I know there hasn’t been a post on this blog in a week! We have been cooking, but we’ve been having problems with the photography. Our little space is fairly dark, especially now that summer is coming to an end, so until we have some new camera equipment (on the way!), it’s difficult to show off the appetizing food. Until then, try out one of Sam’s newest recipes.
I have to say that I’m super proud of this one. I thought it up all on my own and it turned out great on the first try! The subtle sweet flavor of the clams with the rich white wine sauce over pasta is absolutely delicious. For those of you who might be a little timid about cooking seafood, this is definitely a good one to try; it’s really easy!
Clams and Linguine with White Wine Sauce
5 lbs, littleneck clams (should be about 50 clams)
¼ lbs pork belly, cubed (you can substitute with bacon, just not the maple kind)
½ bulb of fennel, chopped
8 cloves garlic, chopped
1 lbs dried linguine
1 bottle of dry white wine, room temperature (chardonnay would work great)
2 cups grated Parmesan cheese (please don’t use that powdered stuff)
½ cup flat leaf parsley, chopped
2 tbsp butter
2 tbsp extra virgin olive oil
¼ cup heavy cream
¼ cup flour
1 tsp salt
1 tsp pepper
¼ tsp crushed red pepper
First, rinse the clams in a colander under cool water. Check to make sure that they are all firmly closed in their shells. If you find any that are open or have cracked shells, throw them away. Once they’re clean, set aside.
In a deep saucepan melt 2 tablespoons each of butter and olive oil over medium heat. Then add the pork fat and cook until it begins to render a bit. Now is a good time to start your boiling your pasta. Next add the fennel and sauté until it becomes translucent. Add the garlic and cook for 1 minute, you do not want it to burn.
Now add the clams, white wine, 1 teaspoon each of salt and pepper, and a pinch or crushed red pepper. Cover and simmer for about 5 minutes until all of the clams have opened their shells. When the clams are done, remove them with a slotted spoon and add them to the strained, cooked pasta in a large pot and cover to keep warm.
Uncover the white wine mixture and cook on high heat until it reduces by half. Add ½ cup heavy cream and continue to cook until the mixture again reduces by about half. Add the flour and whisk briskly for 1 minute. Pour the mixture and the grated Parmesan over the pasta and clams and mix together thoroughly.
Garnish with chopped parsley and serve with a sliced baguette. Enjoy!