Linguine with Clams

#food #italianrecipes #cooking #italianfood #pasta #pastaqueen

Pegorino Romano and clams with linguini. Controversial but gorgeous, just like you. Ingredients. If there’s one dish my family, specifically my kids, go crazy over is a gorgeous linguin or spaghettto along. So, we’ve got the clams. We’ve got the pasta de martino. Now, why do I choose and this is a very important tip. Why am I choosing linguine over spaghetti? As my Neapolitan friend and worldrenowned pasta manufacturer Joseeppe de Martino from the past de Martino says, “The linguin a pasta shake is made for creaminess.” Why the side of the linguina pasta it’s a little thinner which means when you are emulsifying it right at the end it will melt a little bit and the starch from the side of the linguina will melt and help even more creating that starchy thickening effect in the sauce that you are making. So imagine we’re making the vong. Who doesn’t love the vong juice? The vongullet juice. For example, if you don’t want to do pasta one day, you could do extra vong juice with the help of white wine, a little extra splash of water and eat it by itself. You know, almost as a clam soup. You know, in different countries, in different culture, you have like clam chowder type. But we are making it southern Italian style neapolitan with a little twist of something that I’ve seen in a little tratoria in Rome. We’re adding shaves of pigorino romano at the end to garnish the dish with the lemon zest of course and a sprinkle of parsley. We’re going to make it a little bit extra just like you. A lot of people I see throw away the stems of the parsley, but this too has an incredible earthy parseliness, which we’re going to use in our little base for the clams. The best way for me to clean clams, very simple. You go to the fisher monger, you take the clams, you leave them in the fridge until a few hours before you’re ready to cook. Then you put them in water, sprinkle a little, like actually I would say a handful of sea salt. You mix them and you let them breathe out any sands and wash them over an hour or two, three or four times. Clean them up one more time of any residues and they’re ready to go in the pan on a medium flame. As soon as they go in, you put dry white wine and you let them cook until they open, a couple of minutes. Very important. Keep an eye and don’t overcook the clams. As soon as they open, they need to get out the pan, especially the little clams, which don’t take a long time to cook. So, as soon as they open and they’re all opening, you can also give them a little shake cuz that helps them pop open. You have to know that even clams can be overcooked. You do not want to overcook this gorgeous little element. You want to get them out of the pan as soon as they open. They’re pretty much all over. Very important. You see the just juices? Switch off the flame. You want them all. Once the pasta, the linguin is partly cooked, it finish its cooking in here. So, switch off the flame right now. Get rid of the garlic. And we reserve these juices for the pasta. Mia. Guys, imagine partly cooking the linguin. We are releasing it starches in the juices. My lord. Salt. Now, partly cooking the linguina. Halfway through. Whatever the cooking time is, you have that and then you finish it inside the juices of the clam. While we wait, we take some of the clams and we get the meat and we toss it back in the juices. Just a few for little mini surprises. Very important, do not toss away the tears of the pasta gods, aka the starchy pasta water that has got the starches released already in it. We’re going to be possibly using some of this water to finish the linguine cooking in the clam juices. A little pasta water. Tears of the pasta gods. I’m sorry. I apologize. You see how this pa banan is so family friendly. It even looks so gorgeous. Just like you. The way pasta cooks is it hydrates with whatever watery juicy content it has around it. So you see how we are basically letting it forcing this gorgeous pasta to not only release its final stages of starches but to hydrate with the juices. They basically virtually cook with the flavors embedded within of the clam juice. And this is the secret to the best pastas of all. Finish the last few minutes of the pasta cooking in the sauce with a little tears of the pasta. Switch off and ready to serve. Perfea. You see you’ve got clams everywhere. And now the topping ones. Drizzle of extra virgin raw. We have a little bit of parsley here just to top it off. Parsley. Parsley is gorgeous. And now that’s what we’re doing. We’re doing the unthinkable. Shaving some pigorino romano fresh on top. Pigorino Romano on the glams. Am I going to get exiled? I don’t know. I saw it in a Roman tratoria. The final touch, the lemon zest. Just gorgeous. Nana would be proud. Picture this. Summer is coming. You’re spending time with your family. You’re doing an outdoor lunch or even a dinner. Invite over some friends and you come at them with this vong porino lemon zest linguina. Are you kidding me? Now you got to try it. Your life will never be the same again.