Littleneck Clams Linguine In White Wine Cream Sauce
From foodie4eva 13 years agoIngredients
- 2 dozen Live Fresh littleneck clams in-shell shopping list
- 1 pound linguine or spaghetti (or other preferred pasta) shopping list
- 1/4 cup Cold first press extra virgin olive oil (good quality oil makes a big difference in this dish!) shopping list
- 1/4 medium sweet onion, diced shopping list
- 2 cloves fresh garlic shopping list
- 1/2 cup white wine (on the dry side works best---I like Pinot Grigio) shopping list
- 1/2 cup chicken stock shopping list
- 1/2 cup heavy cream shopping list
- 10-12 oz. fresh spinach leaves shopping list
- 1 to 3 tablespoons fresh, salted butter shopping list
- 1/4 tsp. to 1/2 tsp. red chili flakes (depending on how spicy you like it) shopping list
- Zest and juice of 1/2 lemon shopping list
- 1/4 cup fresh, finely chopped mixed tarragon, oregano, rosemary, thyme, and basil shopping list
- fresh chopped cilantro or Flat-Leafed parsley for garnish shopping list
- sea salt and coarsely cracked black pepper to taste shopping list
How to make it
- Vigorously clean the clams under cold water, using a stiff brush to get all the dirt off
- Heat water and a good amount of salt in a large pot to a rolling boil and prepare pasta al dente
- In a large skillet, pre-heat the Olive oil to medium low
- add chili flakes and garlic, and let these slow-cook for several minutes until the onions are transluscent
- turn the heat up to medium high and immediately
- Add the spinach and saute slightly, just until it is reduced in volume
- Add the white wine
- Add the chicken stock
- Turn down the heat to simmer
- Let this reduce for about 5 minutes
- Add the cream, mix well
- Add the chopped herbs (except for the parsley)
- Add the butter
- Add the zest and juice of 1/2 Lemon, stir
- Turn the heat up to medium high, and stir until the sauce simmers through the stirring, then turn heat down slightly to maintain a hard simmer
- Add salt and pepper to taste
- Add the clams, and let them hard-simmer, covered, until the clams pop open--about 5-7 minutes (baste a couple times to infuse flavors over the clams)--the sauce will reduce a bit further
- Plate pasta on a deep-lipped plate or shallow, open bowl
- When clams are open, spoon clams and sauce over the pasta, garnish with fresh cilantro/parsley and serve with crusty Italian or French bread, and pair with a nice dry white wine (preferably the Pinot that you used in the dish)
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- fireworks Nowhere, Us
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The Rating
Reviewed by 1 people-
Perfect combination of flavors! I had most ingredients on hand save the spinach and cilantro or parsley so I omitted the spinach and used basil as a garnish. So pleased - as is my boyfriend who says it's one of the best dishes I've ever made :D
fireworks in loved it
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