I Swear By My Tatoo

This week I watched a Jules Verne classic: 20,000 Leagues under the Sea featuring the ever so handsome and rugged Kirk Douglas. I also discovered that I can cook something for a meal I never imagined I could make. My life generally consists of Chinese takeout and pasta…sometimes I will toss in a PBJ, but for the most part I stick to the prepared food section of the grocery store.

However, in celebration of my under the sea Disney adventure, what else would be more appropriate (or cannibalistic) to prepare than seafood? I did some recipe hunting on Pinterest (which is the world’s best virtual cookbook,) and I found a clam linguini that looked rather tasty. The recipe calls for the steaming of raw clams; it was incredibly intimidating because not only is that a foreign meal preparation for me, but steamed clams always sound so elegant to me. Surprisingly enough they one of the cheapest seafood items to buy in bulk, and they are also one of the easiest things to make. Ever. Making the broth to steam them in is probably the most challenging part…but that’s just pouring stuff in a pan. So, after tackling this recipe and succeeding, I believe I have a bit more confidence in my abilities than I previously had.

I found this recipe from Chungah’s blog Damn Delicious. And it is damn delicious! It has a spicy kick to it which is always a plus in my book. Below is a picture of the desired finished product and the recipe I used from her site.

Clam Linguine steamed in a veggie broth with red pepper flakes.


  • 12 ounces linguine
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper flakes, optional (but so much better with)
  • 1/2 cup vegetable broth, or more, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds littleneck clams, cleaned
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
  4. Stir in pasta and additional vegetable broth, as needed.
  5. Serve immediately, garnished with parsley, if desired.

Now this is how mine turned out! Not identical, but close enough I’d say!

Clam Linguini

The film is fabulous of course – right down the pet sea lion, Esmerelda. Captain Nemo makes it his life’s work to destroy all war ships that he believes are after his strange under water contraption a.k.a a submarine. The unfortunate truth is that he will destroy the ships and people on them before they even have the opportunity to learn what it actually is – whether they were curious or not. Instead, the general public believes the sub to be a treacherous sea monster. It is quite the adventure filled with explosions, cannibals, and betrayal.

“I swear by my tattoo!”

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