consistently have to disappoint me? don't even get me started with how pissed i was that the party leaders fucked up florida and michigan (so not counting votes in 2000 was bad, but not counting your own votes in the 2008 democrat primaries is permissible?!) - that's like ancient history now.

i have never felt this depressed since the third of november 2004, when the mimis were honeymooning in peru and heard the news. after all that excitement felt during the protest - i was like this is it, this is going to be real change. and then the bubble burst and it was back to the reality of what the fuck?

i felt similar excitement during the primaries this year (except florida and michigan, see above). granted, the end result was not what i wished for, and the amount of accusatory, misogynist shit i had to hear from people on the other side of my own party was beyond anything i could ever imagine. but it was an exciting time to be a democrat again. if 2004 wasn't our year, for goodness sake, what could go wrong now??!!

oh, why am i so naïve?

even though i was not thrilled with the idea of obama as our party's nominee (i think people are going to be sorely disappointed when all that rhetoric meets reality; and perhaps they are now realizing the messiah is just another strategic politician) i still had hope that the choice of 48 percent of the democrat party was going to be at least considered. sure, there was always second place during every primary cycle, but for goodness sake - 48 percent!! - this was different! but then 18 million voters were just pushed aside as sore losers, and i just don't know what to think about my party anymore. and somehow now all the things/votes/politics that were such evil in hillary are suddenly okay in joe?!

and even though this is fueled by my emotions, even looked at realistically (i.e., we want to win) i just don't believe that joe actually adds much to the ticket. i know that demographic analysis is often ballooned into media-hyped generalizations. but who, really, is going to switch to obama because of biden?

i am just so frustrated, angry, and disappointed. all i feel is an empty pit in my stomach. contrary to what is posted in the new york times comments section ... i am not a bitter hag or a rovian republican or a racist. all i have to say is that i'm glad i live in new york where my vote really doesn't matter. because if i lived in ohio or florida i would feel absolutely tortured going into that booth in november.

now that i have gotten that out of my system, the real purpose of my post was to show you an awesome way to get your fish on during the last weeks of summer. there's only so many times you can do tuna or swordfish on the grill. sometimes you want just a light, flaky fish (or in my case, like all the time!) and here is the perfect way ...

fish en papillote
fillets of your favorite white fish (sole, flounder, wild bass, snapper, etc)
a couple of new potatoes, sliced - or a couple of cherry tomatoes, halved - note: you could probably play around with other types of vegetables, you just need something to act as a small bed for the fish
1/2 vidalia onion, sliced
fresh sprigs of thyme, parsley, chives, and/or dill (play around with what you have)
salt + pepper
old bay
olive oil

1. toss the potatoes, tomatoes, and onion with olive oil and salt and pepper. place on a piece of parchment paper. add herbs on top. depending on your number of servings, and how you want to present the fish, you can either put it all on one parchment, or do it individually.

2. place fillets skin side down on top of mixture. drizzle a little bit of olive oil on top and then season with salt, pepper, and old bay. fold parchment into closed pouch and then wrap entire pouch in aluminum foil.

3. meanwhile have your grill to 375F. place pouches to the side of the direct flame, cook for about 30-40 minutes until done. to serve, you can either serve it right in the pouch, or plate it. but if you plate it make sure to get all that delicious juice too, it's the best part!

this version had potatoes, all in one pouch







this version was tomatoes, in individual pouches

penne with seared scallops and asparagus

last bite


hopefully most of you enjoyed a better holiday weekend than i. sure, we went to a great beachside party on friday, but the rest of the weekend was plagued with bad weather. no more beach, no tennis, no bbq, no nothing! but ahh, there's always my faithful blog! :)

so back to the photoshop vault for another dish we made back in may. i love pasta with seafood. it's the ultimate easy dinner that leaves you completely satisfied without feeling overstuffed. and as always, simple is better. and for that reason, make sure to befriend a good fish monger and get the freshest pieces of goodies available. we're lucky enough to have a great source at the farmer's market. it makes all the difference in the world. and their fresh scallops are just to die for.



penne with seared scallops and asparagus: serves 4

1 lb penne (or other bulky pasta)
1 lb sea scallops, cleaned and muscle pulled off (make sure they are dry, not treated)
1 bunch asparagus, cut on 1/2" bias
3 leeks, cleaned and sliced
olive oil
salt + pepper
old bay
white wine
chopped chives

1. heat olive oil in skillet on medium high. season scallops (toss in bowl to coat) and then gently place scallops in skillet to sear. don't touch scallops until they can easily release from the pan. gently turn over, and cook for another 2-3 minutes (rough time estimate; they are done when you touch them and they bounce back).

2. take scallops out of pan. add leeks and caramelize for about 5 minutes. add wine to de-glaze and scrape off the fond.

3. meanwhile, cook pasta according to directions. reserve water to blanch asparagus. add to pan with leeks, and add scallops too. mix, and heat through a little if necessary. combine with pasta and chopped chives and mix gently.

like this dish? try this recipe too.

grilled pork tenderloin with glaze and mojo

if you were lucky to have nice weather (which we finally were!), like you, the mimis took full advantage and grilled every night this long holiday weekend. every time i think i want to move back to manhattan to be closer to school, a perfect early summer evening arrives and my brooklyn garden is like an oasis. i could never give this up, voluntarily.

so what did the mimis have? one night was boca burger night, but that's not very photogenic, huh? so no photos of that, but tasty as always. the first night we started with fresh grilled clams. if you have not tried this method of clamming, please do! very easy, and super delish.





we followed that with beef kabobs with cubano peppers and onions. the first rule of kabobs is keep it simple, don't go adding on a zillion different vegetables. i have learned that it never works right! the zucchinis never cook entirely and the tomatoes always fall off. and the second rule is to use the best meat. these morsels came from arcadian farms. wow, if there was ever proof that happy cows make delish meat, these kabobs were it!





for sides we keep to our motto of simple is almost always best. our go-to sides include small red potatoes grilled in an aluminum foil pouch, and whatever great green vegetables are around. for late spring, this means asparagus and some snap peas. everything is tossed with a little bit of olive oil, seasoned with salt and pepper. once my herbs are a bit bigger, fresh thyme and chives are added too. mr. mimi likes a sprinkle of paprika on the potatoes.



but the crown jewel of the weekend grilling bonanza was what we just enjoyed tonight.

back when the food network was actually about food (i loooved the two hot tamales!) the mimis weren't terribly fond of the popular bobby flay. it wasn't that we thought he was a bad chef, but his show was horribly lame with that token woman and his schtick was just unbearable to watch. but i was cruising around epicurious to find some special grilling recipe, and came across one of his menus. lame show or not, i assume bobby knows a thing or two about grilling.



i promise you, if you try this recipe you will not be disappointed!! mojo is a classic cuban sauce. combined with the glaze, this dish has a sweet and spicy kick that is gorgeous. a clean spiciness, but with half a habanero chile, it was definitely spicy. if you don't like spicy at all, then this isn't for you. if you like less spicy, just reduce the amount of chile. but don't skimp on any of the other ingredients or components, it really just works perfectly together.



grilled pork tenderloin with glaze and mojo: serves 6
adapted from bobby flay on epicurious (click here)

for glaze:
1 cup guava jelly (found in latin markets) or apricot jam (we used the jam)
1/4 cup dijon mustard
1/4 cup orange juice
salt + pepper

for mojo:
2 tb mild vegetable oil, such as canola
1 small red onion, finely diced
4 garlic cloves, finely diced
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tb chopped cilantro leaves
1 tsp cumin seeds (we used about 1/2 tsp ground cumin)
salt + pepper

for pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tb vegetable oil, such as canola

1. make glaze: whisk ingredients together and season with salt and pepper to taste.

2. make mojo: heat oil in saucepan over medium-high heat. add onion and garlic and cook, stirring, until soft, about 5 minutes (do not brown). add habanero and cook for about 1 minute. add orange juice and lime juice and bring to boil. cook until reduced by half. whisk in cilantro and cumin and season with salt and pepper to taste.

3. make pork: prepare hot grill. brush pork with oil and season with salt and pepper. grill, brushing each side often with glaze, until just cooked through (reaching 150F at the thickest portion). be careful not to overcook. remove pork from grill, brush with remaining glaze if desired, and let rest for 10 minutes. cut into slices and drizzle with mojo.

arugula with smoked trout and new potatoes

my shopping cart is majority organic products. but it's a range of dedication and decision. all dairy, eggs, meat, body products, and cleaning products = always organic. salad greens, leafy greens, broccoli, bananas, and berries = most likely always organic. mushrooms, oranges, and onions = probably not organic.

but what i love even more than buying organic, is going to the farmer's market. even though i know many of the vendors use traditional fertilizers, herbicides, and pesticides, i'd like to think that a smaller production farm needs to use less. i'm happy to spend more and financially support these smaller farms. and really, this freshly harvested stuff just tastes better, hands-down.

farmer's market potatoes

this weekend we found ourselves in union square and decided to check out the market, picking up things here and there, especially focusing on items that are typically not available at our neighborhood farmer's market. i saw a vendor with lovely greens, gorgeous and fresh. i scooped up a little bit of arugula and some radish sprouts.


and then i checked out ... and the bill was nearly $20. for a handful of arugula and a fistful of sprouts, enough for two people. yes, i know it was going to be more expensive, and i support that expense, on principle. but wow, almost twenty bucks. and i couldn't even feign ignorance (like i did last summer in geneva when everything was priced in ounces and my bulk nuts came to like 50 francs. a quick flustered je suis désolée and i meekly only bought half of them).

which brings me to an interesting article i read two weeks ago in the times about the price of organic foods. we all know that almost all foods - organic, local, or otherwise - are going up in price right now and we're all making different changes.

but when organic or local becomes much more expensive (five bucks for a dozen eggs, seven bucks for milk, twenty bucks for salad greens for two, etc) then what happens? how can i say it's better? how can i convince others that it's worth it, especially when they might not have the extra money to begin with? what are the trade-offs? frick, how can i convince myself that it's worth it on my non-profit salary budget? sometimes i can't. i always bought fair-trade organic sugar but now i get the boxes of regular stuff for my baking.


but i know what you really want to know is, well how was the arugula and radish sprouts? was the bunch worth the jackson? check it out for yourself ...

arugula with smoked trout and new potatoes: serves 4
adapted from martha's everyday food magazine (may 2008, p. 96)

1 lb new potatoes, quartered
1 lb smoked trout, broken into smaller pieces
3 tb white wine vinegar
2 tsp dijon mustard
1/4 cup snipped chives
10 oz arugula
handful of radish sprouts (or any other crunchy sprouts)
olive oil
salt + pepper

1. preheat oven to 450F. toss potatoes with olive oil and season with salt and pepper. place on baking sheet and roast until tender, about 25 minutes (longer if larger pieces).

2. while potatoes are cooking, whisk together vinegar, mustard, chives, 2 tb olive oil. season with salt and pepper.


3. toss arugula, potatoes, smoked trout pieces, and a little bit of vinaigrette. bon appétit!

as you see, i still need to work on my lighting set-up. these lovely shots look like a last quarter of the moon :)




and sorry that some of you may have three copies of this post in your feeder reader! that's the way blogger sucks, huh?

linguine with fresh clams

beautiful weather is almost here, which gets me thinking about the fresh clams, one of my favorites for on the grill. but since it isn't that beautiful yet, we're still stuck inside for our cooking.

this little dish is super easy to make, quite quick, and has tons of flavor, freshness, and fills you right up. that is why i'm submitting it for the fun blog event hosted by equal opportunity kitchen for tried, tested, and true. you know ... those great dishes that are loved by all, all the time. we are lucky to have a couple of those in our repertoire, and are happy to share this lovely one. often times i crave this dish, and it always comes out delicious. although the recipe described is for two, it is easily adaptable for dinner party size.


linguine with fresh clams: serves 2

1/2 lb linguine
1 lb fresh clams (get the smaller sized clams, like cockles or littlenecks)
2 large shallots, diced
4 cloves garlic, minced
2 tb parsley, chopped
1/2 tsp red pepper flake
1 tb butter olive oil
1 lemon
1 cup vegetable broth (or water, or fresh clam juice)

1. cook linguine according to package. put clams in cold salt water bath, let sit for 15 minutes. rinse thoroughly with fresh, cold water.

2. in meantime, heat olive oil and butter in sauté pan (using butter gives great flavor, adding olive oil ensures it doesn't burn). add garlic and red pepper flakes, sauté until golden. add shallots and sauté until tender. de-glaze with broth.

3. bring to simmer, add clams, and cover. let simmer until clams all open. depending on size, but it should be about 5 minutes. discard any clams that don't open.

4. gently toss pasta with broth and clams. add parsley, fresh lemon juice. serve and dream of the briny summer ocean air!