There’s nothing quite like spending a July weekend at the beach. The cool breeze, scenic views, and serene waves add up to a great day of fun in the sun.
Of course, no beach day would be complete without a hearty meal enjoyed with friends and family. Gathering around the dinner table with loved ones to share good conversation and delicious seasonal cuisine is one of my favorite things about summer.
If you’re in need of inspiration to plan your own amazing summer dinner party, today is your lucky day. In this week’s episode of Hostess Next Door, Vanessa Cantave shows off her favorite recipes for a seaside get-together.
Sometimes, a simple salad can go a long way, and Vanessa’s herbed cantaloupe salad is no exception. By elevating a sweet, kid-approved ingredient like cantaloupe with fresh herbs and spices, you can whip up a dish that will wow guests of all ages.
For her main course, the Hostess Next Door relies on a warm-weather classic: seafood. Her linguine with spicy clam sauce is the ultimate comfort food with a kick. Pair the familiar flavors of pasta and white wine sauce with the heat of red pepper flakes for this dish.
Last but not least, Vanessa wraps up her meal with grilled peaches à la mode for dessert. Grilled fruit is sure to be your new go-to summer treat.
Find the full clam linguine recipe below, and remember to SHARE these yummy ideas with your friends on Facebook.
linguine, cooked and reserved with
1⁄4cup of cooking liquid
1⁄2cup olive oil (plus 1 tbsp. for garnish)
- 6 cloves of garlic, finely chopped
1⁄4cup dry white wine
- 18 littleneck or chowder clams
- 1 tsp. red pepper flakes
- 2 tbsps. unsalted butter
- To taste kosher salt and freshly ground black pepper
- 1 tbsp. fresh Italian flat-leaf parsley, chopped
- 1 lemon cut into 6 wedges, for garnish
- Heat 1/2 a cup of olive oil in a large sauté pan set over medium-high heat.
- Add the garlic and cook until softened, about 2 minutes.
- Add the wine and allow it to cook away slightly, about 1 minute.
- Add the clams and their juice, then the butter and red pepper flakes.
- Season with salt and pepper.
- Cover and cook over medium-high heat for 3 to 5 minutes.
- Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon of olive oil.
- Distribute evenly in 4 to 6 bowls, and drizzle with olive oil.
- Garnish with lemon wedge.
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