Linguine, mean "little tongues" in Italian, are long, flat noodles. In this recipe, they are teamed with fresh clams in a creamy white wine and parsley sauce. A little time-consuming to make, but well worth the effort.
- 4 pounds fresh littleneck or cherrystone clams
- 1/3 cup plus 1 tablespoon unsalted butter, divided
- 1 large onion, finely chopped
- 1 large stalk celery, thinly sliced
- 2 sprigs of fresh thyme
- 1 bay leaf
- 8 stems of fresh parsley
- 8 cloves of garlic, chopped
- 1 cup sliced button mushrooms
- 3 cups dry white wine
- Olive oil
- 1 pound dried linguine
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/3 cup chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Wash the clams, then soak for 1 hour in cold water, changing the water several times. While the clams are soaking, melt the 1/3 cup butter in a large stockpot. Add the onion and cook over low heat for 5 minutes, then add the celery, thyme, bay leaf, parsley stems, garlic, mushrooms and wine. Bring to a boil and cook for 5 minutes. Add the drained clams and cook, covered, for 5-8 minutes (15-20 minutes for large clams), or until they open. Remove the clams with a slotted spoon, discarding any that are unopened, and set aside to cool. Remove the meat from half the clam shells, rinse under cold water, drain and coarsely chop. Boil the sauce for another 10 minutes, then strain through a strainer lined with damp cheesecloth. Measure out 1 1/2 cups of the cooking liquid.
Bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the linguine according to the manufacturer's instructions. Drain well, toss with a little olive oil and keep warm.
Over low heat, melt the 1 tablespoon of butter in a saucepan. Stir in the flour and cook for 2 minutes. Remove from the heat and gradually whisk in the reserved cooking liquid. Return to the heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until thickened. Whisk in the cream and simmer for another 5 minutes. Add the whole and chopped clams, parsley and some salt and freshly ground black pepper. Cook for 30 seconds and serve over the linguine.
Chef's tips: Small clams are less tough than large clams.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
751 calories; 31g total fat; 215mg cholesterol; 349mg sodium; 47g carbohydrates; 2g fiber; 57g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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