Linguine with Manila Clams & Leeks
- 48 piece Manila clams
- 1 cup white wine
- 2 clove garlic minced
- 1/2 head fennel sliced
- 3 cups fumet can substitute vegetable broth or light chicken broth
- 4 teaspoons Neonata or your favourite child paste
- 2 cups pan roasted leeks leeks slowly sautéed in olive oil
- pinch black pepper
- 3/4 pound linguine
- 1/4 cup olive oil +1 tablespoon
- 1 tablespoon Italian flat leaf parsley chopped
- 8 leaves basil torn
- 1 lemon
- In a sauté pan over medium-high heat, sauté the fennel and the garlic until the fennel is soft. Add manila clams and deglaze with white wine.
- Add Fumet or stock. Cover the pan with a lid.
- Once the clams open, turn off the heat and discard all but a handful of the clam shells.
- Drop the pasta into seasoned boiling water, cook according to directions, until it is al dente.
- Just before the pasta is done, turn clam sauce back on medium-high heat (no lid).
- Drain the pasta and add it and the, neonata, black pepper and leeks to the clams sauce. Turn the heat to high.
- Drizzle ¼ cup olive oil into the sauce and emulsify, by flipping the pasta in the pan or stirring gently with tongs. The water, starch and oil will come together to form a homogenous sauce. The finished product should be moist, but not watery.
- Add the chopped herbs.
- Add fresh lemon to taste, and season with a final dose of salt and pepper. Plate in a warm bowl and pour the remaining clams and sauce over the pasta. Sprinkle the remaining parsley and finish with a tablespoon of your best olive oil.