I spent a lot of time outside in the garden. Did you know that spending even 10 minutes outside everyday improves your memory and your mood?
Nothing beats playing in the sprinkler and with the hose.
And I tried out a summer-inspired recipe for dinner. This was one good pasta with clams dish!
adapted from a recipe from Tyler's Ultimate
40 littleneck clams, scrubbed under running water
extra virgin olive oil
2 tbsp butter
10 garlic cloves, minced
1/4 lb pancetta, chopped (I substituted bacon for pancetta and it turned out fine)
1/2 tsp crushed red pepper flakes
1/4 cup white wine
2 pints cherry tomatoes
freshly ground black pepper (to taste)
handful of fresh basil leaves (dried basil flakes just don't work for this recipe)
1 pound cooked spaghetti, tossed with olive oil
Add 2 tbsp olive oil to saute pan and heat. Add pancetta (or bacon) and garlic and cook until the pancetta renders its fat. Add the tomatoes, crushed red pepper and black pepper and saute until the tomatoes soften a bit. Remove from heat.
Pour the white wine into a separate large pot. Add the clams, cover and cook until all of the clams open, about 10 minutes. Discard any clams that do not open. Transfer the clams to the saute pan and toss with the tomato, garlic and pancetta mixture. Add about 1/2 to 1 cup of the broth that the clams cooked in to the mixture.
Transfer spaghetti to a serving bowl and dump the clam mixture over the spaghetti. Tear the basil leaves into small pieces and sprinkle over the dish.