Friday, March 21, 2008

Clam Linguine & Grilled Gindara with Marjoram

The recipes that landed in Yummy magazine's Weekend Cooking. Allow me to share all of you how simple and easy to prepare these dishes are. To break your usual pasta and fish preparation, try my Clam Linguine and Grilled Fish and surely the results will be very surprising.

For the Clam Linguine:
Boil the pasta linguine until al dente then drain and set aside. Next, boil the clams with water and salt then allow all the shells to open then set aside. Separate the broth with the shells. Heat pan with olive oil then add minced garlic and onions. Saute for a few minutes then add the fresh cube tomatoes. Then add the clam shells and the broth. Let it simmer for 5 minutes then add the right amount of chardonnay. Simmer it again for few minutes. Add salt and pepper to taste and some chili flakes if you want it a little spicy. Allow it to simmer for another 5 minutes so that the spices will infuse its flavors. Lastly add the fresh basil. Simmer for about a minute then it's done. Pour it on top of the linguine pasta.

For the Grilled Gindara with Marjoram
Buy imported gindara at any local supermarket or japanese grocery. The fish can be substituted with salmon or tanigue. Rub salt, pepper, and paprika to the fish. Squeeze some lemon and add marjoram. Refrigerate for 2-3 hours. Heat a grilling pan then grill it for a few minutes then it's done. Serve hot along with the Clam Linguine pasta.

I hope these dishes will soon land on your dining table!

1 comment:

Anonymous said...

I should try this for my wife.
Though I really don't know how to cook. Mukha namang easy to prepare. Where can I buy the marjoram? Anu ba yun Artist Chef Joan? Sorry di ko alam yan. I'm a corporate guy who basically into business plan and knows nothing about supermarket. Hope you can help.