Plant-forward Plant-forward

Linguini, Chickpeas, & Clams

Clams and bivalves in general can be intimidating but - spoiler alert - they’re actually very easy to cook! Don’t be scared, they won’t bite. Also, compared to other fish and especially to other animal foods, they’re a much more sustainable protein option and, bonus, they’re also a good source of omega-3s. Many are looking to so-called “blue foods” as a key way to improve global health. You can dress them up or down, but I find that simple is usually best (pairing with pasta never hurts) and they’re ready in minutes. Just make sure to buy them from a reputable source and only eat the clams that open when you cook them.

In this recipe, I added a cup of chickpeas that had been sautéed in olive oil/salt. I like adding chickpeas to give the dish more plant-forward fiber and variety, but you can stick with the classic version and leave them out.

Serves 4.

  • 1-2lb fresh clams (we purchased ours from Flying Fish PDX - I believe they’re sustainably farmed)

  • 1 cup cooked chickpeas (optional, see below for cooking recommendation)

  • 1-3 tablespoons olive oil, separated

  • 1 tablespoon butter (can do another tablespoon olive oil, but butter provides great flavor)

  • 1-3 garlic cloves (depending on your love of garlic), chopped

  • 1/2 cup of dry white wine

  • 1-1.5lb fresh pasta, such as linguine (or 8-12oz dried)

  • Black pepper and sea salt

  • Fresh parsley, chopped

  • Freshly grated parmesan (optional)

To Prepare:

  1. Heat a big pot of salted pasta water to a boil. Rinse clams, set aside.

  2. If you’re adding chickpeas, now’s a good time to sauté them in ~1 tablespoon olive oil on medium-high for 5-7 minutes and sprinkle with salt. I like to use the pan that I’m going to cook the clams in then set the chickpeas to the side so I don’t dirty another pan. You can also roast them on a baking sheet - just toss with olive oil/salt and roast on 400 for 20-30 minutes.

  3. In a large sauté pan big enough for all of your clams and some liquid, heat garlic in 1-2 tablespoons olive oil and butter (or just olive oil) on medium until softened, about 3 minutes.

  4. Once garlic has softened, add clams, increase heat to medium-high, add wine, and toss clams until coated and sizzling. 

  5. Cook on medium-high until clams pop open. Do not eat any clams that do not open.

  6. Once cook water is boiling, cook pasta (generally, 1 minute for fresh pasta or as directed for dry). DO NOT OVERCOOK because you’ll be adding this pasta to the hot clams before serving. 

  7. Once pasta has cooked, drain (save a few tablespoons of pasta water) and toss with olive oil in a large bowl.

  8. Add pasta water to the clams. Serve over pasta and top with coarse ground black pepper, salt, parmesan, and parmesan (if desired).

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Wild Wild

Chicken & greens Saltimbocca with Brandied Cherries & sage

A unique spin on weeknight chicken.

Brandied cherries are a great complement to the savory chicken and prosciutto.

Brandied cherries are a great complement to the savory chicken and prosciutto.

I have to admit that pounding boneless, skinless chicken breast into a thin sheet and rolling it up with other ingredients isn't something I would have come up with on my own. In fact, I pretty much never buy boneless, skinless chicken breast because it seems like a waste of flavor and texture, but this "transformed saltimbocca" (saltimbocca is traditionally made with veal and prosciutto, rather than chicken and prosciutto) is a great way to rethink chicken dinner and the ingredient combinations are endless. In this version, I used house brandied cherries (so fun to incorporate them into something savory!), spinach, and sage, but other possibilities that have come to mind include: Mashed butternut squash + black olive, gruyere + thyme, parsley + coriander + lemon zest, or even tatsoi + sesame + miso - as you can see, really endless possibilities! A little bit of sweet is nice in any combination, as it pairs nicely with the savory qualities of the chicken and prosciutto. Although the preparation may seem complicated, once you get the hang of it, it's really simple and the actually cooking time is very quick. Below recipe makes 2 generous portions or 4 smaller portions. 

  • 2 boneless, skinless chicken breasts (about 1 pound)

  • Salt and freshly ground black pepper

  • 4-8 thin slices of prosciutto (depending on size, see below)

  • About 20 fresh sage leaves, divided

  • 1.5 cups fresh spinach

  • 1 tablespoon olive oil, plus more for drizzling

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine

  • 3 tablespoons brandied cherry juice

  • 4-8 brandied cherries (2 per serving)

Chicken cutlets layered with prosciutto, sage, and spinach before rolling up.

Chicken cutlets layered with prosciutto, sage, and spinach before rolling up.

A meal of chicken brandied cherry saltimbocca, broccolini, and of course, wine.

A meal of chicken brandied cherry saltimbocca, broccolini, and of course, wine.

  1. Cut chicken breasts in half lengthwise to create 4 pieces and pound using a meat pounder or rolling pin to evenly flatten - pieces should be about 1/4-inch thick. If using a rolling pin, cover chicken with plastic wrap before rolling to prevent cross-contamination. 

  2. Sprinkle chicken with salt and ground pepper and lay one slice of prosciutto on each piece of chicken (use more than one piece of prosciutto to cover chicken if needed) followed by 3 leaves of sage per chicken cutlet. Reserve remaining sage leaves.

  3. Heat a skillet on medium-high heat and briefly toss spinach with a drizzle of olive oil and a sprinkle of water. Cook just to wilt, remove from heat, season with salt and pepper, and chop. Arrange spinach in an even layer over the prosciutto slices. 

  4. Beginning at the tapered end, roll up each chicken cutlet like you’re rolling up a cinnamon roll. Secure with a toothpick.

  5. Chop 4 of the remaining sage leaves. Heat the tablespoon of oil in a dutch oven or deep skillet on high heat. Cook the chopped sage and chicken rolls until golden brown, about 2 minutes per side. Add the chicken broth and wine and scrape browned bits off bottom of pan with a wooden spoon. Bring liquid to a boil then reduce heat to medium, cover, and simmer until chicken is cooked through, about 8-10 minutes.

  6. Transfer chicken to a platter and remove toothpicks. Continue simmering cooking liquid with 3 tablespoon brandied cherry juice over high heat until it is reduced to about 1/3 cup, or 5-7 minutes then toss in brandied cherries. Drizzle the reduced cooking liquid over the chicken. Serve on top of polenta or other starch with sage leaves and brandied cherries as garnish.

Polenta pairs well with saltimbocca because its soft, simple nature.

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