Cooked linguini, about 3/4 of a bag, unsalted (clam juice will be naturally salty)
I’m using little neck clams. Thankfully, they all opened. I got them from HEB. They once sold me a whole bag of dead mussels. Grrr.
Put clams on hot pan. Juices will come out as it cooks so leave it alone. Should cook in 5 minutes on medium flame. Shells should open up. I remove most of the meat from the shells so it’s easier to mix with pasta later. Do not throw away clam juice.
Sauté garlic in a bit of olive oil, 3 minutesAdd shrimp, cook for about 5 minutes or until redAdd cooked clam with juice. Add white wineAdd cooked pasta then mix. You can add a bit of olive oil to make it come together….or not. I usually don’t. Garnish with parsley.
In the great words of Ina Garten, “how easy is that”?
Third time’s a charm. I refuse to be defeated by a breakfast recipe, so I gave this another go, and this time I combined all the information I could glean from hours of TikTok scrolling, and not just sticking to one recipe.
Ingredients:
In a small bowl
Two egg yolks, 1/4 C AP flour, 1/4 tsp baking powder, 1/4 tsp vanilla and 2 T milk. Mix well.
In a bigger bowl
Two egg whites and 2 T sugar. Beat until stiff peaks form.
Take 1/4 cup of the beaten egg whites and add to small bowl, fold in. Once mixed well, add entire thing to bigger bowl and fold.
If you’re familiar with making chiffon cakes, this is basically what you’re doing. Mix it well without deflating the batter.
Next part is where I failed twice. I put the batter on to the greased pan and somehow, it just deflates. So I went back to TikTok and found a few tips.
Grease your pan and set the fire to the lowest setting possible. Grease your molds. I didn’t trust the batter to hold its shape so I am using molds. I Mcgyvered a thick paper muffin mold by cutting off the bottom. Before covering the pan, add a tablespoon of water to the side of the pan to create steam and help cook the top of the batter. You will want to top off this water every 3-4 minutes.
Cook for 15min then flip. Easier said than done. You need to loosen the sides with a knife before flipping. Or maybe I needed to grease my molds more. I had one casualty but the two others kept its shape. Cook for 5 minutes more.
I’m thinking that the more I do this, the easier it gets. Or…I could spring $20 and buy aluminum molds from Jeff (Bezos)’ store.
How does it taste? It tastes good! The same as what you would get in restaurants. The potential to jazz up this recipe is endless. Right now, I’m happy enough that it’s a success.
