Recipe: Linguini and Clams
We're really feeling this seafood pasta recipe from Timothy Klumper (IG: @cookworm)! Featuring Canton flat noodles, spicy Berkshire pork sausage, Manila clams, and black tiger shrimp, this dish is perfect for a fine dining night in. Try it out yourself and use #upgradetotuxton for a chance to be featured!
Linguini & Clams
1 lb Manila Clams
2 Large Black Tiger Shrimp, or 1/2lb of any size shrimp
1/4lb Spicy Sausage Links, cut into 1/4" diagonal slices
1 Small Shallot, julienned
2 Garlic cloves, sliced thin
1T Ginger, julienned
1 Jalapeno, seeded and julienned
1/2T Chili Flakes
2 C Seafood Stock (Chicken or vegetable stock can be substituted)
2 Portions of Dry Cantonese Flat Noodles
2T Unsalted Butter
Salt and Pepper (to taste)
- Before you begin to prep, bring 2 quarts of water to a slow simmer. You'll want to have this ready to cook your noodles later.
- Peel and devein shrimp, leaving the tails on for presentation. Dry with paper towel and arrange them on a plate to season later.
- Look through clams to make sure they are alive and fresh, using your sense of smell to detect any dead clams. This should also be done at the market when buying your product.
- Season the shrimp on both sides with salt and pepper. Add about 2T oil (I use vegetable or canola) to a deep saute pan or wok and set the heat to medium-high. Once the oil barely begins to smoke, carefully place your shrimp into the pan. Sear until you see the shrimp begin to turn white and a crust has formed around the edges. Flip and repeat. You don’t need to cook the shrimp all the way through here because we'll be cooking them in the broth later. Remove the shrimp onto a paper towel lined plate.
- In the same pan, add your sausage and cook over medium heat until golden brown on both sides. The edges should be crispy but not blackened.
- Leaving the sausages in the pan, add the shallots, garlic, ginger, and jalapeno, stirring to incorporate. Season these aromatics lightly with salt.
- Once the vegetables have caramelized, add the chili flakes and cook for a few seconds.
- Gently add the clams into the pan and stir them into the aromatics.
- Pour stock into the pan and cover with a lid. (TIP: If the pan or wok you are using doesn't have a lid, a smaller size pan turned upside down works as well)
- At this time, turn the pot with simmering water to high and season with salt to taste. Add your noodles and cook for 4 minutes.
- After 4 minutes, both the noodles and the clams will be cooked. Remove the clams.
- Add the noodles, reserved shrimp, and 1/4 cup of the pasta water into the pan with the stock and simmer until the shrimp are cooked through.
- Turn off the heat and add butter and lemon juice, stirring until the butter has melted. Season the broth to taste. (TIP: if the broth becomes salty, add stock or water)
For the ultimate presentation, first divide the noodles evenly amongst the plates. Then, use a spoon to arrange the shrimp, clams, and aromatic vegetables throughout the noodles. Voila, the dish is plated and ready to serve. Bon appetit!
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