Recipe: Linguine with Clams
Take dinner up a notch! This quarantine edition recipe for Linguine with Clams is a pantry version and oh so delicious. Enjoy!
Linguine with Clams (pantry version)
Chef Jill Aker-Ray
INGREDIENTS:
1 pound linguine pasta
Salt for pasta water
2 Tbsp extra virgin olive oil
2 tbsp butter
3 to 4 cloves garlic, minced or thinly sliced
Pinch of red chili pepper flakes
2 6-ounce cans minced clams (including the liquid)
1 glass bottle clam juice
1/2 cup dry white wine
1 teaspoon lemon zest or just squeeze 1/2 lemon
2 Tbsp chopped fresh parsley
Freshly ground black pepper to taste
Freshly grated pecorino cheese
INSTRUCTIONS:
1.) Bring a large pot of water to a boil then add (1 Tbsp of salt for every 2 quarts of water).
2.) While the water is heating, prep the garlic, lemon or zest, and parsley.
3.) Add the pasta to the boiling water, set your timer for 2 minutes less than the recommended time (so pasta is al dente).
4.) Heat 2 tbsp of olive oil and 2 tbsp butter in a sauté pan on medium heat. Add the minced garlic and the red chili flakes. Cook for 30 seconds to a minute, until the garlic is almost melted but not browned.
5.) Add the white wine to the pan. Open the cans of clams and squeeze out the clam juice from the cans into the pan as well.
Raise the temperature to medium high and let boil sauce the sauce reduces as the spaghetti cooks. (Put pan on largest burner on high heat to help the sauce reduce more quickly.)
6.) About the same time the spaghetti is finishing its cooking, the sauce should be reduced by about two-thirds. There should be about 1/4 to 1/3 cup of liquid still in the pan.
Add the chopped clams, and return to a simmer. Then stir in the minced parsley and the lemon or zest.
7.) When the pasta is done to the point of al dente (cooked but still a little firm when you bite), drain all but 1/2 cup of pasta water, add pasta to sauce and gently combine, turning burner to medium low. Add some pasta water to thicken the sauce.
8.) Sprinkle with freshly ground black pepper to taste.
Serve with a little more fresh parsley and cheese sprinkled over the top. Serve immediately.
