What better way is there to enjoy clams than in pasta?
This is a recipe I've been longing to try for some time now and I finally was able to get my hands on a perfect pack of clams. It's a delicious, main course that can easily be whipped together if you follow the steps.
So are you a seafood fanatic? I know I am! Let's get to it then.
I'm going to break these steps down so it's easy to follow because it can get confusing.
So What Do You Need?
3 packs of Clams
1 box of Linguine
Fresh Parsley
6 Cloves of Garlic
Crushed Pepper Flakes
Oregano
1 Cup of White Wine
Olive Oil
2 Tablespoons Butter
1/2 Cup Water
Salt
Parmesan to finish!
Clams: I picked mine up at Malabar Meats in Maraval. I stress the importance of sourcing these at a seafood or meat industry specifically since a lot more care and attention is paid to the quality of their goods.
Instructions:
Wash your clams in cool running water, half them and set aside.
Take your garlic cloves and crush/smash them with your knife by pressing down on them with the face of the blade.
In a large saute pan at medium high heat, coat the base with Olive Oil and take 3 of those crushed garlic cloves and place them in the oil. Remove from the pan once they've turned golden brown and discard. They're only there for aromatic purposes.
Add half of your clams to the oil, followed by the cup of wine and the half cup of water. Cover the pot and allow to cook for 10 minutes.
After this time is up, turn the heat off, remove the clams from the pot and put into a bowl and allow to cool.
DO NOT discard of the clam liquid, put into a separate bowl and reserve.
Once these clams have cooled, remove from their shells and discard the shells.
While you wait on those clams to cool, let's cook the remaining half.
Repeat the process of coating the pan with Olive Oil, followed by the remaining garlic cloves and a pinch of pepper flakes, cooking the garlic until golden brown and removing from the pan and discarding.
Add the remaining clams to the pan followed by the reserved liquid from the previous set of clams.
The last few tablespoons may have sand and grit so pour slowly and discard of any remaining liquid in the bowl that looks sandy.
Cover and let cook for another 10 minutes.
Get another pot and fill with enough water to boil the Linguine. Add salt and bring to a boil. Cook the pasta as directed until it is al dente.
Check your clams and once they're finished, remove from the pan and put into a separate bowl. Keep these in their shells for garnishing.
Once your pasta is finished, strain and set aside.
In the same pan used to cook the clams, if you still have that sauce left add some butter to it and the clams that were REMOVED from their shells, followed by the pasta.
If you don't have any sauce left, that's alright, just add the butter and the clams out of their shells, let simmer for a few seconds and add the pasta.
Toss this very well and turn off the heat. Add the fresh parsley, oregano and just a little Parmesan and toss well.
Divide the pasta into individual serving portions and garnish with the clams that are in their shells.
Now you have a perfect Linguine with Clams for dinner or lunch :)
If you try this recipe please be sure to let me know in the comments! Don't forget to like share and subscribe and keep up to date!
Peace & Love
-Shiz
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