This is a classic, perfect weekday meal or a fun dinner party do. Super easy & foolproof.

When I first began cooking for myself Clam Linguini was a go-to. Canned clams, a bottle of clam juice, half a head of garlic and probably dried parsley, a splash of white wine and pasta, boom - I had a great dinner.
Years as a chef have elevated my current version of this still-simple dish. I have always made fresh pasta, learned from my grandmother & I still make it now. A couple of years ago I got the family pasta lessons from a Roman chef on a beautiful vacation to Civita di Bagnoregio all made by hand & I love that recipe, although I usually cheat and use the processor & pasta roller.
I get a pound of clams per person and clean them when I get home. Scrub them clean under cold water, discard any that are open or have chips big enough to expose the interior. Soak them in seawater or 2 tablespoons of salt whisked to dissolve into a quart of cold water (double that as needed to cover them) on the counter in a cool spot for about an hour. Carefully lift them out so as not to stir up the sand at the bottom, rinse, and set them in a colander over a bowl in the refrigerator until you're ready to cook.
When you're ready to cook, In a separate pot make your pasta. For the clams I mince a couple of cloves of garlic per person and rinse & mince fresh Italian parsley to taste. In a big pot with lots of good olive oil, I saute the garlic for just 1 minute, add the parsley, a fat pinch of red pepper flakes per person, clams, and a good splash of white vermouth or wine per person, cover & cook 3 minutes, check that the clams have opened, add the pasta, cook another minute or so, then plate it & top with a bit more parsley & Aleppo pepper.
With love,
Lynette La Mere
Founding Executive Chef & Owner






Photos by Lucas Oliver Oswald
Комментарии