NATHAN ZUCKER
LINGUINE WITH CLAMS
If you are looking for a dish that will conjure intimacy and transform your ordinary dinner into an exceptional meal, look no further than Culaccino’s Linguine with Clams. Founder and Executive Chef Frank Pullara shares his recipe, a flavorsome and hospitable dish fit to enhance any occasion.
“Linguine with clams, pancetta, white wine chili sauce is a delightful fusion of bold flavors and delicate textures. The natural sweetness of the clams is complemented by the smoky richness of the pancetta, while the white chili sauce adds a subtle kick that ties everything together,” says Chef Frank Pullara. “I love this dish because it exemplifies how diverse ingredients can come together to create something truly special. The dish is perfect for an intimate dinner party or a celebratory meal, as it feels both luxurious and comforting, making any occasion feel extra special.”
Courtesy of Frank Pullara
Ingredients:
- 4 oz Linguine pasta
- 7-9 Manila or Littleneck clams, rinsed well
- 2 Garlic cloves, sliced
- 1⁄4 tsp Red chili flakes
- 1 Árbol chili each
- 1 Bay leaf each
- 1⁄4 cup White wine
- 4 oz Fish broth
- 1 tbsp Butter
- 2 tbsp Parsley, chopped
- 2 oz Extra virgin olive oil
- 1⁄2 oz Pecorino Romano, sliced
Directions:
- Bring salted water to a boil in a pot.
- Heat up oil in a sauté pan. Add sliced garlic and chili flakes and sauté until the garlic is toasted to golden brown.
- Add clams, árbol chili, and bay leaf. Deglaze with white wine. Simmer for a couple of minutes or until the raw liquor is cooked out.
- Add fish broth and cover the pan. Simmer for 2-3 minutes or until clams open up.
- At this point, cook the pasta in boiling water. Once the pasta is cooked, add half the parsley, butter, salt, and pepper to the clams and broth. Simmer for a couple of minutes so that the starch from the pasta helps give the broth some depth.
- Plate in a bowl and garnish with shaved pecorino cheese, parsley, and extra virgin olive oil.