What can I say? It's been difficult for me to take the time to photograph the food. I'm usually starved by the time it's done. I find myself working away at the computer for hours until my butt tells me it's time to stand up and move. Then I move to the kitchen, throw something together from whatever I've got around and get back to the computer again. The only saving grace is that I love to shop for food. For some women, it's shoes, and while I also love shoe shopping, Trader Joe's, Whole Foods or Henry's (our Wild Oats) is where I prefer to spend an hour or so. Hey - it's cheaper than a pair of Jimmy Choos!
I finally figured out how to make the different galleries for my website. Now I'm involved in the tedious details of that task, and I'm not a woman who relishes time spent in the details. But when I look at a completed gallery......well, I'm hooked. So I plod on. I'm not sure it's the best way to maintain a critical eye, this plodding. But it IS a way to get the job done.
So in the meantime, I turn to my pantry and find a package of red chili fettuccine. Fast and spicy - gotta love that! That prompted a trip to Point Loma Seafood - the best seafood in San Diego. Besides, it got me out of the house! A few clams, some scallops and shrimp and a bottle of clam juice and I was set to go. Is there anything easier than fettuccine with seafood?
Saute some garlic in a glug of oil. Canola is actually better for this, as it can be heated to higher temperatures without changing it's chemical structure, and therefore losing it's health benefits. Add some clam juice and white wine. (One for me, one for the pot.) Add fresh clams if you have them - canned if you don't. Or if you've got a small army to feed, you can add a can of clams in addition to some fresh ones. Cover the pot and reduce the heat. Cook until the clams open - about 6-9 minutes, depending upon the size of your clams. When the clams start to open, add the scallops and shrimp, stir and cover the pot again until the clams are done.
While you are doing this, you should have the pasta boiling. Drain when it's al dente, and that timing depends upon your pasta. Add the drained pasta to the sauce, stir to coat, season to taste with salt and pepper and divide into bowls. (One for me, one for the cat.) (Only kidding!!) Grate some fresh parmesan cheese over the top, sprinkle with fresh parsley, and force yourself to stay away from the computer while you eat!
10 years ago