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 ::