Every year in September, Mark & I go out to Montauk to celebrate our wedding anniversary. We were married out there on a cliff overlooking the ocean and it’s been our tradition to go back every year to the very spot where we exchanged our vows. But this year, we aren’t able to go and it’s a little bit of a bummer for us.
But today there was a little ray of sunshine. Joseph Fisheries, who are based out of Montauk just joined the Rhinebeck Farmers’ Market. Today was their first day and we are so fortunate that they will be bringing their fresh catch up to the Hudson Valley each Sunday.
I picked up some Little Neck Clams for our Sunday night dinner and I love those little Sun Gold tomatoes, so I picked up a pint of them too and decided that I would make a pasta dish using both. It came out so good. The kind of good that makes you unashamed to make a slurping fool out of yourself, sopping up every last bit of sauce with a crusty piece of bread.
The clams were so fresh and those little sun gold tomatoes were bursting with sweet juices that combined with the olive oil, butter and briny ocean liquid from the clams to make an remarkably good sauce. So, even though we couldn’t get to Montauk this year, we feel like a little bit of Montauk came to us.
- 2 Dozen Little Neck Clams
- 6 oz Dry Spaghetti
- 3 Tbsp Olive Oil
- 3 Garlic Cloves – thinly sliced
- 1 Shallot – thinly sliced
- 1/2 tsp Red Pepper Flakes
- Salt & Pepper
- 1 Tbsp Unsalted Butter
- 1 Pint Sun Gold Tomatoes – rinsed and sliced in half
- 1/2 Cup White Wine
- 1 Cup Basil Leaves – chopped
Soak the clams in a pot of cold salted water for an hour. Then scrub them to remove any sand on the shells.
Bring a separate large pot of salted water to a boil. Add the spaghetti and cook until done. Drain and set aside.
While the spaghetti cooks, heat the olive oil in a large skillet with the garlic, shallot, red pepper flakes a pinch of salt and a few grinds of black pepper. Saute until the shallot and garlic have softened and are golden, 3-4 minutes. Swirl in the butter. When the butter has melted, add the tomatoes and cook for 2 minutes.
Add the clams and wine. Shake the pot, put the cover on and allow to cook until the clams open, about 10 minutes. Sprinkle the basil over the top. Add the spaghetti and stir to coat the pasta with the sauce. Divide into 2 bowls. Serve with crusty bread.
* Discard any clams that are cracked or do not open.