Italian · Main
Seafood Linguine
Clams, wine, garlic, parsley — the trick is a double emulsion of clam liquor and starch so the linguine drink the sea without a drop of cream
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- linguine — 400 g
- palourde clams (vongole veraci), purged — 1.2 kg
- extra virgin olive oil — 70 ml
- garlic, sliced paper-thin — 3 cloves
- dry white wine — 100 ml
- flat-leaf parsley, stems and leaves separate — 10 g
- dried chilli — 0.5 g
- lemon zest — 1 pinch
- black pepper — to taste
Method
- Purge clams 2 hours in 3% salt water; scrub and drain.
- Open clams: hot wide pan, half the oil, parsley stems, wine, then clams; lid on 2–3 minutes. Pull each clam the second it opens.
- Strain the liquor through muslin. Pick half the clams, keep half in shell.
- Sizzle garlic and chilli gently in remaining oil; add the strained liquor.
- Boil linguine to 3 minutes under al dente in barely salted water; transfer to the pan.
- Finish the pasta in the clam liquor, adding pasta water in splashes, 3 minutes until creamy and al dente.
- Fold in all clams and chopped parsley; toss 30 seconds with a final thread of raw oil.