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Top neck clams.
Labor Day conjures up mixed feelings. On one hand it’s the beginning of the academic year and cooler weather, while on the other hand it’s the end of the lazy hazy days of summer and vacation.
To stave off the blues and welcome the anticipation of a new school year, let’s have a fabulous dinner party. Most all the work is done ahead and all that’s left is the pasta and clams (at the same time).
And if you are adding steaks, grill them. Complete the menu with a green salad, grape tomatoes and a pie or cake with ice cream for dessert.
Bon appétit!
6 to 7 dozen littleneck clams, scrubbed, checked, and washed
1 cup water and 1 cup white wine for steaming
6 to 7 tablespoons olive oil
4 cloves garlic, minced
1 large onion, minced
Pinch of red pepper flakes
1/2 cup chopped flat leaf parsley
1 teaspoon chopped fresh Greek oregano
1 tablespoon chopped fresh basil
Sea salt and freshly ground black pepper to taste
5 to 6 large fresh ripe tomatoes, peeled, coarsely chopped, with juices
(or 1 large can Italian tomatoes and their juice)
1 cup full-bodied red wine
To serve with pasta:
2 pounds angel hair pasta
About 1/3 cup extra virgin olive oil for drizzling
Scrub the clams and place in refrigerator until ready to steam.
Coat the bottom of a large heavy saucepan with olive oil and place over moderate high heat.
Add onion and garlic and sauté until soft and translucent, about 10 minutes.
Add red pepper flakes, parsley, oregano, basil, salt and pepper and briefly sauté until aromatic.
Add tomatoes and red wine, bring to a boil.
Reduce heat and simmer sauce with the lid ajar, about 20 to 25 minutes.
Taste and adjust the seasonings. Can be done ahead and reheated just before serving.
Add water and white wine to a large skillet with a lid and bring to boil over high heat,
Add clams, cover tightly and steam until they open, about 5 to 8 minutes.
With a slotted spoon, transfer clams in their shells to soup bowls.
Strain all the clam juice in the skillet through a fine sieve lined with cheesecloth into the simmering tomato sauce.
Bring the soup/sauce to a boil and cook 2 minutes.
Pour the soup over clams and garnish with parsley or serve with pasta.
Meanwhile, in a large pot set over high heat, add cold water and a tablespoon of salt and bring to a boil.
Add the pasta and cook according to the directions on the package, or until al dente.
Drain well and transfer the pasta to soup bowls.
Drizzle with olive oil.
Add clams and sauce, then serve at once.
2 flank steaks (1½ to 2 pounds)
1/2 cup red wine
2 stalks fresh Greek oregano, leaves removed
2 cloves garlic, minced
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
Juice of half a lemon
Pinch of red pepper flakes
Freshly ground black pepper to taste
Flaked sea salt to taste
Score flank steaks on each side in a diamond pattern.
Place steaks in a shallow glass dish.
Whisk wine, oregano, garlic, vinegar, oil, lemon juice and red pepper flakes together small bowl.
Pour marinade over the steaks.
Cover and refrigerate for several hours or overnight.
When ready to cook, bring the meat to room temperature and blot dry.
Bring marinade to a boil for basting the meat as it cooks.
Preheat the grill until the coals are white hot.
Sear the steaks about 6 minutes on one side, then about 5 minutes on the other or until the meat is pink (medium rare) in the center and crusty brown on the surface. Add salt and pepper to taste.
Remove the steaks from the heat.
Place on a platter to catch juices.
Carve, cutting across the grain into thin slices.
Drizzle the meat juices over the slices.
8 long Japanese eggplants, about 3 pounds total
Sea salt for sprinkling
About 1 tablespoon Zahtar
Extra virgin olive oil for drizzling
3 cloves garlic, minced
2 teaspoons sweet paprika
Pinch hot smoked paprika
1½ teaspoons ground cumin
1/3 cup finely chopped fresh cilantro
1/3 cup finely chopped flat leaf parsley
6 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil or more as needed
Sea salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees.
Remove stem ends and slice eggplant into 1/2-inch long ovals.
Spread the slices in a single layer on aluminum foil-lined baking sheets.
Sprinkle with salt and zahtar.
Drizzle olive oil on the slices.
Bake until tender and brown, about 25 to 30 minutes.
Cool to room temperature.
Transfer to a shallow serving dish or platter.
Meanwhile, to make the charmoula, whisk together garlic, paprikas, cumin, half of the cilantro and parsley, lemon juice, and about 4 to 5 tablespoons olive oil.
Season to taste with salt and pepper.
Drizzle the charmoula over the eggplant and sprinkle remaining cilantro and parsley over the top.
Let stand for at least 1 hour.
Serve at room temperature.
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