I have a little bit of a delicious obsession with all things Momofuku.
When I lived in New York City, the restaurants by chef-founder David Chang had lines around the block before opening each day. This is the restaurant that revitalized and sophisticated Ramen as well as introduced us Americans to all things Bao Bun.
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One of the best things about living in Washington, D.C. is being 2 miles away from one of my favorite seafood markets, Captain White’s Seafood City at the Wharf. It’s not summer without fresh seafood from a market I have frequented since I was a child. Lately, I’ve had a bit of a love affair with clams so this is actually the second time I have made this dish in two weeks. If you’re a serious seafood lover, try out this recipe! It’s adapted from my favorite food magazine, Food & Wine. I’ve substituted spaghetti with zucchini noodles, upped the spice factor, added more tomatoes and left some seafood in the shell. Original recipe can be found here.
Now let’s head on over to seafood heaven:
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