Pasta with Clams and Tomatoes

By far, one of the best pasta recipes. And so simple.

From the book, Canyon Ranch Cooking, Bringing the Spa Home.


8 ounces of your favorite pasta (I used Farfalle)
13 ounces canned chopped clams, undrained
1 tablespoon extra-virgin olive oil
3 garlic cloves, pressed or mined
28 ounces canned ready-cut tomatoes, drained (I used a box of POMI)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
1 teaspoon dried sage, crushed
(I added as a topping chopped arugula–lots of it!)


1. Cook the pasta in a large pot of boiling water until tender but still very firm. Drain thoroughly and return to the same pot. Add all the liquid from the cans of clams, reserving the drained clams to add later. Simmer until most of the clam juice has been absorbed, about 3 minutes.

2. While the pasta is cooking, heat the oil and garlic in a large skillet or saucepan just until the garlic starts to sizzle. Add the tomatoes, pepper, rosemary, and sage, mix well and bring to a simmer. Remove from the heat and stir in the drained clams. And the mixture to the pasta and toss thoroughly. Serve immediately.

Serves 4


When I Stand Before God

“When I stand before God at the end of my life,
I would hope that I would have not a single bit of talent left and could say,
“I used everything You gave me.” 
~Erma Bombeck
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Potatoes and Peas; Sukhe Aloo Mattar

Based on the recipe from “Pure & Simple, Homemade Indian Vegetarian Cuisine” by Vidhu Mittal.

This is a tremendous cookbook and I highly recommend that you add it to your collection! It is easy-to-understand and filled with beautiful photographs on every page.

This dish was wonderful and I had hoped there would be leftovers so that I could make a frittata with the potatoes and sea; alas, the three of us ate it all!


4 Potatoes, medium-sized, boiled, peeled, cut into 1″ cubes (I used red and didn’t peel)
1/2 cup Green peas, boiled (I used 1 cup frozen sweet peas)
2 tbsp Vegetable Oil
1 pinch Asafetida (I didn’t have it so I didn’t use it)
1 tsp Cumin seeds (I used ground Cumin)
3/4 tsp Ginger paste (I used ground Ginger)
1/4 tsp Turmeric poweder
1/2 tsp Red chili powder
2 Tomatoes, medium-sized, grated (I seeded and diced)
2 tsp Ground coriander
1/4 tsp Garam masala
2 tbsp Cilantro Leaves, chopped
1/4 tsp Cumin seeds
Salt and black pepper to taste


1. Heat 1 1/2 tbsp oil in pan for 30 seconds; add asafetida, cumin seeds, 1/2 tsp ginger paste, turmeric powder, red chili powder, and grated tomato; cook until oil separates. Add cut potatoes and mix well.
2. Add cilantro, salt, garam masala and cook for 5 minutes on low, stirring occasionally. Set aside.
3. Heat 1/2 tsp oil in a pan for 30 seconds; add cumin seeds, 1/4 tsp ginger pasta, green peas, salt and pepper; cook on low heat for 2 minutes.
4. Mix with prepared potatoes. Serve hot.

I served this with Roast Chicken and Caramelized Onions.