Linguini with Clams and Linguica Sausage
with James Cole Chardonnay
Put a bit of umph into your traditional linguini and clams recipe with the addition of Linguica, a Portuguese smoke-cured sausage. Serve with sliced French bread to lap up the heavenly buttery sauce left in your bowl.
Ingredients (Serves 4)
• 1 lb. Linguini pasta
• 2-3 lb. Little Neck or Manila clams
• 11oz. Linguica (Portuguese) sausage
• 1 medium yellow onion
• 6 garlic cloves
• 1/4 bunch of fresh parsley
• 1/4 bunch fresh cilantro
• 1 cup white wine
• 6-8 tablespoons butter
• Olive Oil
• Red pepper flakes
• French bread loaf (fresh from your grocer’s bakery section)
• Garlic salt
|Rinse clams and set aside to soak in water for 20-30 minutes.
|Fill a large pot with water and set heat on high to bring to a boil. Adjust oven rack toward the top and preheat oven on broil.
Prepare ingredients while waiting for clams to soak and water to boil;
• Slice the Linguica lengthwise and then lengthwise again (in quarters) and then cut into small pieces about 1⁄4 inch thick. (They should look like small triangles.)
|In an extra large skillet (one with a lid), add 4 Tbsp. olive oil and place on medium
heat. Add Linguica and onion and cook while stirring for about 5 minutes. Add garlic and continue cooking and stirring for another 5-10 minutes until sausage and garlic are fragrant and the onions are translucent. You can add a little more olive oil if the mixture becomes too dry.
|While mixture is sauteing, add pasta to the boiling water and cook al dente (cooked but slightly firm) usually 10-12 minutes.
|Drain and rinse clams from soaking water and add to the sausage/onion mixture.
Add wine, butter, and half of the parsley and cilantro. Give a light stir and cover with a lid. Cook for approx. 10-15 minutes on medium heat. Stir occasionally while cooking. Remove from heat as soon as all — or most — shells are open (some shells will not open. Discard and do not eat unopened shells). Do not over-cook.
|When pasta is done, drain but do not rinse. After draining in a colander, put pasta
back into its pot and stir in 1/3 cup (5 Tbsp.) of olive oil and a dash of salt. Pour shellfish/sausage mixture (everything including all juices) into pot of drained pasta and carefully mix together.
|Place sheet pan with sliced bread into the broiler for 1-2 minutes (until top is just turning golden brown).
SERVE: Use tongs to dish pasta and shellfish into bowls and a spoon to top the pasta with juices/sauce from the bottom of the pot. Top pasta with a sprinkle of red peppers flakes and garnish with parsley and cilantro. Serve with broiled French bread.
Pair with James Cole Chardonnay.