HUNGRY GERALD

This is one of HG’s favorite pasta dishes–linguine in white clam sauce–and, happily, BSK cooks it to briny perfection. Last night,BSK made a flavorful sauce of fish broth, olive oil,chopped littleneck clams (from Tony’s Seafood in Seekonk, MA.); garlic and parsley. Stupendous. BSK served it over Garafolo linguine and it was good as the vongole versions BSK cooked many decades ago with clams from Great South Bay. This Long Island bay was unpolluted when HG/BSK had a dune house on Fire Island, a quick walk to the bay whose bottom was filled with clams–cherrystones and littlenecks. HG/BSK harvested hundreds–and in addition to the wondrous pasta dish, BSK made clams casino, clams oreganata and clam chowder. HG liked the clams raw and on the half shell with a dot of Tabasco. Ice cold beer accompanied.