A couple months ago Sam and I were given the Williams-Sonoma Bride & Groom Cookbook by our friend Sara. We were delighted to discover that the writers of the cookbook are the married chefs of Foreign Cinema restaurant, our favorite restaurant in San Francisco. We were even happier when we tried this recipe and it turned out so well. The dish comes together in a snap: while the linguine is cooking, steam the clams in white wine, olive oil and garlic. Garnish with lemon zest and parsley and enjoy!
Preparation time: 15 minutes
Cooking time: 10 minutes
1 lb fresh clams such as littleneck or Manila, preferably baby clams
½ lb. dried linguine
1 Tbsp olive oil
1 large clove garlic, peeled and left whole
¼ cup dry white wine
Extra-virgin olive oil
1 tsp grated lemon zest
1 Tbsp chopped fresh parsley
Rinse the clams under cold water and rub away any dirt with your fingers. The clams should glisten and feel clean. Discard any clams that do not close to the touch.
Bring a large pot of water to a boil. Add the linguine and cook until al dente, tender but firm, according to the package directions.
While the pasta cooks, heat the olive oil in a sauté pan over medium heat. Add the clams, garlic, and wine. Cover and steam until the clams begin to open, 3-5 minutes. For clams that do not open, try to open them by inserting the flat end of a pair of tongs between the shells. If they open easily, return them to the pan. Discard any clams that do not open easily.
Drain the linguine thoroughly and add to the pan with the clams. Season the linguine liberally with salt and mix in a generous drizzle of olive oil. Toss. Divide the linguine between warmed plates. Ladle the clam mixture over the pasta with the clam juices. Drizzle with more olive oil and sprinkle the lemon zest and parsley on top. Serve at once.
p 141, The Bride & Groom Cookbook, by Gayle Pirie & John Clark, chefs of Foreign Cinema