My Favorite Use for Summer Tomatoes

Pull out the medium saucepan and the small deep-sided frying pan.  Fill the saucepan 3/4 full of salted water; set frying pan on front large burner.  Also fetch a wine glass and kitchen plane grater -- both will go a long way in making this preparation that much more enjoyable, for entirely different reasons.

Locate your whole-wheat noodle pasta, preferably fettuccine or linguine, though thin spaghetti will perform admirably as a substitute.  Set the aforementioned pan of water to boil.

Round up butter, olive oil, one medium lemon, a bunch of Italian parsley, one substantial garlic clove, a handful of cut basil leaves (any variety) from the garden or patio, a mini bottle of white wine (Pinot Grigio or Sauvignon Blanc works best for this), fresh tomatoes from your yellowing but still yielding late-summer vines (I love grape or yellow pear for this dish), and one can of Snow's chopped clams.

Set out the cute prep dishes you nabbed for a song at Ross or Marshalls, and array them above the cutting board.  Into each will go the ingredients as they are sliced, diced, drained, and readied for quick cooking.

Turn the frying pan on medium heat.

Rough chop the green herbs, enjoying the release of savory fragrance into your kitchen air space.  Slice enough small tomatoes in half or larger tomatoes into bite-sized pieces to equal between 1 to 2 cups, as desired.  Drain the clams, saving the liquid.  Open the wine, pouring half into your glass -- adding an ice cube if you pulled it straight from the pantry -- and reserving the rest on the counter top near the frying pan.  Mince the garlic and leave it clinging to the knife so as to scrape it quickly into what will momentarily be a flavorful light pasta sauce.

Keeping the pasta whole, gently coerce its entirety into the boiling water -- about 4 to 6 ounces ought to do it --using tongs to separate the noodles as they bend and start to cook.  Set the timer for al dente.  Have your colander on hand.

Melt 1 tablespoon of butter with 1 tablespoon of olive oil (I used Extra Virgin, regardless of what is best atop heat).  When it ju-ust begins to bubble, toss in the tomatoes and stir to release the juices.  Simmer and sip your wine.

If a sudden rainstorm develops, open the back door or sink window and enjoy the soothing sound of the falling water against the earth.  And then get back to your pan and add the garlic.  Stir again.  Simmer and sip.  You're catching on now.

Toss in the basil and parsley.  Stir.  Pour the balance of the wine in the bottle (alas) and 3/4 of the clam juice into the mix.  Lift the pan by the handles and gently tip back and forth a few times.  Set it down and allow the contents to again simmer as you sip.  Drop in a teaspoon more of butter.  Directly over the sauce, grate as much lemon rind as you wish into what is now an almost perfect mix of sea and summer and (hopefully) Sauvignon.  Repeat previous alliterated actions.

Drain your pasta, if you haven't already.  Return it to the pan, rinsing if with warm water if you prefer to stop any further cooking from occurring.  Coat lightly with non-stick cooking spray to discourage clumping.

Into a sturdy handsome piece of crockery, I own several 'special' pasta/cereal bowls, put an appropriate portion of noodles determined by your needs and wants.  Spoon at LEAST half of the clam sauce atop this.  Tonight, I had 1 cup cooked pasta and the entire contents of the small deep-sided frying pan.  Though I did not mention bread, it is -- as always -- a wonderful vehicle for absorbing excess sauce

Take yourself, the wine left in your glass (if any?), and the bowl to a cozy spot at your table, island bar, or couch.  If desired, Parmesan or any other nutty grating cheese is always welcome to the party.  For pretty, basil leaves or extra chopped Italian parsley would do well as a finish.  Even, dare I breathe it, a curl or two of lemon peel.

Except for those with an obvious dislike of clams or tomatoes, I dare you to NOT absolutely adore this exceptional use of summer tomatoes!