CulinaryCultureMSM Online

Voila with Chef Trisha Bloomer

Trisha Bloomer is a top chef, food stylist and a frequent flyer – due to her great love for Italy (don’t we all love Italy?).

Whenever she comes back from her annual August trip to Bella Italia, she arrives with a big smile and can’t wait to cook the dishes she enjoyed most while being Overseas.

For Miami Shoot Magazine, she walked down foodie-memory lane and shared some wonderful pictures and the recipe to one of her favorite Italian dishes…
Come away with me and “Seas” the Day. After returning from 6 weeks in Italy I am still reminded of the Culinary delights of the Adriatic Sea. From NYC to Umbria, a short 7 hour train ride from Spoleto we arrived  to our Villa in Puglia to spend 6 days.

Although it is well into Autumn  I still crave the freshness of the Sea. One of absolute favorites dishes at the beach resorts we visited while in Puglia were Linguine a la Vongole. I adore this dish because there are so few ingredients. When I look at a recipe and it has more than 8 ingredients I start shutting down. OK this Recipe has 9 ingredients. Most of the ingredients are staples in my kitchen.
Stay with me here and Voila .. so off I went to Whole Foods to get my fresh Clams and fresh Italian parsley..
Set that table and invite family and only your best friends to enjoy …

Linguini a la vongole

1lb Linguini
1/4 white onion diced
1lb Cockles or Clams (I prefer cockles) Closed clams ONLY
1/4 C Olive oil
1 Tbs Butter
6 cloves garlic
Juice of one lemon
1/2 cup white wine
1/4 cup chopped parsley
Set  a large pot of water (add a Tbs of salt) on the stove to boil the Linguini in a large skillet, add 2 tablespoons of olive oil and 1 Tbs. butter ( the olive oil prevents butter from burning) medium to low temp and cook the onion and garlic until soft and transparent. 
Add your clams and lemon juice, white wine & bring to a boil. Cover the skillet to steam the clams .. in about 4 minutes the clams will open. Remove the  drained pasta into the clams and toss in the skillet. Serve into a pasta bowl that will hold the juices so you can dunk your bread of choice. Top with lots of chopped fresh parsley. Serve with a chilled white wine. Trebbiano di Abruzzo is my choice .. So crisp and clean ..  or any Pinot Grigio.
In Italy they will not let you add cheese to any fish dish .. but It’s OK to cheat !
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