I may start doing this before I cook. Then again I may not. I'm busy, and tend to be disorganized, so we will have to see how it goes. But today you get a nice ingredient photo. This is everything going into our lovely Clam Papparadelle in White Wine Sauce.
Start by chopping an onion and sauteing for about 5 minutes to soften. Then split the endive lengthwise, and cut them crosswise. Saute about 5 minutes to soften.
Push the endive aside and saute the garlic, capers, dried oregano, and red pepper flakes for 2 minutes.
When the endive have become floppy, but before they start to really brown, add in 1/3 c. white wine and 1/3 c. liquid from the clams. Simmer for 10 minutes to remove the bitterness from the endive and to allow the sauce to reduce by half.
In go the clams for 2 minutes, just to warm through.
Add the nearly-cooked pasta into the pan to allow it to finish cooking in the pan sauce.
Parsley & thyme from the garden, then taste for salt and pepper.
Our snack: Toast with goat cheese and sun-dried tomatoes in oil & herbs. Me and the kiddos stink so good now!