Harvest Linguine With Clams

What’s another linguine and clam dish gonna hurt? I’ve seen many pasta dishes with seafood, some look delicious, some are so-so and others well….I’ll be nice!

I usually do enjoy a lighter clam & pasta dish in the summer months but it’s the warmest October thus far in Toronto’s history of recording the weather. The 26C weather beckoned me to taunt the coming winter with more “summery dishes”.

I found this recipe in a cookbook by Anna & Michael Olsen’s Cook At Home. They are a Canadian talent, a couple and, from the sounds of things, enjoy that symphony of cooking together (that’s hot)!

Most people know Anna Olsen for her sweets TV show called Sugar but in this book, the couple opens up their kitchen and they share some sweet and savoury dishes with the reader.

I call this clam dish a harvest linguine because I noticed that all of the ingredients are at their prime now.

Clams are easy to clean, affordable, look pretty, a great dish for a romantic dinner and simply delicious.

Harvest Linguine With Clams

1lb. small clams
1/4 extra virgin olive oil
1/2 cup diced onion
1 small red pepper, cut into strips
1 rib of celery, cut into strips
3 cloves of garlic, minced
1 tsp. of fresh thyme
1/2 cup dry white wine
2 Tbsp chopped fresh Italian parsley
coarse salt & pepper
chili flakes
1/2 package of dry linguini

1. Rinse the clams in cold running water to get rid of the sand. Discard and broken clams or any that do close when tapped. Reserve in the fridge until you’re ready to start cooking.
2. Take your clams out of the fridge and place them in a bowl of cold water and throw in some flour or cornmeal to soak for about 30 minutes. This process will further allow the clams to spit out any remaining sand. Rinse in a strainer and reserve.
3. Bring a large pot of water to boil and then salt generously. Add linguini and cook until “al dente”.
4. In a large saute pan over medium heat, add oil, onion, red pepper and celery and saute for 2-3 minutes to soften. Add garlic and clams and toss to coat. Add wine and thyme, cover and steam for 8 -10 minutes. Once all the clams have opened, add parsley and season to taste (discard any clams that have not opened).
5. When your pasta is done, strain the water and then place the pasta back in the pot and toss some clam broth with the linguine.
6. Plate your pasta on a large platter or bowls, spoon over the clams and remaining broth and garnish with fresh parsley and some chili flakes.