The Imperfections Of A Rock Dog

"Rock Dog".

It was the summer of '69. We were on our way back from visiting family in Chicago. We stopped somewhere in South Dakota. Probably near Mt. Rushmore or some other tourist trap. A cabinet full of curios. My brother, Billy and I could choose one object from the case. All were "rock animals". Billy chose quickly, the most perfectly formed, perfectly polished, smoothest and most beautiful "rock dog". I was torn. I wanted the perfect dog. He got it. I looked more carefully. I spent a long time. I am sure my parents wanted to leave. I searched and I found the ugliest, most imperfect rock dog. I remember choosing him because I was sure no one else would ever choose him. I wanted him to be loved.To have a home. To have someone to love him, in spite of his imperfections. I still have him. He sits on the sill of my kitchen window, right next to my brother.
I need to remind myself of this lately...what the 9 year old in me intuitively knew, that imperfections are beautiful. I make mistakes. Nearly every day. It's just food.
My best-worst mistake was Pasta Al Vongole, Clam Spaghetti. It was one of my dad's favorite dishes. I saw my mom make it dozens of times. Canned clams. Pasta. That was it. The first meal I ever made for Spencer was Pasta Al Vongole. A lot of time had passed. I thought I remembered how to make it. I'd been to cooking school. How hard could it be? I over-thought. Big mistake. Bechamel, add clams...this equals wallpaper paste. I was nearly in tears. I wanted to impress the guy I knew I would marry. (He didn't know it yet) I don't remember what I made after that or if we struggled through the meal. But he proposed to me anyway, 7 months later. I think people are mostly willing to over-look imperfections, as long as they know that there is love behind them.

Pasta Al Vongole.

We didn't call it by any fancy Italian name when I was a kid. It was just called "clam spaghetti".
Pasta Al Vongole
2 shallots, minced
2-3 cloves of garlic, minced
1 cup dry white wine
2 cans canned clams, with juice
1 pound fresh clams in shells* 
fresh chopped parsley
olive oil
butter
Kosher salt and pepper
1 pound linguine or what ever pasta you want
fresh Parmesan or Reggiano

1. Saute shallots in olive oil and butter...(maybe a tablespoon or two of each. I like to be generous with the butter!)
2. Add minced garlic and saute another minute or two until fragrant, but not browned.
3. Add canned clams, wine and fresh clams and cover for a few minutes to steam the clams. 5 minutes or so or until clams open. Discard any un-opened clams.
4. Toss with pasta, fresh parsley and cheese.

Serves 6
So if you are wondering if my kids will eat this...Yes! They love it. Sophie, 11, said, "Clam spaghetti! My favorite!" But then she says that when I make Pesto,  Macaroni and Cheese and carbonara...so it could just be pasta that she's crazy about.
*If you can't find fresh clams, you can "cheat" with Trader Joe's Steamer clams in the frozen section."