"The Soother"

The folks who walked through her door would not be described as emotionally healthy.  Broken, often disrupted by life, they were the shadows that remain.  Rose, a member of this mismatched crew, did have a few things going for her.  She always had a bottle of scotch to share, a sharp wit ,and plenty of home-cooked food to soothe and satisfy.  She is my inspiration.  She was my mother.

Menu #1   "The Soother"  (Beginner)  serves 4  (Invite some friends over!)

Linguine with White Clam Sauce
Fresh Romaine Leaves with Olive Oil and Vinegar
Wedges of Cantaloupe

Pasta:

1.  Bring 2 quarts of water to boil.  Add 2 teaspoons of kosher salt. To boiling salted water, add 2/3 lb. of linguine.  Stir occasionally with pasta spoon.  Cook according to package directions.

2.  While pasta is cooking, take out a medium sized saute pan and add 3 tablespoons of extra-virgin olive oil. Using low heat, add two cloves chopped garlic, 3 anchovies, 2 chopped green onions.  Stir until garlic becomes fragrant, about 3 minutes.  Add 1 bottle of "Bar Harbor Clam Juice", 2 cans "Bar Harbor Minced Clams", and 2 dozen littleneck clams.  Raise heat to medium, cover, and cook until all clams have opened up.  

3. Remove lid.  Lower heat.  Add 2 tablespoons of rinsed capers.  Almost there.  Pour your delicious homemade white clam sauce to drained linguine in a sweet pasta bowl. Top with freshly grated parmesan cheese and the zest of one lemon.

Feel better already, don't you?

Salad:

1.  Rinse your fresh romaine leaves under cold water and drain the heck out of them.
2.  Tear with the hands the good Lord gave you.
3.  Put in another cute bowl.
4.  Add 1/2 cup of that same great olive oil.
5.  Vinegar 1/4 cup.
6.  Kosher salt and freshly ground black pepper

Cantaloupe:
Cut into wedges.