| Ingredients
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Yield: 6 first-course servings
• 2 doz. cherrystone clams or 1 doz. quahog clams, washed
Vegetables
• 1 tbsp. peanut oil
• 1 tbsp. unsalted butter
• 8-10 asparagus spears, peeled, cut into 1" pieces
• 6-7 white mushrooms, chopped
• 1 med. zucchini, cut into 1/2" pieces
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 lg. tomato, peeled, seeded, cut into 1/2" pieces
Clam Sauce
• 2 tbsp. olive oil
• 1 tbsp. unsalted butter
• 1 med. onion, peeled and chopped (see onion prep)
• 2 tsp. fresh oregano, chopped
• 8 cloves garlic, peeled and sliced
• 1/2 c. dry white wine
• 1/2 tsp. black pepper
Pasta
• 1 tsp. salt
• 1 lb. pasta (linguine or spaghetti)
• 2 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 c. liquid from clam sauce
Garnish (optional)
• Grated Parmesan cheese
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Country Luncheon
Linguine with Clam Sauce and Vegetables
This new spin on an old classic
pairs fresh, creamy clams in a buttery,
garlic-wine sauce with a medley of sautéed vegetables.
Served over fresh pasta with a sprinkle of Parmesan cheese,
this heartwarming dish is perfect for an Autumn luncheon.
Preparation
For the clams:
Shuck the clams, reserving the liquid.
Use a tsp. to scrape the meat out of the shells.
Add to reserved juices. Stir to remove sand.
Lift clams one at a time, cut them in half with scissors,
and place in a clean bowl. Let clam liquid rest,
then pour it slowly over clam pieces, leaving behind residue. Set aside.
For the vegetables:
Heat oil and butter in a skillet.
Add all vegetables except tomato.
Add salt and pepper.
Sauté over high heat for 2 minutes.
Add tomato and toss lightly. Set aside.
Bring 5-6 qt. of water to a boil in a large kettle.
To make the clam sauce:
In a large skillet, heat olive oil and butter.
Add onion and sauté for 3 minutes.
Add oregano and garlic. Cook for 30 seconds.
Stir in juice of clams and wine.
Boil gently for 7-8 minutes, uncovered.
Add clams and pepper and boil. Set aside.
For the pasta:
Add 1 tsp. salt to boiling water in kettle.
Add pasta and cook until done.
Scoop out 6 oz. of pasta liquid and add to clams.
Drain pasta and transfer to bowl.
Add oil, salt, pepper and 1 c. juice from clam sauce. Mix well.
To serve:
Arrange the pasta on 6 plates or a platter and spoon clam sauce on top.
Arrange vegetables on top. Serve immediately with grated Parmesan.
Claudine comments...
"If you are like me, and shucking is not your strongest culinary attribute,
you can buy freshly shucked clams at any market that has great seafood,
or perhaps you can enlist the help of a friend for this chore.
Either way, this is a delightful dish, not to be missed!"
View Autumn Recipes: 1 | 2 | 3
Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin
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 Recipe Slideshow |
Keep the clams in the refrigerator; they open more readily when cold.
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| Technique Slideshows |
• shucking a clam
• chopping an onion
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Jacques' Tip:
The pasta should be cooked al dente
—a bit firm to the bite—which takes 8-10 minutes.
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Country Luncheon Menu
• Parsleyed Ham with
Rémoulade Sauce
• Linguine with Clam
Sauce and Vegetables
• Salad
• Red Wine Plums with
Plum Sherbet and
Cinnamon-Lemon Cake
Wines
• Pepi Two Heart
Sangiovese '97
• J. Moreau & Fils
Sauvignon de Saint-Bris
'98
See TV episode description
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