Salubrious salutations to you, dear listener!
We've talked enough about it, so now it's time to dive in... to the very first episode of...
The Food Court of Nerds!
(Or FCON, for short)
In this, the inaugural episode, we discuss the impossibility of Impossible Foods making an Impossible Steak (egads!)
A local New England chain becoming bigger (oh my!)
And Oreo's improbably stuf new cookie (gadzooks!)
Introducing our very first very special guest:
21st Amendment Brewing's co-founder and Brewmaster Shaun O'Sullivan!
Wherein we discuss his favorite beers, 21st Amendment's brewing philosophy, and plane-watching! Oh, and we also talk Red Dead Redemption 2. Because of course.
This month's Beer:
21st Amendment Brewing's Brew Free or Die IPA
And of course, the Pièce De Résistance...
This month's Recipe! Courtesy of Jon:
12 ounces dried linguine
1 stick (4 ounces) unsalted butter
2 tablespoons extra virgin olive oil
8 cloves of garlic, minced (Jon says: "More like 24 full cloves)
1 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
2 pounds Manila clams, scrubbed
1/2 cup chopped fresh parsley, (plus garnish, if you'd like)
First, cook the linguine al dente, keeping about 1/4 cup of the pasta water. Drain the pasta, then return to the pot.
Heat the butter + olive oil in a large skillet (medium heat)
When the butter begins foaming, toss in that gaggle of garlic + red pepper flakes. Cook until the garlic is fragrant and golden in color (don't burn it!) -- should take about 2 minutes.
Add the white wine and pepper -- cook until it all starts bubbling.
Add in the clams, increase the heat, and cover. You'll cook until the clams open (should take about 3 minutes).
Take those bad boys and dump 'em into the pasta pot - ditching the few that don't open. Cook it all for another few minutes. Add salt to taste.
Throw all of the remaining clam juice and pasta water in, warming on medium heat.
Dump the parsley in... mix a bit, and you're done!
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