Linguini with Clam Sauce

If you've been reading this blog for awhile you know that I regard recipes as guidelines, not formal steps that must be followed.  I experiment a lot and so should you and neither of us should be afraid to fail on occasion.  My worst ever was when I tried to make an omelette from left-over spaghetti and marinara sauce.  It was a disaster and turned into over easy eggs and toast as the back up plan.  To that end, this is my  personalized version of linguini with clam sauce.   Specifically I like to add lemon zest,  roughly chopped tomatoes and a bit of crushed red pepper and white wine in lieu of clam juice.  Are they mandatory?  Of course not., so feel free to fine tune to your personal preference and email me if you make a discovery that must be shared.

Trust your instincts, buy local whenever possible and have a deep spice collection to help fill in the gaps while creating fun variations on your original theme.

Today I went to the local Oriental market and picked up clams for around $5 per pound.


I find "out of the way' markets can be fantastic and use Yelp and Google Places to find local info.

Tips and Comments

All Ingredients Staged and Ready to Go!

*Staging all your ingredients is a must for this fast moving dish


*Thinly slicing garlic and shallots prevents them from becoming bitter

*Buy a garlic peeler (it's a little silicone tube) if you don't already own one; they are fantastic.




* Add a good handful of salt to your pasta water, Americans tend to add far too little.


* A big stainless saute pan is a must for this dish and many others.  


Ingredients
1/3 cup extra­virgin olive oil
1 shallot thinly sliced
5 garlic cloves, thinly sliced 
One Lemon, juiced and zested
1 teaspoon dried hot red pepper flakes ( more you like it spicy)
1/3 cup dry white wine
1 lb linguine
2 lbs. small clams 
2 TBSP butter, cut into small pieces
2 Ripe Tomatoes, rough chopped
1/2 cup chopped fresh flat­leaf parsley


Directions

Begin by bringing a large pasta pot to a boil and remember to add a good handful of salt

Heat oil in a a large saute pan over moderately high heat until hot but not smoking

Sauté shallots and garlic stirring frequently for about 3-4 minutes. 


Add red pepper flakes and  cook, and additional 2 minutes. 


Add Pasta to the boiling water and allow to cook for 4-6 minutes


Drain pasta and save about 2 cups of the starchy for your clam sauce.  It's ok to hold the pasta in your colander for a bit until you add it back to the saute pan with the clams and sauce.


To your saute pan, stir in wine and clams and  about 1/2 cup of your pasta water, you can always add more pasta water later but this is one of the big keys to a great sauce.

Just getting started

Add  lemon juice, zest and tomatoes and half the chopped parsley, stir and cover.

A glass lid comes in  handy

Stir occasionally with a big wooden spoon ensuring all clams open



When the last clam opens, add the linguine, chopped parsley and a bit more or the reserved pasta water if desired.














Finally, remove from heat and add your the two pats of butter, remaining parsley tossing gently until the sauce, butter and pasta are glimmering.

Starting to look really good 

I serve freshly grated Parmesan  and a bowl of red pepper flakes on the side.

BUON APPETITO!