What to do with razor clams...

Welcome to my cooking series! Well, not really.

I'm a little bored lately. The weather here has not been cooperating and mother nature is a bit confused. We've had snow, sleet, sun, hail, wind, and rain... did I miss anything? Being cooped up at home makes it difficult to find different ways to take photographs—and I must feed my creative side, so why not do it over some meals, right?

This linguine dish is great if you happen to have some delicious razor clams on hand. I have made this in our camper many a time, but we enjoy it at home too.

It's healthy, tasty and almost fat-free to boot. What more can you ask for?

Ingredients

6 Roma tomatoes
1 large lemon
1 lbs. razor clams
1/4 cup pine nuts (I use 1/2 cup)
2 cloves garlic
2 tbsp. dried parsley
2 tsp. dried basil
1 tsp. lemon pepper
Parmesan cheese
Capellini pasta (we prefer whole wheat, but you can use your favorite). A small pasta like Angel hair goes great with this dish.

Instructions

1. Fill a large pasta pot with water heat the water to boiling.
2. Take your 6 Roma tomatoes and dice them up.
3. With your razor clam meat fully cleaned, dice them into small pieces.
4. Add the diced tomatoes and diced clam meat to a large skillet or stock pot.
5. Slice your lemon in half and squeeze the juice from each into the clam and tomato mixture.
6. Now add garlic, pine nuts, basil, parsley, lemon pepper and heat to boiling. Do not cover.
7. Lower the temperature from boiling and let the tomato and clam mixture simmer until the juices are cooked down to a sauce base. It will be somewhat of an orange-ish color tone. Remember, do not cover.
8. With the pasta pot boiling, now add your pasta and cook accordingly.
9. Drain your cooked pasta and add to the dinner plate.
10. Gently ladle the tomato clam sauce atop the pasta.
11. Top with a pinch of parmesan (Grano Padana preferrably)
12. Fill a wine glass with some Chardonnay and enjoy this fresh-tasting dish!

:: View the slideshow ::

The best salad... EVER

If you're anything like me, you can't eat the same thing day in and day out. This salad, however, is the exception. I never get sick of it and it's delicious every time—and I make it everyday for lunch at work.

First, I cannot take credit for this. It was served over dinner at Patty and Dave's on one occasion, and I loved it instantly.

Although I don't know the formal name of it, I like to refer to it as Mandarin chicken salad. I'm going to share with you how you can make it at home.

Take any (bagged) salad mix and place in a bowl.

Now for some grilled chicken breast.
For a one-person serving, I like to use 2 oz.

This chicken is sold at Costco and is cooked and ready-to-eat.

Shred the chicken out into many bits and pieces
and add to your bowl.

Next come the craisins.
I'm calorie-conscientious and use 1/2 oz.

Sprinkle them over the chicken in the bowl.

Now the Mandarin oranges join the party.
I use 1-2 oz.

Distribute evenly to the bowl.

We're almost done. It's peanut time.
I use 1/2 oz. of these.

Distribute atop and add your favorite oriental sesame
salad dressing and you got yourself some magic.

I hope you try it and enjoy it as much as I do!