ClamsSmall littleneck clams, as fresh as possible4 dozen
Olive oil~4 tbspest.
GarlicThinly sliced~4 clovesest.
Parsley (including stems)Stems used for flavoring the clams, leaves reserved for garnish~½ cupest.
White wine~1 cupest.
Chili flakes~¼ tspest.
Sea saltUsed for soaking clams to purge sand~to tasteest.
LinguineUsed for Italian version~10 ozest.
SpaghettiUsed for French version~10 ozest.
Lemon zest~1est.
ShallotsUsed for French version
~2est.
ButterUsed for French version~3 tbspest.
Fresh tarragonUsed for French version; anise seeds can substitute~1 tbspest.
Parmigiano-Reggiano cheeseUsed for French version~½ cupest.
Heavy creamSmall amount, used for French version~¼ cupsest.
Black pepper~to tasteest.
Steps
1
Soak the clams in salted water (a bit of cornmeal is optional) for about two hours to purge sand. Discard any cracked clams or ones that don't close when tapped.
2
Heat olive oil in a pan with sliced garlic and parsley stems, cooking gently without burning the garlic.
3
Add white wine, bring to a boil to cook off some alcohol, and stir in a pinch of chili flakes.
4
Add the clams, cover and steam. Remove each clam as soon as it opens to avoid overcooking; discard any that never open, as they are dead.
5
Set aside a few pretty empty shells for plating garnish, and remove the meat from the rest of the clams.
6
Strain the clam cooking liquid through a fine mesh strainer or cheesecloth twice to remove all sand, creating your clam broth. Divide it in half for the Italian and French versions.
7
For the Italian version: heat olive oil with a little sliced garlic, then add the clam meat, chili flakes, and half of the clam broth, warming through.
8
Add the pre-cooked linguine along with some pasta water, tossing until the sauce emulsifies and coats the pasta; finish with fresh parsley and lemon zest.
9
Plate the pasta, arrange the clams and reserved shells for garnish, drizzle with extra broth and parsley to finish the Italian version.
10
For the French version: sauté shallots in butter until lightly golden, add a touch of garlic, fresh tarragon, and parsley, then add the clam meat, remaining clam broth (adding wine or stock if needed), and chili flakes; bring to a boil.
11
Add lemon zest and a splash of cream, bring to a light simmer, then add the pre-cooked spaghetti with a little pasta water, tossing to combine.
12
Remove from heat and stir in butter and Parmigiano-Reggiano cheese, allowing the sauce to emulsify without breaking.
13
Plate the pasta, topping with extra cheese, black pepper, and lemon zest, then garnish with clams and sauce to finish the French version.
PrimedTableBETA
