posted by Miss McBooty on Pasta, Recipes, Seafood

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Jacques Pepin — You are one of my cooking heroes.  Jacque puts a new spin on this old classic by pairing fresh clams in a buttery, garlic-wine sauce along with a medley of sauteed vegetables.  This recipe is very forgiving, allowing you to use whichever vegetable you have laying around.  You can also purchase pre-shucked clams if you’re pressed for time.

Photo courtesy of Whole Foods Market

COOK TIME: 60 minutes (depending on if you buy pre-shucked clams or not)

SERVES: Six

 

INGREDIENTS:

 

• 2 dozen cherrystone clams or 1 dozen quahog clams, washed
• 1 tablespoon peanut oil
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8-10 asparagus spears, peeled, cut into 1-inch pieces
• 6-7 white mushrooms, chopped
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium onion, peeled and diced
• 2 teaspoons fresh oregano, chopped
• 8 cloves garlic, peeled and sliced
• 1/2 cup dry white wine
• 1 pound linguine or spaghetti pasta
• parmesan cheese
• salt and pepper, to taste

DIRECTIONS:

1. Shuck the clams, reserving the liquid.  Use a teaspoon to scrape the meat out of the shells.  Add to reserved juices.  Stir to remove sand.  Lift clams one at a time, cut them in half with scissors, and place in a clean bowl.  Let clam liquid rest, then pour it slowly over the clam pieces, leaving behind residue.  Set aside.
2. Heat oil and 1 tablespoon butter in a skillet.  Add all vegetables except tomato.  Add salt and pepper.  Saute over high heat for 2 minutes.  Add tomato and toss lightly.  Set aside.  Bring 5-6 quarts of water to a boil in a large kettle.
3. In a large skillet, heat olive oil and remaining 1 tablespoon of butter.  Add onion and saute for 3 minutes.  Add oregano and garlic.  Cook for 30 seconds.  Stir in juice of clams and wine.  Boil gently for 7-8 minutes, uncovered.  Add clams and pepper and boil.  Set aside.
4. Add 1 teaspoon salt to boiling water in kettle.  Add pasta and cook to al dente.  Scoop out 6 ounces of pasta liquid and add to clams.  Drain pasta and transfer to bowl.  Add oil, salt, pepper, and 1 cup juice from clam sauce to the pasta.  Mix well.
5. Arrange pasta in bowls or a platter and spoon clam sauce on top.  Arrange vegetables on top.  Serve immediately with grated parmesan.

Tags: Asparagus, Butter, Clam, Dinner, Italian, jacques Pepin, Linguine, linguine with clam sauce and vegetables, Mushrooms, Olive Oil, Pasta, Sauce, Seafood, Spaghetti, Tomato, Vegetables, Zucchini