Linguine with Manila Clams & Leeks
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Linguine with Manila Clams & Leeks
Description
This recipe uses Manila clams cooked in a pan with sautéed fennel and garlic, deglazed with white wine and simmered with fish or vegetable stock and a fish paste for a savory depth. The linguine is cooked al dente separately, then combined with the clam sauce, pan-roasted leeks, and black pepper. Olive oil is emulsified into the mixture along with fresh parsley and torn basil leaves, creating a glossy sauce that clings to each strand of pasta.
The final touch of fresh lemon juice brightens the flavors and seasons the dish before serving. The clams add a briny texture, while the leeks and fennel offer aromatic sweetness and softness, producing a balanced seafood pasta that highlights fresh ingredients without heavy cream or cheese.
This dish can be served warm in bowls with a spoonful of the remaining clam sauce and herbs poured over the top for a satisfying, seafood-forward meal.
Ingredients
- 48 pieces manila clams
- 1 cup white wine
- 2 cloves garlic minced
- 1/2 fennel sliced, head
- 3 cups fish stock can substitute vegetable, fumet
- 4 teaspoons Neonata or your favourite fish paste
- 2 cups leek 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
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.
Notes
User Reviews
Overall Rating
4.9
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