Linguine & Clams with Preserved Tunisian Lemon and Calabrian Chilis
This recipe was part of the article “CONSERVAS DE CAMBADOS: FROM RÍA TO TIN” I wrote for Caputo’s Market
Linguine and Clams is one of my all-time favorite meals to make at home. While it traditionally calls for fresh manila or littleneck clams, not all of us live in places where those are easily sourced. That’s why, for years now, I’ve made mine with tinned cockles in brine. Undeniably easier and faster, I would also argue that due to the addition of that clammy brine they are packed in, this version of the dish is, dare I say, even more delicious. Today, I’ve taken my recipe one step further by creating it with almost exclusively pantry-friendly items sold by Caputo’s so you can make it at a moment’s notice, whenever those cravings arise.
TINGREDIENTS:
● 1x tin Conservas de Cambados Cockles from Galicia in Brine (medium size)
● 1⁄2 lb Rustichella d’Abruzzo Linguine
● 3 tbs Caputo’s Extra Virgin Olive Oil
● 2 tbs unsalted butter
● 4 garlic cloves (thinly sliced)
● 1⁄2 small shallot (minced)
● 1⁄8 tsp Mill Pepper Co. White Pepper (finely ground)
● 1⁄2 cup dry white wine (I used Grüner)
● 1⁄8 Les Moulins Mahjoub Preserved Lemon (rind and pulp separated and finely chopped)
● 2 tbs flat leaf parsley, finely chopped
● Divina Chopped Calabrian Chilis (to taste)
● Sea salt (to taste)
1. Get a large pot of salted pasta water going over high heat. Meanwhile, place a large stainless steel or non-stick skillet over medium heat. Add the olive oil, garlic and shallot and turn heat down to medium low, stirring until it becomes translucent and soft, being careful not to burn them. Add a pinch of salt.
2. Add pasta to boiling water and cook until al dente or just shy (it will cook a little more in the pan). While pasta boils, Add the white wine to the skillet and deglaze, bringing to medium heat until it reaches a simmer.
3. Once it has reduced by at least a quarter, open the cockles and ogle their beauty. Using the tin lid as a strainer, carefully pour the brine (without the clams) into the skillet. Stir until it begins to simmer, being careful not to scorch it. Stir in the white pepper. Stir occasionally while it reduces, about 2 minutes.
4. Add a ladle of the pasta water and turn heat to medium high. Stir consistently until a glossy sauce begins to form.
5. Once the pasta is cooked, add it all to the skillet (on low) along with the preserved lemon. Stir vigorously until the sauce is glossy and the pasta is well coated. If the sauce is too tight, add more pasta water.
6. Turn the pan off and add the cockles, butter and parsley, tossing until melted and combined. Finally, drizzle on the chopped calabrian chili followed by a couple pinches of flaky sea salt.
7. Serve the skillet family style or plate with more chopped chilis to your liking.
Canjoy!
Serves 3-4
