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The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.
To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.
Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
3 tablespoons extra-virgin olive oil
1 cup canned cherry tomatoes (roughly chopped with their juices)
4 cloves garlic (peeled, thinly sliced)
1 pound New Zealand cockles, or 24 Manila clams (scrubbed, rinsed)
1/2 cup dry white wine
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup Italian parsley (finely chopped)
Kosher salt (to taste)
In a large pasta pot, bring 8 quarts of water to a boil and add 3 tablespoons of salt.
In a large skillet, over medium-high heat, heat the oil and tomatoes. Crust the tomatoes with a potato masher or the back of a wooden spoon and cook for 1-2 minutes. Push the tomatoes to the side and add the garlic, sauteeing until golden brown, about 2-3 minutes. Add the clams, wine, tomatoes, and pepper flakes, and cook until all the clams have just opened, about 7 to 8 minutes.
Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams.
Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.
Tip: Discard any clams that do not open while cooking as they have most likely gone bad.
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