1. Food
Jen Hoy

Linguine with White Clam Sauce

By August 17, 2011

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Having spent many summers in Maine growing up, there are certain dishes that remind me of my youth, foraged wild foods, great dinner parties and inspired company. We entertained a lot, and the table was often filled with farmers and fishermen, New York painters, musicians, crafts people and poets: in other words, dinner parties were eclectic salons. What was consistent was good food, good wine, laughter, candlelight and fascinating conversation. Depending on the day, we might have a grilled feast, French inspired fare, a potluck, or a huge, steaming bowl of fragrant Linguine with Clam Sauce made with island clams. A big salad of local vegetables, homemade bread, good wine and plenty of pie for dessert would round out the picture. This summer I didn't make it to Maine, but a wonderful trip on California's Slow Coast yielded similar pleasure, and watching my son dig into a big bowl of pasta brought back great memories.


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