I’ve made clam dishes twice before for Valentine’s Day, and the third time was certainly the charm. Clams, cooked in a white wine and pesto sauce, served over fettucini, was by far the easiest and most delicious iteration I’ve cooked.
Even better, it was light but still satisfying. The whole meal was light, in fact, while still keeping the signature Valentine’s Day elements (like chocolate for dessert).
Best of all, it didn’t take me long to prepare. Ninety minutes will be plenty of time to make this salad, entree and dessert. Even the chocolate cake isn’t that difficult. All it really requires is beating the heck out of some eggs. And that’s the fun part.
Arugula Salad with Blueberries, Walnuts, Goat Cheese and a Balsamic Reduction. The sweetness from the balsamic reduction pairs perfectly with the sweetness from the blueberries. The peppery baby arugula balances everything out.
Clams with Pesto and Fettucini. The combination of white wine, pesto and clam juice makes an incredible sauce.
Flourless Chocolate and Almond Cake. This surprisingly light cake still delivers the required dose of fudgey chocolate.