Little Whale’s Linguine with Clams
This linguine with clams recipe from chef Michael Serpa is both aromatic and comforting.
Little Whale Oyster Bar’s Linguine with Clams
Photo Credit : Photos by Clare Barboza/Styling by Gretchen RudeThis flavorful linguine with littleneck clams recipe comes from chef Michael Serpa of Boston’s Little Whale Oyster Bar.
Yield:
about 6 servingsIngredients
Kosher salt for the boiling water, plus more to taste
2 cups dry white wine, such as pinot grigio
50 littleneck clams, washed
3 tablespoons extra-virgin olive oil
12 medium garlic cloves, thinly sliced
4 tablespoons salted butter, divided
1½ pounds linguine pasta
Zest of 1 lemon
2 tablespoons fresh lemon juice
½ cup lightly chopped fresh parsley
2 sprigs oregano lightly chopped (dried or fresh)
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Chopped parsley and clam shells, for garnish
Instructions
Set a large pot of salted water (2 tablespoons for every 6 quarts) over high heat and bring to a boil.
Meanwhile, put the wine and clams in a large Dutch oven. Cover and set over high heat. Bring wine to a boil, then reduce heat to a simmer and steam the clams until they pop open, 5 to 7 minutes. (To avoid overcooking, keep a close eye on the clams and transfer them to a bowl as they open.) Remove the last clams from the pot, then strain and reserve the liquid, avoiding any sand at the bottom of the pot.
Remove the clam meat from all but 10 of the shells (reserve those for serving). Chop the clams very lightly, as you still want big pieces.
Set a large (14-inch) skillet over medium heat and add the oil. Add the garlic and sauté until it just begins to turn golden. Add 2 tablespoons of the butter, melt, then add 1 cup of the reserved clam broth. Simmer the broth until reduced by half, then remove from heat.
Cook the pasta in salted boiling water according to package instructions until it is still firm in the center. Add the pasta to the pan with the garlic over medium-high heat, along with about 3/4 cup of the cooking water. Simmer until slightly reduced, then add another cup of the reserved clam broth. Continue to cook until the pasta is just tender and the broth is fairly thick (add the remaining clam broth as needed). Now stir in the remaining 2 tablespoons butter along with the lemon zest and juice, parsley, and oregano. Add the black pepper and crushed red pepper flakes to taste. Add kosher salt if needed, then toss the pasta. The sauce should not be watery, but wet enough to coat all the pasta well.
Sprinkle the clams over the pasta and let them briefly warm. I like to serve the pasta right from the skillet, decorated with a light shower of parsley and accompanied by the reserved clam shells, but you can also plate the pasta individually.
