Staff clam linguine
This recipe is a twist on the favorite Italian classic, perfect for the days when prep time is limited.
- 2 medium tomatoes
- A few celery branches
- 500g linguine
- 2 cans clams (5½ oz each)
- ¾ cup olive oil
- 6 garlic cloves, thinly sliced
- 1 cup white wine OR white Vermouth
- 3 Tbsp Pasta ''staff'' spice blend
- 1 Tbsp light soy sauce (opt.)
- Juice of 1 lemon
- Parsley to garnish
Boil 16 cups of water in a large pot with 2 Tbsp salt.
Soak the tomatoes for 30 seconds in the boiling water. Remove using a slotted spoon and cool under cold water, then peel the tomatoes. Cut in quarters.
Sliver the celery and set aside the leaves for garnishing.
Cook the linguine in the pot of boiling water.
Strain the clams and set aside the juice.
Meanwhile, heat a pan that’s large enough to accommodate the pasta, on medium. Pour in the olive oil and sliced garlic. Simmer slowly while stirring constantly.
Once golden, add slivered celery and cook for another minute. Raise the heat to maximum and add wine, spices, soy sauce and clam juice. Cook at a rolling boil to emulsify the oil.
Drain the pasta when 3 more minutes of cooking is required. Set aside 2 cups of the pasta water.
Add the tomato quarters and the clams to the pan. Cook for 30 seconds, add the drained pasta and cook for another 3 minutes, mixing gently. There should be some leftover sauce in the pan, add a little bit of pasta cooking water if needed. Incorporate the lemon juice and a generous stream of olive oil. Serve immediately, garnish with parsley and celery leaves.