Asari Clams With Garlic Sauce Recipes

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CLAMS IN GARLIC SAUCE



Clams In Garlic Sauce image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon plus 1/2 cup extra virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 pounds Maine butter clams (or littlenecks or mussels)
1 cup dry white wine
4 cups bottled clam juice or chicken broth, or more if desired
1 cup drained garlic confit (recipe follows)
1 tablespoon fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 pound linguine, cooked al dente

Steps:

  • In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
  • Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
  • Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams

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