August 8, 2014
Now, except for my best friend who does not like any shell fish, I haven't met anyone who could say no to vongole aka clams. Wow your loved ones or dinner guests with this simple yet delicious recipe! Italians prepare this dish two ways: bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Cream and cheese are never added to this dish. The "creaminess" in this dish is called "emulsione" (emulsion in English), which comes from adding the pasta water and tossing the pasta well. I like mine bianco (with more than a splash of white wine) so here’s a super easy peasy version that never fails. Oh, I usually buy my favorite bottle of white wine so I can finish.. I mean have a glass or two over dinner.
August 1, 2014
Hi everyone, thank you for visiting Bear Naked Food blog! Yay, my maiden post! To be honest, I'm a little "stuck" on what to write for my first post. Ok, maybe an intro on why I started this blog. During pot-luck parties, I was frequently asked to share my recipes on the food I brought. Be it mushroom soup, pasta salad, crème brûlée, etc. So I've created this blog to share all the recipes I've learnt and made throughout these years with people who can appreciate and has the same passion as me. It is that simple.
