Yeaha, mmm hmnn. Just look at those freshest of fresh clams. Freshie Freshingtons were still jumping in the bag before selflessly succumbing to their savory fate, the little sweetheartsss. Lets talk about sauce bay-be, lets talk about you and me. Your tomato-ey tang, your smooth moves with the wine, and the cannellini – like velvet baby. The scallops, though, they were just uncalled for. Showoff.
1 lb clams, I used littlenecks
1/2 lb baby scallops
4 cloves garlic, crushed
1/2 c crushed canned tomatos
1 can cannellini beans. drained and rinsed
1 c good white wine
1-2 swirls olive oil
4-5 sprigs fresh thyme
1 lemon
salt, pepper
1/2 lb baby scallops
4 cloves garlic, crushed
1/2 c crushed canned tomatos
1 can cannellini beans. drained and rinsed
1 c good white wine
1-2 swirls olive oil
4-5 sprigs fresh thyme
1 lemon
salt, pepper
Heat the oil and garlic over medium heat untill fragrant. Please don’t burn the garlic, thank you. Add cannellinis, turn up the heat a bit and pour in wine. Squeeze in the juice of half a lemon, add thyme, and reduce for a few minutes. Reduce heat, stir in crushed tomato’s, salt and pepper, scallops, and clams. Cover and simmer untill clams open. Serve each bowl with lemon and a sprig of fresh thyme to your ravenous tribe.
{tags littlenecks scallops cannellini recipe}
