Recipe: Linguine with Clam Sauce (5) and Udon Noodles with Japanese Clam Sauce

LINGUINE WITH WHITE CLAM SAUCE

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 pound linguine, freshly cooked
Grated Parmesan cheese (optional)

Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and saut until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.

Serves 4.

Bon App tit
February 1995

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE
"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."
Watch how to clean and prepare fresh clams and how to make your own pasta.

Active time: 25 min Start to finish: 25 min

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.

Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.

Stir in scallions, garlic, and tomatoes, then saut , stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)

While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

Makes 4 servings.

Gourmet
July 2000

Linguini with Clam Sauce
Recipe courtesy Rachael Ray Yield: 4 servings

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

Chairman of the Board Linguine with Clam Sauce
Recipe courtesy Emeril Lagasse, Yield: 6 to 8 servings

1/2 cup extra virgin olive oil
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 pounds littleneck clams
1 cup dry white wine
3 cups tomato sauce, recipe follows
1/4 cup chopped parsley
Salt
Freshly ground black pepper
2 tablespoons chopped oregano or basil
1 1/2 pounds linguine, cooked to al dente
Parmigiano-Reggiano cheese, to taste
1 loaf crusty bread

In a hot saute pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and saute for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.

TOMATO SAUCE:
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons finely chopped garlic
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 cups chopped, peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Black pepper
Pinch sugar

Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

Spaghetti with Brooklyn Red Clam Sauce
from Martha Stewart Living

1 tablespoon salt, plus more for seasoning
1 pound dried spaghetti or linguine
1/4 cup extra-virgin olive oil
2 garlic cloves, smashed and peeled
2 (6-ounce) cans chopped clams, with their juice
1/4 cup dry white wine
1 cup milled or crushed canned Italian plum tomatoes
1/4 teaspoon hot red pepper flakes
Freshly ground black pepper
Chopped parsley
1 tablespoon cold unsalted butter

In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the clams with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat to a simmer, and simmer until slightly thickened, about 5 minutes.

Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately

Udon Noodles with Japanese Clam Sauce
Recipe courtesy Hideko Pond, Hakusan Sake Brew Yield: 4 servings

1 package udon noodles
Steamed Clams:
1 pound littleneck clams
1/4 cup cooking sake
3/4 cup regular sake

Sauce:
3 tablespoons light olive oil
2 tablespoons butter
1/2 small yellow onion, chopped
2 tablespoons grated ginger
3 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
1/4 cup cooking sake
2 small seeded and chopped tomatoes
3 tablespoons finely chopped flat-leaf parsley
Salt to taste
1/2 cup whipping cream
1/2 cup clam juice (from the steamed clams)


Prepare udon noodles according to package directions, drain.
In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.

In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.

Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.