If you read Foodie Fatale regularly, you’ll know I love my seafood. Linguine and Clams tops my list as a simple way to enjoy fresh succulent clams. I’ve experimented with different preparations and recently discovered one that I particularly enjoy. Before I share, I want to be completely honest: I know it is highly transgressive to mix cheese and seafood. It is in fact an Italian sin. But I am hoping you will forgive me this one time.
This is what I did: I combined my classic linguine and clams with freshly prepared pesto, made from the last of my summer basil. Although the cheese is in the pesto, not sprinkled on top of the plate, I fear it is nonetheless immoral. Perhaps you can try the recipe and let me know if the transgression is worth the resulting pleasure. For me, it is.
Foodie Fatale’s Linguine With Clams And Pesto
Serves 4 to 6
½ cup extra-virgin olive oil
3 tablespoons butter
4 dozen little neck clams, cleaned
6-8 garlic cloves, peeled and minced
Hot pepper flakes
1 cup dry white wine
1/3 cup plus 1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
1 lemon, zested and juiced
½ cup fresh pesto (I prefer Silver Palate version)
Salt and freshly ground pepper, to taste
1 lb. linguine
In a large saucepan, heat olive oil and butter over medium heat
Add garlic and pinch of hot pepper flakes.
Sauté over medium-low heat approximately 5 minutes, until garlic is fragrant
Add white wine and simmer over medium high heat for 2 minutes.
Add lemon juice, clams, 1/3 cup parsley, oregano and lemon zest.
Cover and cook on high 3 to 5 minutes or until shells open (remove any clams that do not open).
Season with salt and pepper.
Drain linguine and toss with the sauce and pesto in a large serving bowl. Sprinkle with 1 tablespoon parsley and serve.