Buon Compleanno

Today is my dad's birthday and I'm using it as an excuse to post a blog I meant to put up several weeks ago. It's about food.

First, a little bit about my dad. He's enjoyed a career working with computers since they were made out of vacuum tubes, but what he really loves is cooking and--naturally--the eating that comes after. He has always been a much more inspired and enthusiastic cook than my mother ever was. In letters he sent to me and my brother after they separated, he would write about neighborhood news and how our pets were doing, capping with a paragraph or two about his latest yummy meal--often pasta.

Watching my dad cook is like seeing a scientist at work. He could likely explain the physics behind what makes something truly al dente. Each step of the process is carefully thought through and tested; needed adjustments are made.

Linquini with clam sauce is pretty much his signature meal. A few years ago when he went into the hospital to have his hip replaced, that's what we ate the night before. No surprise it's one of my favorite meals, too. For one thing, it's so easy even I can cook it. For another, I can use my orange pot.

My present to you, my faithful blog readers, on the occasion of my dad's 81st birthday is his recipe for . . .

Linguini with Clam Sauce

1/4 c. olive oil
Fry garlic (1 or 2 cloves--more if you really like it) and a whole chopped onion until translucent and slightly browned
Add chopped Italian parsley (no stems) and 2 6oz. cans clams and juice
Fresh or dried oregano or basil is good to add if you have it

Cook up linguini. When it has 1 minute to go, drain and add to sauce. Cook to al dente.

Serve with fresh grated Parmesan.