Wednesday, August 15, 2012
This recipe is loosely based on Melissa Clark's recipe "Clams with Peas, Pea Shoots, and Israeli Couscous" from "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make". I used the same technique, and similar ingredients except I used parsley, and left out the non-traditional ingredients, and used a lot more white wine.
(Serves 2 for dinner)
2 dozen littleneck clams, scrubbed
3 Tbsp salted butter
1/2 tsp salt
1/4 cup minced shallots (about 1 medium shallot)
2 fat garlic cloves
pinch of red pepper flakes
1 cup of white wine
1/4 cup minced parsley
linguine, 1/2 pound
Place scrubbed clams in a large bowl and cover with water. Refrigerator for at least an hour or overnight; this helps to remove grit from the clams.
Bring a large pot of heavily salted water to a boil. Cook linguine until al dente, and then drain and set aside. Do not rinse.
At the same time as you are cooking the pasta, heat the butter and salt in a large saute pan. When the butter melts, add the shallots and garlic. Cook until softened, about 3 minutes. Add a pinch of red pepper flakes and cook for 1 minute more. Stir in the wine. Increase the heat to high and boil until the wine has reduced by half (about 4 minutes).
Drain the clams and add them to the pan. Cover and cook on high heat until the clams have opened, about 4 to 5 minutes. Either carefully shake the pan while holding the lid down tightly or stir the clams once or twice while they are cooking. If some of the clams cook much faster then the other clams, then you can temporarily remove the cooked clams and place them in a bowl on the side while you cook the other clams; return all the clams to the pot once everything has cooked.
Turn off heat and stir in the pasta and parsley. The sauce should be wet from all the wine and clam juice, but if it isn't moist enough you can add a little bit of the pasta cooking water. Place the pasta on to plates with the clams on top, and server immediately.