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Clam Linguine




Source of Recipe


Seattle Times


List of Ingredients




Clams:

- 2 pounds Manila clams in shell
- ½ cup water
- ½ cup dry white wine
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 2 sprigs Italian parsley
- 1 (5-inch ) sprig fresh oregano
- Cheesecloth

Sauce:

- 3 tablespoons olive oil
- 1½ cups finely sliced yellow onion
- 1 tablespoon minced garlic
- 1½ teaspoons minced lemon zest
- 2 tablespoons lemon juice
- ¼ cup chopped Italian parsley
- 1 tablespoon minced fresh oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 10 ounces (about 4 cups broken) dried linguine
- ½ cup pasta cooking water
- 1/3 cup freshly grated Parmesan



Recipe



1. To prepare clams: Scrub and soak clams; drain. Check each clam to make sure it's alive; discard those that aren't.

2. In a large pan, combine water, wine, garlic, lemon juice, parsley and oregano sprigs. Bring to a boil, add clams and cover. Reduce heat and simmer 5 minutes. Remove clams that have opened and continue cooking 3 to 5 minutes longer or until shells have opened. (At this point, shells that don't open can be discarded.) Strain broth through a cheesecloth-lined strainer. Remove clams from shells and refrigerate both clams and broth if not using right away.

3. To prepare sauce: In a 12-inch skillet, heat the olive oil over medium heat. Add the onions and sauté 5 minutes. Reduce heat to medium-low and add garlic. Cook 10 minutes, stirring occasionally, until the onions are golden. Add reserved clam broth, lemon zest and juice, half of the parsley and oregano, and salt and pepper. Simmer 5 minutes. Add clams to sauce and warm through on low heat.

4. Cook the linguine according to package directions. Reserve ½ cup pasta cooking water, then drain pasta. Put both cooking water and pasta into the sauce; stir over low heat about 5 minutes to blend the flavors.

5. Stir in cheese and remaining herbs, tossing until pasta is coated. Serve immediately.

Note: You can also use two 6½-ounce cans chopped clams in this recipe. Drain and measure broth. Add equal parts water and wine to make 1 cup liquid. Add garlic, lemon juice and herbs as in Step 2; simmer 5 minutes, then strain. Proceed with the recipe as written.