As we made this pasta with clams & white wine sauce for dinner, C and I took turns getting facials while peering into the pot of clams and subsequently the pot of boiling pasta. (I can't afford a real one in these troubled times!) We meant to use linguine, but ran out. Instead, we ended up using a freebie box of Kamut spaghetti that I got in NYC at the marathon expo. The Kamut didn't really taste too different from regular spaghetti and now I just read that it's really similar to durum wheat, which is what most pasta is made from, no? So now I'm not sure what makes it so special. Anyone?
Sunday, February 22, 2009
Dinner + Facial
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