With so many wonderful ingredients in our refrigerators from the Maya Papaya CSA, we wanted to challenge ourselves to incorporate as many vegetables as possible into our next recipe.
So (as avid seafood lovers) we picked up some fresh littlenecks from Skipjack’s and decided to make Linguine with White Clam Sauce. Using some of the basics Chef Wilkinson teaches in his Shrimp Scampi Video, we were able to make an equisite dinner in a matter of minutes!
Recipe: Linguini with White Clam Sauce (Original Recipe from Ann Burrell with Skipjack’s twist!)
- 9 cloves Garlic, smashed
- 4 dozen Littleneck clams, scrubbed under cold running water
- 1 cup White Wine
- 1/2 cup Water
- 1 llb Linguine
- 2 Tbs Compound Butter (recipe here)
- 2 Tbs Chopped Italian parsley leaves
- 2 Tbs Chopped oregano leaves
- 1 cup Parmigiano-Reggiano, grated
- 1 Large pinch of crushed red pepper flakes
- Extra Virgin Olive Oil
- Salt & Pepper
- Coat a large saute pan with olive oil and add half the fresh garlic cloves. Bring the pan to a medium high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard. Put 3 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown remove it and discard. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice. Cover and cook until the clams open.
- While the clams are cooking, drop the fresh linguine into the salted boiling water and cook about 2 minutes.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and clams (the ones without their shells) back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, and finish with a drizzle of EVOO. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired