The arrival of spring brings longer, sunnier days, but there’s still time to make the most of the cold
season’s shellfish. Whether you collect them yourself or buy fresh from the local fish market, this
recipe for clam pasta is a winner from The Beetlebung Farm Cookbook.
1 medium fennel bulb, trimmed and sliced
3 cloves garlic, 2 unpeeled and 1 peeled
About 3 tbsp extra-virgin olive oil, plus a high-quality olive oil to finish
2 medium shallots, sliced
Generous pinch crushed red pepper
12 oz. rigatoni
1 1/2 tbsp butter
5 large quahogs, shucked and chopped; or 4 dozen littleneck clams, steamed open, shucked and chopped
"Night or day, it's tempting to stay by the fire through early spring, but the season's crisp light is
what I need to get through this time of year," says Beetlebung chef Chris Fischer. "On the water
raking for clams, I enjoy the weather rather than resisting it."
Already a popular summer vacation spot, Martha’s Vineyard is an island retreat for all seasons. In springtime, beaches, cliffs and nature reserves make for idyllic walks, while the many down-to-earth seafood joints provide the perfect reward after a day on the trail. Here are some of Chris’ favorite spots on the island.
24 hrs in Martha's Vineyard
Only have 24 hours in Martha's Vineyard? Read our day guide and make the most of your trip