Don and Meredith's Clam Linguine
Written by Morgan Rohrbach
Tuesday, 28 April 2009 13:51
Any number of other herbs and vegetables can be used in the first stage of this recipe such as basil, thyme, fresh fennel, red onion and chives.
6T finely chopped parsley (divided)
1 ½ Cups clam broth (or chicken broth)
2T finely chopped garlic (or shallots)
1 pound linguine (or spaghetti)
¼ Cup butter
2 pounds small manila clams
1t red pepper flakes
¾ cup white vermouth (or white wine).
2t crushed fennel seeds
Salt and Pepper to taste
Sauté 3T of parsley and garlic in butter on low heat for 8-10 minutes. Add red pepper flakes, fennel and broth. Simmer slowly until liquid is reduced to ½ cup. Turn off heat and hold.
In another pan (covered) steam clams in wine for 5 minutes or until open. Discard all unopened clams, putting clams (and their shells) in a bowl. Reserve cooking liquid. Cook pasta in salted water per instructions on package, drain and hold.
While pasta is cooking, strain clam steaming liquid into the cooked herb sauce, being careful to leave any sediment in the clam steaming liquid pan. Heat combined liquids and reduce again to ¾ cup. Add salt and pepper to taste.
To serve, place the portion of pasta in a shallow bowl, put 12-14 clams on top and pour sauce over clams and pasta. Sprinkle with the remaining chopped parsley.
Total cooking time: 20 minutes
Serves four as an appetizer or two as a main dish.