Babbo's Linguine with Clams and Cream
Written by Morgan Rohrbach
Tuesday, 28 April 2009 13:11
The ties are super low this Memorial Day weekend, and the weather promises to be ideal for beachcombing, so get out there and dig up some clams! Her is Mario Batali's version of the classic combination of clams and pasta, as served at his New York restaurant Babbo.
3 TB olive oil
1/4 cup diced scallions
1 TB minced garlic
2 TB red pepper flakes
¾ cup white wine
1 pound Manila clams or about four dozen
Clam broth as needed
¾ cup heavy cream
Salt and pepper to taste
1 pound Linguine (fresh if possible)
3 TB lemon zest
1 cup flat-leafed parsley (stemmed)
1 medium shallot or 4 scallions (cleaned and chopped into 1” pieces)
Put all ingredients in food processor until finely chopped.
While this recipe may look a little more complicated than most, it is not. 30 minutes, start to finish. Other than the clams, the next most important ingredient is the Gremolata. Typically, Gremolata is made with raw garlic, which I find harsh and prefer to substitute shallots or scallions.
In a 10-12” pan, sauté scallions, garlic and pepper flakes in the olive oil. After 10 minutes add wine, bring to a boil, add clams and cover. When the clams are open, remove them to a bowl and cover to keep warm. Cook down clam liquid to ½ cup and strain into a 10” sauté pan and add the cream. Heat but do not boil. Add clam broth as needed until the final mixture coats a spoon.
Cook the Linguine per instructions, drain and plate and cover with the clams. Spoon sauce over pasta and clams. Sprinkle gremolata over each portion. Makes 4 servings. Enjoy !