I'm thinking of buying some littlenecks tonight to make linguine with clams tomorrow for dinner. My plan is to rinse and scrub them tonight and then store them in the fridge overnight and during the day tomorrow on top of a bowl of ice and with a wet towel over them. Any thoughts about whether this method will kill the clams or sufficiently rid them of grit?
We've all met gnocchi before. Those potato-based pasta pillows that at their best are light and bouncy, though more often then not come off as leaden and heavy. Well, those gnocchi are another story for another time. Today we're hear to talk about their even pillowier, and—most importantly—far easier-to-make cousins, gnocchi à la Parisienne. If you ask me, they're tastier, as well.