4"× 6" paper collage on canvas board
The ribbons in her hair and jewelry of semi-precious stones reminds me of Renaissance portraits of aristocratic ladies.
linguine with clams
- 8 oz. dry linguine
- one clove or 1 tsp. minced garlic
- 1 tbl. olive oil
- 6½ oz. can of chopped clams & liqiud
- 14½ oz. can of crushed or diced tomatoes
- ¼ tsp. thyme
- ¼ tsp. oregano
- Boil a large pot of water (2 qt.); add a tablespoon of kosher salt, and the pasta. Give it a quick stir to keep the noodles from sticking together.
- Heat a large saucepan or skillet—large enough to hold the cooked pasta and sauce. Add 1 tablespoon of olive oil to the medium-hot pan. The oil should shimmer, but not smoke.
- Add 1 teaspoon of garlic to oil near the outer edge of the pan. Be careful not to burn the garlic. Stir the garlic into the oil at the edge of the pan. Be careful not to burn the garlic. Let the garlic sauté for a few seconds until the excess liquid cooks off, and it begins to sizzle. Be careful not to burn the garlic.
- Add the can of tomatoes, and the liquid from the canned clams. Add the herbs, thyme and oregano. Let everything simmer together for about five minutes. The sauce is ready for the pasta when most of the liquid has reduced, and it starts to make "plop" noises. Turn off the heat. Add the clam meat, and mix. Add salt and pepper to taste.
- How’s the pasta? When the pasta is just barely cooked through, drain it and add to the sauce. Mix the linguine and sauce together.
- Serve, and dress with a little extra virgin olive oil.
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