Linguine with clams

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I'm still on a seafood kick, so we made some linguine with clams the other day. It was yummy. Those winey, clammy juices really tasted like the sea. The whole meal reminded me of summer and made me happy that winter is ending.

It seems there are two golden rules when it comes to cooking with clams: Before cooking, throw any out that are open, and after cooking, throw any out that are closed.

We kept our clams in a metal bowl in the fridge, but S's father, an expert cook when it comes to seafood, told us of a better way to store clams. He recommended we put them in salted water, a solution of 3.2 per cent (for example, 32 grams salt per litre of water). Keep them on the counter at room temperature. These conditions mimic their natural environment and they will even put out their little feet and do their thing happily. I will have to try this next time.


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Linguine with clams
Printable version

serves two
prep and cooking time: 30-45 minutes

linguine
1 Tbsp olive oil
1 Tbsp butter
30 clams (15 per person)
one small onion, finely diced)
2 cloves garlic, minced
1/2 tsp dried red chilli pepper
1/2 cup white wine
1/3 cup pasta cooking water
handful of fresh parsley, chopped
zest of one lemon
salt and pepper
additional lemon wedges for garnish

substitutions/variations: spaghetti for linguine, olive oil for butter or vice versa, onions and red chillis are optional (but really make it better!), I have also seen this recipe with cherry tomatoes and bacon added

Bring a large pot of salted water to the boil. Cook some linguine until al dente.

While the pasta water comes to a boil, rinse the clams in cold water in the sink. Discard any that have opened.

Wait until you've added the linguine to the pot before cooking the clams because the sauce doesn't take long. While it's cooking, reserve about 1/3 cup of the cooking water.

In your largest, high-sided frying pan, heat the olive oil. Add the diced onions and chilli pepper and saute for two minutes, until the onions are starting to soften. Add the minced garlic and cook for a couple of minutes, taking care not to burn.

Add the clams, half of the chopped parsley and all of the white wine and cover the frying pan until the clams have opened, which will take between two to six minutes. Discard any clams that have stayed shut.

Add the cooked linguine to the clams and the butter and some of the pasta water. Mix gently into the clam mixture until the butter has slicked over the noodles.

Sprinkle over with grated lemon zest and the rest of the chopped parsley. Serve with additional lemon wedges.