Warm and hearty dishes tend to be most sought-after in cold weather. Stews and soups might be go-to meals to warm us up in winter, but a rich dish of pasta featuring a savory, slightly spicy sauce and fresh clams can add a touch of heat that warms from within.
This recipe for “Razor Clam Linguine” from Edible Seattle: The Cookbook (Sterling Epicure) by Jill Lightner is sure to please this winter. While linguine is the pasta of choice in the recipe, spaghetti can be a suitable substitute. For a decorative touch, consider placing a few steamed clams on top of the plated pasta for instant impact if hosting guests.
Razor Clam Linguine
½ stick unsalted butter
¼ cup extra-virgin olive oil
1 cup finely chopped onions
2 cloves garlic, minced
Freshly ground black pepper
1 cup dry white wine
¾ pound linguine
1½ cups chopped (1⁄2-inch) razor clam meat
1 cup finely chopped fresh parsley
1 tablespoon chopped fresh oregano
Red pepper flakes (up to 1 tablespoon)
½ cup grated parmesan cheese, plus more for garnish
- Bring a large pot of salted water to a boil for the pasta.
- Heat the butter and olive oil together in a large saucepan over medium heat until the butter melts. Add the onions and garlic, season to taste with salt and black pepper and cook until almost tender, about 5 minutes, stirring a few times. Adjust the heat to medium-low, add the wine, and simmer until the liquid reduces by about two-thirds, about 10 minutes. When you add the wine, add the pasta to the boiling water and cook according to the package instructions.
- Add the clams, parsley, oregano, and red pepper to taste to the reduced sauce; simmer for 2 to 3 minutes to heat the clams through. Taste for seasoning and add more salt and black pepper if needed.
- Drain the pasta and transfer to a large serving bowl. Add the sauce and parmesan cheese and toss until well mixed. Serve immediately, topped with more cheese, if desired.
Cleaning tip: Drop clams into boiling water for a few seconds until their shells pop open. Snip off the tough, skinny neck; slice them lengthwise and cut out all the dark, digestive bits, leaving the white meat. Give them a final rinse to remove any last bits of sand.