The Kitchen Is Back!

I’ve been taught a lesson about blaspheming Martha. 

After all my chastising of Living for veering away from food in recent years, hold onto your whisks, everyone… April 2012 contained the perfect recipe. And I would have posted about it in the elapsed time between now and then, but I’ve been too busy making it over and over again. Guys, I may never make anything else ever again! 

Image

It’s a game-changer!

The magazine section involved seems to be a mad, mad mash-up of the old Cooking 101 and the (I GUESS) old What’s For Dinner, since I suppose we have to accept that the pull-out card section is now an entertaining feature. The new section is “Cooking. What’s for dinner?” or, more accurately, “COOKING what’s for dinner?” I can only surmise that the all-caps is meant to draw you in while the italics emphasize the giant hole in your heart where the good old days used to be.

 

I must admit, my bitter tears did nothing to water down my instant interest in this new Cwfd? section. Pasta is my favorite favorite comfort food, and I would happily lie atop a bed of angel hair at night and then eat the entire thing in the morning for breakfast. This article, “Rethink Your Pasta Routine” outlined the method of cooking pasta that sticklers for genuine Italian cooking insist upon: boiling it while you make the sauce, then finishing it in the sauce skillet so that the pasta can absorb the flavors (bonus: no colander washing and you can spoon pasta water directly into the sauce from the pot instead of throwing tap water in because you forgot to save some of it before you drained the pasta, which I would NEVER do, Martha).

All of the recipes looked good,* but the showstopper was Bucatini with Red Clam Sauce and Hot Pepper.

 Here is a metric I never knew existed until recently: This dinner takes less time to make than it will take your spouse to feed the baby and put him to bed. Wait, wait, let me go one better. This dinner takes less time to make than it does for your very capable spouse to put the easiest baby on Earth to bed. I speak the truth! I actually had to slow down my cooking process so that this delectable dish wouldn’t be ready too quickly.

 BUT CLAMS! Gross, right?

Image

That’s a lot of clamz

 Not at all! What’s more, they come in a can and are inexpensive, and if they’re on sale, I recommend stocking up. Because you’re gonna want to make this again. Bucatini (or perciatelli) is just like hollow spaghetti, which is good for a runny sauce like this because it allows the sauce to collect. But if you can’t find it, regular spaghetti will have to do (peasant).**

Image

Garlic and friends!

 Here’s my rundown:

  1. Sauté garlic and oregano in olive oil/boil pasta
  2. Add canned tomatoes, their juice, and juice from the canned clams
  3. Add clams and capers
  4. Add pasta
  5. Dunzo
Image

Saucin’.

Literally anyone can do this. And when I say “anyone,” I mean “It’d be cool if someone made this for me once in awhile although I guess I’m actually not all that resentful since it takes no effort.”

 Anyway, I’ve made it thrice, per my husband’s request (a rare and wonderful thing, as he cheerfully accepts everything I put in front of him and doesn’t give too much feedback).

Image

Like I said, dunzo.

In conclusion, I have clipped this recipe and added it to my binder of “recipes I would make again,” which now contains three recipes. You win this round, Martha.  

*I did try the Fusilli with Bacon, Onions, and Mushrooms, which was satisfying yet bland.

** JK. Kroger’s “Private Selection” makes perciatelli for like $0.99. It’s not the Rockefeller pasta or anything.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s