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Linguine with Asian Clam Sauce Serves 4 ¼ cup extra-virgin olive oil 2 ounces thinly sliced pancetta, cut into strips 1 tablespoon finely grated fresh gingerroot 4 garlic cloves, minced 1 tablespoon Chinese fermented black beans, soaked for 5 minutes in cold water, drained and chopped 2 teaspoons sugar 2 tablespoons low sodium soy sauce 3 tablespoons sherry 2 cups low sodium chicken broth 30 small (about 2-inch) hard-shelled clams, scrubbed well ¾ pound linguine 1 tablespoon cornstarch, mixed with 2 tablespoons water ½ cup finely chopped scallions (the white and green part) 2 teaspoons Asian sesame oil Chiles as garnish Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil over moderate heat. Add the pancetta and cook stirring for 3 minutes. Add gingerroot, garlic, and black beans and cook, over low heat, stirring for 1 minute. Add sugar, soy sauce, sherry, chicken broth and clams. Cover and cook over high heat, transferring the clams with tongs as they open to a bowl. Discard any clams that do not open. Let the opened clams cool until they can be handled. Remove them from the shells and chop them. Add the linguine to the boiling water and cook for 8 to 10 minutes or until al dente. Bring the mixture in the clam pot to a boil. Stir the cornstarch mixture and whisk it in. Simmer for 1 minute and stir in the clams, any juice from the clam bowl, the scallions, sesame oil, and the pasta. Toss well and serve. Garnish with fresh chiles. Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton Silica Appliance and Electronics • info@silicaappliance.com Appliances • Electronics • Gas Grills • Home |
