So last week I went over to my parents' house to help my mom recreate the magic that was our Florida linguine with clams. Let me just say that I didn't watch my mom or participate in the cleaning of the clams. I know she bought fresh clams from a very reputable fish market. She took them and stored them in cold water in the fridge for a few hours. She changed the water periodically to get the grit out of the clams (you don't want sandy pasta). She kept them stored in the cold water until she was ready to start the sauce. Everything else that we did to make the linguine with clams is included below. We also made fried calamari, which you can check out here.
|Linguini with clams|
1/4 cup extra virgin olive oil
5 cloves garlic, roughly chopped
5 dozen clams (cleaned)
1 cup white wine
1 large pinch red pepper flakes
1lb linguini pasta
2 tbsp butter
2 tpsb chopped Italian parsley
Bring a large pot of water to a boil over high heat. When it comes to a boil, add 1 tbsp of salt then add the pasta. Stir occasionally until cooked al dente (about 10 minutes but follow packaging less a minute or two).
Coat a large pot with enough extra virgin olive oil to coat the bottom of the pain. Add garlic and saute them over medium heat until translucent. Add a sprinkle of the chili flakes (more or less depending on your preference for spice). Do not burn the garlic (my mom hates that).
When the garlic is translucent and fragrant, add the clams, white wine and a small handful of parsley. Put a lid on the pot to make it steam. If you find it dry, add water (even better if you use the water from the pasta pot). Keep the clams cooking until they open, about 10 minutes. Pick out and discard and clams that do not fully open.
Remove the opened clams and set aside. Add the butter to the sauce and stir until melts into the sauce, then add the clams back into the pot.
Drain the pasta from the pasta pot and add the pasta to the sauce/clam pot. Toss and make sure everything is coated. It's not our preference but you can also add Parmesan cheese. Add parsley for garnish. Serve immediately.
While our linguini with clams was an enjoyably satisfying meal, it didn't quite match our magical Florida meal. The butter didn't really change the flavour or add the richness that we tasted there. My guess is that there was too much liquid from the white wine and steaming of the clams. Perhaps we would have been more successful had we made a separate sauce of olive oil, butter, parsley, garlic and de-shelled clams, and then added it back to the steamed clams. Or maybe we needed a lot more butter. Or maybe they did something in Florida that we will ever know. Perhaps on our next trip out there, I will revisit the restaurant and ask them for their secret!
|Linguini with clams|