- A Garlic
- Bread Crumb
- Sourdough Bread
- The Crusts
- Lemon Zest
- White Wine
A lot of ingredients that comes together pretty quickly, but it’s all about the technique and the proportions. So this is to me the ultimate version of linguine and clams. Okay the first thing i’m going to do is make a garlic bread crumb mixture. I’ll take a couple of garlic cloves, these go into the food processor. I four ounces of sourdough bread, the crusts have been removed and it’s cut into half-inch pieces same thing pulse. Until i find crumbs i have a couple tablespoons of oil that’s heating up in the dutch oven and i add the bread crumbs and these will just crisp and brown in the oil and then i bring them back over here put them back into this bowl.
So i will add a little bit of salt to this and then a little lemon zest just toss that all around. Okay i have my remaining garlic. Here we started off with 12 cloves and i’m using a special tool to slice it. This is a mandolin, so i have it on a very thin setting. I just want thin shavings and same with garlic. I’ve really found that it’s hard to add too much parsley to the dish. So now i’m going to start to build the sauce for my linguine and clams. But i’m going to bring over to the stove as well – anchovies plus a half teaspoon of crushed red pepper flakes. So here’s the process i start to brown the garlic cloves. I dissolve the anchovies and kind of cook the red pepper flakes into the oil.
Then i stop the cooking with a third of a cup of white wine. I have two pounds of profit little neck clams. So this will take about five minutes, but the smaller ones to open may be more like seven minutes for the slightly larger one. So they’re almost all open some of them are so closed. So i’ll put the lid back on and they’ll go for another minute or two. Because any stubborn clams leftover that don’t open just get rid of them. Because they may be went in not alive. I’m gonna route it’s dead to me. Because it’s dead all my fans are out and to keep them warm. I cover them with a little foil. Now i’m ready to cook the pasta, so this is 12 ounces of linguine. I’m only cooking this pasta for half the time recommended on the package and that’s because i wanted to finish cooking in the linkwood release by the clams. So it absorbs the liquid and releases its starch into the sauce. What i’m going to do now.
Before i transfer the pasta is add a cup of the cooking liquid to the sauce i need that extra liquid for the pasta to finish cooking pasta goes in and you can really kind of see that the texture of the sauce is changing starting the sick enough and get really glossy back on the board. I have all the parts that i chopped and also two tablespoons of butter. I think a good sign of properly made linguine and clam. So that there’s not a lot of liquid left in the pot after you’ve played it another trick that i love doing. When i use breadcrumbs is to fold some of them into the pasta, because it absorbs the sauce and clings to the noodle and it creates this like really lovely third texture in their final snap. You can’t forget is to add the clams back in. Now it’s time to plate, it’s noon so it’s lunchtime the whole test kitchen is ready to dig in. I’m so excited thank you for watching me make one of my favorite dishes of all time linguini and clam you [music]..