Thursday, March 3, 2011


I have a new toy.  Friday I decided to tag along with my daughter as she looked for new ideas in decorating for spring.  Since I live in an little old cottage stuffed to the gills with my stuff, I no longer decorate; I just shift and rearrange the piles of stuff.  However, I love to look.  Of course, I always get in trouble. 

The first place we stopped was Wealthy At Charles. A delightful store where the new spring colors were apparent on the newly painted walls.  Yellow and soft blues are a wonderful change from white ground, gray skies, and brown gunk all along the roadways.

The name is also the address!!

Among all the treasures, the first thing I spotted was Oscuro Organic Cookware.  Made for centuries of local clay in the Andes region of Columbia, the sensuous cooking pots held me spell-bound.  The pots can be used on the stove or in the oven and look beautiful at the table.  I wanted one.

Wok-looking pot on the bottom left.  Little pot is bottom right.

There is a small pot which is perfect for a started pot to see if you like the way the pots cook; but, I wanted the pot that looked like a small wok.  I knew it would be perfect for pasta dishes or Chinese dishes among other things.  So as usual, my daughter goes looking and I end up lugging the big box out of the store.

Lenn and Mike, holding the small pot, always have lots of great advice.  The wall between them is the new blue for spring.

Linguine with seafood is so quick and easy to make.  All the ingredients can be in kept in your pantry or freezer for those "I don't know what to serve for dinner" days.

Grab a fork and enjoy!!!!

1 lb. linguine
1 lb. frozen bay scallops or 2 cans (6-1/2 oz. each) clams
1 to 2 T olive oil
1 to 5 cloves garlic, I like lots of garlic
1/4 c dry white wine or chicken broth or additional pasta cooking water
1 T to 1/4 c fresh parsley, chopped or 1 T dried parsley
Crushed red pepper, to taste
Butter, optional
Salt and pepper, to taste

Linguine, olive oil, parsley, bay scallops, garlic, crushed red pepper, salt and pepper, wine if desired, butter if desired.

Cook linguine following the directions on the box.  Before draining, reserve a cup of the cooking liquid.  Drain well.  In a large saute pan, add olive oil.  Carefully saute garlic in oil.  Do not let it brown or burn as it will be bitter.  Add wine, (or chicken broth or water), scallops or clams, and a 1/4 of cup of the linguine cooking liquid.  Cook until scallops are opaque and  not translucent or clams are heated.  Sprinkle with crushed red pepper to taste.  Add cooked and drained linguine.  Sprinkle with parsley and toss to mix ingredients together.  Serve.

My new toy.  I think it is beautiful.  I love natural clay products.

Mince garlic.  I added another clove after I took this picture.

Garlic ready to cook.

Chop parsley.

Parsley ready.

Cook linguine according to directions on the box.

Put olive oil in a saute pan.

Add wine, if desired.

Before draining linguine, reserve a cup of the cooking liquid.

Drain well.

Heat olive oil and wine.  I was being careful with my new toy.  I didn't want to crack it.
Add garlic.

I like to cook the garlic for the length of time it takes to make it sweet and the harsh flavor is gone.  It should taste more like roasted garlic than fresh garlic.  Be careful not to burn.  This new pot allows me to cook at a very low temperature for a long time.

Add scallops or clams.  Add about a 1/4 to 12 cup of linguine cooking liquid.

Cook until scallops are opaque.

Sprinkle with red pepper.

I am Northern European, I like butter in my sauce.

Sauce is ready.

Add linguine and parsley.  Toss to mix.

Serve with additional crushed red pepper and parsley, if desired.

Enjoy, enjoy, enjoy!!!!


  1. Love Wealthy at Charles!

  2. This looks amazing! Can't wait to try it!

  3. I hope you enjoy it as much as my late husband, Tom, did. I could eat the whole thing.