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Cooking with Chef Singh
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Posted on Jun 25 2005
Linguine Pasta With Herb & White Clam Sauce
Recipe Ingredients for Four servings:
1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup white wine
1/3 cup bottled clam juice (OR Fish Stock)
1 lbs linguine
2 lbs Baby clams with shell
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped Basil leafs
Methods: Heat oil in a heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden. Add wine and stir. Add clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 10 to 12 minutes.
For Pasta Cooking: Cook pasta in a 6- to 8-quart pot of salted water until al dente, and then drain in a strainer.
While pasta is cooking, stir clams into sauce and simmer, covered, stirring occasionally, until clams are wide open, about 4 to 6 minutes. (Discard any clams that have not opened after 6 minutes boiling.) Remove from heat and stir in butter until melted.
Add pasta on to the clams along with parsley and salt and pepper to taste, then toss with sauce until combined well. Add cream and toss well.
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes and Julianne Basil leafs.
Chef’s Cooking Tips: Never add Parmesan cheese to pasta that is served with a fish or shellfish sauce.
