Linguine with Manila Clams & Leeks

Name: Linguine with Manila Clams & Leeks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 pieces Manila clams; 1 cup white wine; 2 cloves garlic; 1/2 head fennel; 3 cups fumet; 4 teaspoons Neonata; 2 cups leeks; pinch black pepper; 3/4 pound linguine; 1/4 cup olive oil; 1 tablespoon parsley; 8 leaves basil; 1 lemon

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4.9

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Linguine with Manila Clams & Leeks

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

48 pieces Manila clams
1 cup white wine
2 cloves garlic minced
1/2 head fennel sliced
3 cups fumet can substitute vegetable
4 teaspoons Neonata or your favourite fish paste
2 cups leeks pan roasted, leeks slowly sautéed in olive oil
pinch black pepper
3/4 pound linguine
1/4 cup olive oil
1 tablespoon parsley Italian flat leaf, chopped
8 leaves basil torn
1 lemon

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Instructions

n a sauté pan over medium-high heat, sauté the fennel and the garlic until the fennel is soft. Add manila clams and deglaze with white wine.
Add Fumet or stock. Cover the pan with a lid.
Once the clams open, turn off the heat and discard all but a handful of the clam shells.
Drop the pasta into seasoned boiling water, cook according to directions, until it is al dente.
Just before the pasta is done, turn clam sauce back on medium-high heat (no lid).
Drain the pasta and add it and the, neonata, black pepper and leeks to the clams sauce. Turn the heat to high.
Drizzle ¼ cup olive oil into the sauce and emulsify, by flipping the pasta in the pan or stirring gently with tongs. The water, starch and oil will come together to form a homogenous sauce. The finished product should be moist, but not watery.
Add the chopped herbs.
Add fresh lemon to taste, and season with a final dose of salt and pepper. Plate in a warm bowl and pour the remaining clams and sauce over the pasta. Sprinkle the remaining parsley and finish with a tablespoon of your best olive oil.