Mary Ann Esposito was making a clam dish (a Neapolitan Scialatielli with Seafood Sauce), and she threw the parsley in at the beginning -- on top of the just-added, unopened clam shells; she then added wine to cook them under cover. Once cooked, she strained this and then reintroduced the liquid and the shelled clams back into the skillet, with cherry tomatoes. http://www.ciaoitalia.com/seasons/20/...
I just never saw someone putting parsley on the clams BEFORE they are opened.
Is this some Italian technique to "cook" the parsley a bit in the olive oil and garlic (albeit on top of clam shells), so that the clams get the parsley flavoring as soon as they open? Do any other cuisines do this kind of thing with shellfish?
To put the garlic in the oil and garlic slices with clams closed is not an issue (done all the time). It is just the parsley technique that struck me as odd. Perhaps it is because I needed coffee. ;-). I suppose putting the parsley on the shells somewhat "protects" the parsley from turning unpleasant? (Would it turn unpleasant?).
Asked another way, if you wanted parsley flavor, why not put it in when you put in the garlic, then put the unopened clams on top of that? Am I being too picky?
PS Do you think that sauce was a little too liquidy at the end? Do you think the alcohol had a chance to cook out? (I mean she did put in some hefty glugs, and didn't cook it long, and even then, cooked it under cover). The noodles looked really good. Finally, don't you think that the clam with the cracked shell that she tossed at the end only cracked in the skillet from tossing around? Would you have thought it was a "bad clam" since it wasn't "cracked" at first?
PPS. I really appreciate Mary Ann Esposito's sharing of her recipes, videos, etc. I think she does a great job, and has "grown" on me over the years.