Chef Mark Gold of Eva restaurant loves linguine and clams. His version starts with cooking the fresh, closed clams in a pan with olive oil, white wine, garlic and chopped shallots. He puts the lid on the pan and steams them under medium-low heat for about 5 minutes until just after they open. The clams are removed from their shells and chopped up then added back to the pan with butter, olive oil and parsley. The linguine is cooked in boiling water until almost done then put into the pan with the clams to finish cooking. The water from the clams along with the starchy water from the pasta creates an emulsion that glazes the pasta. Finish with a small bit of finely chopped shallots.
Clams, mussels and oysters are sold at area farmers markets by Carlsbad Aquafarm.
David Karp, fruit researcher and columnist for the LA Times, found California-grown lychees at the farmers market. Their tart juicy flesh has a taste similar to a muscat grape with a hint of rose. Lychees are native to Southern China and attempts to grow them in California have been difficult. Mud Creek Ranch has five Brewster lychee trees. They are best eaten very soon after they are picked.
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