Sure, green eggs and ham is a delicious dish, but have you ever had green pasta and clams?! Take the classic Linguine Vongole to the next level with Bowery herbs.
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Ingredients
- 4 tablespoons butter
- 1 clamshell Bowery Basil, stems removed, 6 pretty leaves set aside
- ½ cup roughly chopped chives
- ½ cup roughly chopped parsley (or 1 clamshell Bowery parsley)
- 7 cloves garlic
- 3 scallions
- 1 lemon, zested then cut into cheeks
- 3 tablespoons EVOO
- ½ teaspoon red pepper flakes
- ⅓ cup dry white wine
- ¼ cup clam juice
- 2.5 lb clams (preferably cockles)
- 1 lb long pasta (such as bucatini, spaghetti, or linguine)
Preparation
- Rinse the clams then set them in a bowl of room temperature water. Let them sit for ten minutes or until you see some sediment and sand collect in the bottom of the bowl. Remove the clams and rinse out the bowl, and repeat twice, or until the clams stop spitting out sediment and sand.
- In a food processor, immersion blender attachment, or blender, combine the butter, basil, chives, parsley, 1 clove of garlic, and lemon zest. Process until uniformly green and smooth. Set aside.
- Bring a large pot of salted water to boil.
- Thinly slice the remaining 6 cloves of garlic, as well as the scallions.
- In a large dutch oven or other high-sided lidded pan or pot, heat the olive oil over medium heat. Add the garlic and scallions to the oil once warm. Cook until they are dancing around and softened but barely browned. Add in the red pepper flakes and cook for 30 seconds.
- Deglaze the dutch oven with the wine and clam juice and simmer until about half of the liquid has evaporated.
- Add the scrubbed clams to the dutch oven and toss to coat in the sauce. Cover with the lid and let steam for 5-7 minutes (this time will depend on the size of your clams).
- Meanwhile, add the bucatini to the salted boiling water and set a timer for 4 minutes less than the package directs for al dente.
- Uncover the dutch oven and remove any clams that have opened into a bowl. Re-cover, and vigorously shake the pot to wake up the remaining clams. Steam for a few minutes more. Remove any clams that have not yet opened and throw them away. Put all of the opened clams into the bowl.
- Save two cups of pasta water and set aside. Transfer the bucatini directly to the dutch oven along with 1 cup of pasta water. Bring to a simmer and cook until the pasta is al dente and the sauce begins to thicken.
- Add in the green butter and toss vigorously until the sauce is glossy and clings to the pasta. Add the clams back and toss gently to combine.
- Serve topped with a basil leaf and with a lemon cheek.
Bowery Ingredients
