Aug 14, 2007

Clam Linguine

Tonight we had clam linguine for dinner. This is my second time making clam linguine, but I'm still not able to make it like my sister's. The problem is she's a really good cook, and good cooks never have recipes...therefore, I'm not able to replicate. The linguine was still pretty tasty, it just wasn't my sister's. The original recipe is from Giada, but I changed a few things since I didn't have fresh clams. I will definitely try again though, since this is my favorite pasta. I think next time I will add more chili flakes and more salt...hmmmm

Spaghetti with Clams

Adapted from Giada De Laurentis

1 pound dried spaghetti
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
7 cloves garlic, finely chopped
1 large can of chopped clams (approx. 3 lbs)
1 cup fresh parsley, chopped
1/2 cup dry white wine
1 tsp chili flakes
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

1. In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

2. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine.

3. Add 1/3 of the chopped parsley. Whisk in butter to thicken sauce slightly.

4. Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

5. Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.



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