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| Clams and Linguine |
The other night I had a big craving for clams (because we have some of the best clams around in the PNW), but I wanted to prepare them in a different way than our regular steamers. I eventually settled on making clams and linguine (or perhaps, linguine with clams, depending on your worldview...). They key to this dish is to use the best clams and linguine you can find. Here in Seattle, that means reaching for the widely available Manila clams and some high-quality fresh linguine. While we have made fresh pasta at home a few times, I wasn't in the mood for that large of a cooking project so I opted for some fresh pasta from the grocery store, courtesy of Carso's Pasta Company.
The recipe below was based on this one. It is a fairly straightforward clams in garlic, shallot, parsley, and wine broth. There is a hint of red pepper flakes to add just a touch of heat and to complement the strong aromatic and herb notes in the sauce. I served the dish with some thick slices of warmed baguette - perfect for soaking up the flavorful broth!
Servings: 2
Time: 20-30 minutes
Ingredients:
- 2 pounds Manila clams
- 6 Tbsp olive oil
- 4-6 cloves garlic, minced
- ½ cup minced shallot
- ¼ cup minced parsley
- pinch red pepper flakes about 1/8 tsp, or more to taste)
- 1 cup dry white wine
- 3 Tbsp butter
- 8 oz fresh linguine
- salt and pepper
Directions:
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| Washed clams |
- Rinse the clams well immediately prior to cooking in a bin of cold water. Fill the bin with enough water to just cover the clams then agitate with your hands to knock sand and debris free. Lift clams out of water and place in colander. Repeat one or two more times until no dirt knocks off clams.
Sautéing aromatics - Heat a medium pot with water (salted lightly if desired) to a boil for the pasta.
- Heat olive oil in a large, wide, lidded pan over medium heat. Add garlic and shallot and saute until aromatic and softened, but before they begin to brown.
Clams in the pot! - Add the wine, parsley, red pepper flakes, and season with salt and a touch of black pepper. Add clams, bring to a simmer, cover, and cook until clams open, about 5-8 minutes.
- While clams finish cooking, add pasta to pot with boiling water and cook per directions on pack until very al-dente. Our fresh pasta took about 3 minutes. Drain in a colander and set aside.
Clams opened and cooked Adding pasta to the cooking broth - When clams finish cooking and have opened, remove to a bowl and set aside. Add al-dente cooked pasta to the clam cooking liquid, mixing to combine, then cook for one to two minutes until the pasta absorbs some of the broth and is finished cooking. Add butter to the pan and mix until it melts into the sauce.
Clams and Linguine, ready for serving! - Add cooked clams back to the pan and mix to combine and warm through. Divide clams and pasta into serving bowls. Garnish with additional minced parsley if desired. Serve alongside warmed or buttered and toasted bread.
