Manila Clams with Spaghetti

Ingredients

  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste

Prep

  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!

Instructions

  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Halibut with Caper Vinaigrette

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoon mayonnaise
  • 1 clove garlic, crushed
  • 1 lemon, half of it juiced, the other half sliced in wedges for serving
  • 2 tablespoons champagne or red wine vinegar
  • 2 tablespoons capers
  • 1 teaspoon mustard
  • fresh thyme
  • salt & pepper

Instructions

  1. Season your fillets with salt & pepper
  2. Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
  3. Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
  4. While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
  5. Flip your fish and continue cooking, skin-side down, for 2 minutes
  6. Lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through.
  7. Plate, topping with more of the warm sauce, and enjoy!

From Sea Forager.