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Examine any fish or seafood you consider shopping for for its scent, says chef Eric Ripert, and settle for solely merchandise with what he calls “that contemporary, clear scent of the ocean.”
This check is especially essential when purchasing for shellfish, he writes in his informative new cookbook Seafood Easy (Urge for food by Random Home, $45), a group of greater than 80 of his recipes, together with a number of for clams. Discard, he directs, “any funky ones,” which means damaged or open.
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“A fishy odour is rarely good,” the chef insists.
At the moment’s recipe may hardly be simpler; the hardest half is lining up all of the elements so you’ll be able to whip up a clam dinner briefly order. Ripert, French-born and skilled, holds three Michelin stars at his legendary New York restaurant Le Bernardin. He’s a element man, as his e-book reveals. He supplies step-by-step shucking directions for shellfish and an equally detailed web page exhibiting how you can take away pin bones from fish with tweezers.
Linguine vongole
Serves 4
40 clams*
Tremendous sea salt
12 ounces (340 to 375 g) linguine
2 tablespoons (30 mL) additional virgin olive oil
2 garlic cloves, finely chopped
1 cup (250 mL) dry white wine
1 tablespoon (15 mL) finely chopped flat-leaf parsley
½ teaspoon (2 mL) crimson pepper flakes
Juice of ½ lemon
*Cockles could also be used.
Rinse clams, discarding any with damaged or open shells.
Convey a big pot of frivolously salted water to a boil over excessive warmth and prepare dinner linguine simply till tender, 10 to 12 minutes. Drain and hold heat.
Whereas pasta cooks, warmth a big, heavy frying pan over medium warmth and add oil. When oil is scorching, prepare dinner garlic for 1 to 2 minutes, then add clams and wine.
Cowl pan with a tight-fitting lid and shake gently. Improve warmth to medium-high and let clams steam till they open, 5 to 7 minutes.
Use a slotted spoon to switch clams to a big bowl. Add the cooked linguine to the sauce left within the pan and toss to coat. Season with parsley, pepper flakes and lemon juice, tossing to distribute elements.
Return clams to the pan, style, and modify seasoning with sea salt, pepper flakes or lemon juice to style.
Divide between 4 heated bowls, distributing clams evenly. Drizzle with slightly oil and serve.
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