Linguine with Clam Sauce and Vegetables

| September 13, 2011

Episode 108: Cozy Carbs
Recipe: Linguine with Clam Sauce and Vegetables

Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.

Linguine with Clam Sauce and Vegetables

Serves 4 as a main course, 8 as a first course

1 pound linguine

SAUCE
2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped (1 cup)
1 teaspoon fresh oregano leaves
4–6 large garlic cloves, sliced (1/4 cup)
2 dozen cherrystone clams, shucked, cut in half with scissors, and kept in their juices
1/2 cup dry white wine
1/2 teaspoon freshly ground black pepper

VEGETABLES
1 tablespoon peanut oil
1 tablespoon unsalted butter
8–10 asparagus spears, trimmed, peeled, and cut into 1-inch pieces (1 cup)
1 1/4 cups chopped mushrooms (4 ounces)
2 medium zucchini, trimmed and cut into 1/2-inch dice (1 1/2 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/4 cups seeded and diced (1/2-inch) tomatoes
Freshly grated Parmesan cheese, for serving (optional)

Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente.

MEANWHILE, FOR THE SAUCE: Heat the olive oil and butter in a large skillet until hot. Add the onions and sauté for about 2 minutes. Add the oregano and garlic and cook for about 30 seconds. Add the juices from the clams and the wine, and boil gently for 7 to 8 minutes. Add the clams and pepper and bring to a simmer. Set aside.

FOR THE VEGETABLES: When the pasta is cooked, drain it in a colander. Add the peanut oil and butter to the pot and heat until hot. Add the asparagus, mushrooms, and zucchini, season with the salt and pepper, and sauté for about 2 minutes. Toss in the tomatoes and heat briefly to warm them.

Divide the pasta among individual plates or transfer to a large serving platter. Spoon the hot clam sauce on top and arrange the vegetables on top of the pasta. Serve immediately, with Parmesan cheese, if desired.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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Category: pasta, Recipes, shellfish, vegetables

About the Author ()

I am the Senior Digital Producer for KQED Food.  For the past 17 years, I have designed, produced and managed mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @wendygee and photoblogging at look2remember.

Comments (5)

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  1. linda says:

    lingunin w/ clam sauce

  2. Run 'N Buck ranch says:

    I watched Jacque make this recipe yesteray on PBS and went out today to buy the indgredients. This too will be one of my favorite, light summer dinners.
    The “Run ‘N Buch Ranch”, Powell Butte Oregon

  3. Cbren says:

    delicious!!

  4. bev says:

    sounds real good to me I will try it next week

  5. CATALDO MUGGEO says:

    thank you for sharing your stories and your memories they are the main ingredient THANK YOU