Craving for Clams
- Briana Maggio
- Mar 28, 2017
- 2 min read
We are half way through lent which means a few more weeks of meatless Fridays. A staple in my kitchen these days is Chrissy Teigen's cookbook, Cravings. (Seriously, purchase a copy of your own, you won't regret it). One of my absolute favorite recipes from Teigen's book suitable for Friday dinner is Pepper's Spicy Clams and Pasta. It is the perfect fix for a quick, filling, insta-worthy dinner. Not to mention, steaming clams on your own is way easier than I imagined. I've included Teigen's easy-to-follow recipe for you all to try. Enjoy!
PS: She incorporates any dry white wine. I favor Bread & Butter Chardonnay. This wine is an all time fave, with its rich notes of vanilla bean and almond. It's extremely affordable, and you'll have plenty to enjoy a glass or two while cooking or to follow ;-)
PPS: You want to make sure your clams are de-sanded. I typically throw my clams in a bowl, fill it with cold water, and let them sit for 15-20 minutes. You can scrub them to follow, but I usually get right to cooking.
Serves: 4 Prep Time: 10 minutes Total Time: 20 minutes
Ingredients: Kosher salt 12 oz. dried linguine 1 stick unsalted butter 2 tbsp. extra virgin olive oil 8 cloves garlic, minced 1 tsp. red pepper flakes 1/2 cup dry white wine 1/4 tsp. freshly ground black pepper 2 lbs. Manila clams, scrubbed 1/2 cup chopped fresh parsley, plus more for garnish
Instructions:
1. In a large pot of heavily salted boiling water, cook the linguine until al dente according to the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.
2. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. When the butter foams, add the garlic and red pepper flakes and cook until the garlic is fragrant and very lightly golden, 2 to 3 minutes. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.
3. Transfer the opened clams to the pasta pot. (If some clams are stubborn, re-cover the pan for another minute or two; if the clams still don’t open, ditch them.) Taste the sauce and add salt to taste.
4. Add any remaining cooked clams and all the clam liquid to the drained pasta. Warm through over medium heat, adding the reserved pasta water as needed to help bind the sauce. Toss in the parsley, divide the pasta and clams among bowls, and garnish with more parsley if you want.
xx,
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