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Sunday, March 28, 2010

Angel Hair Pasta, Clams, Capers And Fried Breadcrumbs

This was made with canned clams. I read an article in the New York Times today by their food editor about making a dish once or twice a week with stuff you only have in the fridge or the cupboard. All serious cooks should do this when they can. It helps you get creative in how you approach cooking and it cleans a lot of stuff out of your kitchen.
Here is the article:

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