This one goes out to our friends Keith and Channing, with whom we’ve shared many fond memories over this very dish. Served in a communal bowl with lots of tongs and spoons and slurping and shelling – you can’t help but have a good time!
Clams Linguine Primavera
5-ish pounds clams (usually one of those net bag things full)
¼ onion, cut into strips
1 bell pepper, cut into strips
1 pound mushrooms, cut into halves or quarters
1 yellow squash cut into rounds
½ medium zucchini, cut into rounds and halved
1/3 pound asparagus
2 tablespoons freshly minced garlic
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cups white wine
1 cup heavy whipping cream
1/2 cup freshly chopped basil
Salt and pepper to taste
linguine noodles (I’m using fresh pasta today)
About clams: Purchase clams a couple of hours before making dish. Sort the clams, throwing away any damaged ones. Rinse clams thoroughly and place in a large bowl and cover with VERY cold water. Let soak 30 minutes – 1 hour while you prep everything else.
- Before you start cooking clams, in a pasta pot, bring a pasta water to a boil.
- In a separate large pot, over medium heat, melt butter in olive oil. Add in onions, bell pepper and mushrooms. Sprinkle with a little salt and pepper. Cook, stirring occasionally, until onions start to turn translucent.
- Stir in wine, whipping cream, basil and garlic. Let mixture come to a simmer. Taste the liquid to see if it needs more salt. Adjust for taste.
- Place clams, asparagus, zucchini and squash in wine/cream liquid and cook until clams open – (around 7-10 minutes), shaking pan or gently stirring occasionally to redistribute. Clams are done when they begin to open. If clams do not open, they should be discarded.
- Meanwhile, drop pasta in the pasta pot. Cook according to package directions.
- Once pasta is done, drain and put in a large communal bowl. Dump clams, vegetables and broth on top.
- Garnish with some freshly grated parmesan and serve with warm french or sourdough bread.