Food in the Wild: Vongole al Pomodoro Rustico

I had not intemded to use Blogger for this page, but heck, why not? So here's my favorite simple dish to start out. The hardest thing about it chopping. Mom taught me this one a few years ago, but we've been eating it for decades. I think it originates with the Galloping Gourmet. You'll find that my favorite recipes work without much measurement - quantities can be adjusted ad hoc. (note: even if you hate seafood, you'll like this one) Vongole al Pomodoro Rustico (aka Clam Spaghetti Pomodoro on requires: 12 or more whole pomodoro tomatoes, fresh or canned (in juice) 1 pack of small shell pasta (or any pasta, really) about 5 handfuls of green onions, diced a handful of fresh basil, chopped fine a nadful of fresh parsley, chopped fine several cloves fresh garlic, chopped fine a couple extra cloves garlic, sliced thin 2 cans of minced clams in juice a handful of capers olive oil Sautee (over medium-low heat, in a medium pot) 2/3 of the green onions and the chopped garlic in olive oil until the kitchen smells like garlic. Then add the tomatoes and juice. If you are using fresh tomatoes, you can add a little white wine and water to increase volume, but keep in mind that the final texture depends on the amount of liquid added. If you want more broth, use more liquid. If you want a thicker sauce, use less. Cook for 25-30 minutes, until the tomato-garlic-onion is very soft and hot, and easily smooshed. Add basil, sliced garlic, and break apart the big tomato chunks. Cook for a few more minutes. Add clams and clam juice (it's just saltwater), parsley, capers and a little caper juice (more saltwater). Cook a few more minutes, then reduce heat. Boil water with 1 tbs. salt in another, larger pot. Add pasta to boiling water. Cook until soft, then drain completely. Add cold water to pasta pot, and then bring to boil again.Then drain completely. [This is Dad's pasta algorithm. Steeping the cooked pasta in cold water improves the texture, or something.] Add olive oil or butter to pasta. Serve pasta in large bowls, and top with the cooked clam pomodoro sauce. Top with romano or parmesan (I prefer fresh grated, Mom likes Kraft in the green can), and crushed red pepper if you like spice. Voila! A first class entree in 45 minutes. Cost: about $15. You can leave out the clams, or replace the clams with pretty much anything. Use cooked ground beef or ground pork (with the oil drained), leave out the capers, add mushrooms and wine, and you have Wild Marinara.