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RECIPE: Offshore Ale’s Linguini and Clams
- Yield: Serves 2
Description
Glen Caldwell, former kitchen manager for Offshore Ale Company in Oak Bluffs, made this pasta dish with chopped clams flavored with olive oil, lemon, garlic, and lots of fresh black pepper. This dish cooks super fast; once prepped, the cook time on this is about two minutes.
Ingredients
Units
Scale
- 10 to 12 ounces linguini
- Pinch of salt
- 1/2 cup olive oil
- 2 tablespoons fresh minced garlic
- 3/4 cup chopped steamed clams with about 2 ounces (1/4 cup) cooking liquid or clam juice*
- 3/4 tablespoon coarse ground black pepper
- 2 tablespoons fresh chopped flat leaf parsley
- 1/4 lemon
- Parmesan cheese, to taste
Instructions
- Bring a large pot of water to a boil. Add linguini and salt, and cook al dente, according to package directions.
- While pasta is cooking, in a hot sauté pan, add the olive oil, then garlic. Before the garlic starts to brown, add clams and liquid to heat them briefly, less than five minutes. (The liquid from the clams will prevent the garlic from burning and becoming bitter.) While stirring, quickly add pepper and salt, to taste, and then add parsley.
- Toss the clam mixture with linguini and squeeze the juice from lemon wedge over the dish. Garnish with Parmesan cheese and serve with bread for cleaning the bowl.
Notes
*To cook fresh clams: To get about 3/4 cup chopped clams, it takes about 2 dozen fresh cherrystone clams. Using a wide-bottomed pan with a lid, bring about 1 cup water to a boil. Add the clams, cover, and steam until the clams open (3 to 4 minutes for littlenecks or cherrystones). Let cool slightly, remove from the shell, and chop into small pieces. Save the clam juice.
