Seafood Salad A Great Post-Race Taste Treat

Memorable Bloomsday stories stay with us.

In 1992, two of my three girls had chicken pox on Bloomsday weekend. The 5-month-old was especially sick, and the night before the race she and I sat up all night, soaking in a bath to bring down her temperature.

The next morning, my husband and our friends from Seattle got ready for the race. Exhausted, I sat on the couch in my bathrobe, wishing them a good run.

For the first time, I watched the race live on television. The excitement was infectious; it brought back glorious memories.

When the group returned home after 11 a.m., I was dressed and ready to go. It was time for Bloomsday.

Parking downtown, I took off on the course. Not a trace of the race - no cups, no litter - was to be found, a tribute to the cleanup crew.

People working in their yards waved hello. Firemen winding up hoses on Doomsday Hill stopped to give me a drink of water.

I could almost hear the thunder of feet and the chorus of voices ahead of me. On a warm Sunday morning, I was commemorating a wonderful Spokane tradition in my own way.

My heart swelled with pride as I neared the last turn of the run. I didn’t even care if I was too late for a T-shirt; I was just happy to be participating.

Nearing the finish line, I smiled with joy at the sight of race officials waiting with shirts. Then I walked back to my car, tired but satisfied. Bloomsday had been a lovely interlude and I could face the rest of my day with optimism.

If you’re tired after your race, plan a meal that’s simple but absolutely delicious. This pasta dish uses canned clams combined with fresh basil and the freshest Parmesan cheese, an absolute must.

It’ll become part of your fond Bloomsday memories. Have a great run this weekend!

Summer Seafood Pesto Salad

Adapted from “Cook It Light, Pasta, Rice, and Beans” (MacMillan Publishing Co.)

2 6 1/2 ounce cans chopped clams

1/2 cup packed fresh basil leaves

1 teaspoon prepared crushed garlic

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

12 ounces farfalle (bow-tie pasta), cooked al dente (6 cups)

Drain the juice from the clams into a blender container or food processor. Set the clams aside. Add the basil, garlic, cheese and pepper and blend or process until smooth. Leaving the machine running, slowly add the oil until it is completely incorporated.

Place the cooked pasta and the reserved clams in a large mixing bowl. Add the basil mixture and mix well.

Serve at room temperature or refrigerate and serve cold.

Yield: 6 cups, four 1 1/2 cup servings.

Nutrition information per serving: 487 calories, 8 grams fat (15 percent fat calories), 61 milligrams cholesterol, 187 milligrams sodium.