Pasta with Clams, Thyme, and Garlic Recipe
Ingredients
| Littleneck clams- 4 pounds , in the shell | ||
| Onion | 1 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm) | |
| Fresh thyme- 2 to 3 sprigs | ||
| Bay leaves | 2 | |
| Black pepper | 1 To taste | |
| White wine | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Thyme | 1 Teaspoon, finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Lemon zest | 1/4 Teaspoon, finely chopped | |
| Fresh tagliatelle or linguine- 12 ounces | ||
| Extra-virgin olive oil- 2 tablespoons | ||
| Lemon juice | 1/2 | |
Directions
GETTING READY
1. Start by rinsing the clams under cold running water
MAKING
2. In a saucepan, combine the first 7 ingredeints , and cover with a tight-fitting lid
3. Take the saucepan and place over gas, and simmer it, cover and steam for 4 to 5 minutes until the clams open up
4. Once the clams have steamed, then remove them c from the broth and set aside to cool for sometime, make sure that you discard the clams that do not open
5. Remove the broth from the pan and set aside, then shuck the clams over a bowl so that the released juices can pour down right into the bowl, set aside the shucked clams and add the juices to the reserved broth
6. Take a fine sieve and strain the broth through it
7. Taste the broth for saltiness, if it's too salty, then remove a tablespoon and replace it with water or fish broth, and finally set it aside
8. Ina small bowl, combine the chopped parsley, thyme, chopped garlic, and lemon zest , to make gremolata, set aside for sometime
9. In a pot, boil about a gallon of salted water and add the pasta to it, then cook for 1 1/2 to 2 minutes until the pasta is firm, later drain it
10. In a saucepan, place the clam broth, simmer it, and add the shucked clams, olive oil, and lemon juice, immediately take the pan away from the heat
11. Now place the clams and broth with the hot pasta in the pan, and add the gremolata and toss again
12. Finally transfer to a warm bowl and serve immediately
SERVING
13.Serve with a sauce of your choice or with salads
1. Start by rinsing the clams under cold running water
MAKING
2. In a saucepan, combine the first 7 ingredeints , and cover with a tight-fitting lid
3. Take the saucepan and place over gas, and simmer it, cover and steam for 4 to 5 minutes until the clams open up
4. Once the clams have steamed, then remove them c from the broth and set aside to cool for sometime, make sure that you discard the clams that do not open
5. Remove the broth from the pan and set aside, then shuck the clams over a bowl so that the released juices can pour down right into the bowl, set aside the shucked clams and add the juices to the reserved broth
6. Take a fine sieve and strain the broth through it
7. Taste the broth for saltiness, if it's too salty, then remove a tablespoon and replace it with water or fish broth, and finally set it aside
8. Ina small bowl, combine the chopped parsley, thyme, chopped garlic, and lemon zest , to make gremolata, set aside for sometime
9. In a pot, boil about a gallon of salted water and add the pasta to it, then cook for 1 1/2 to 2 minutes until the pasta is firm, later drain it
10. In a saucepan, place the clam broth, simmer it, and add the shucked clams, olive oil, and lemon juice, immediately take the pan away from the heat
11. Now place the clams and broth with the hot pasta in the pan, and add the gremolata and toss again
12. Finally transfer to a warm bowl and serve immediately
SERVING
13.Serve with a sauce of your choice or with salads
Chef
