https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Main Course
  • Linguine with Manila Clams & Leeks

Linguine with Manila Clams & Leeks

Posted on Sep 11th, 2015
by Erling WuBower
Categories:
  • Main Course
  • Seafood Recipes
  • Southern European Cuisine

Linguine with Manila Clams & Leeks

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 48 pieces Manila clams
  • 1 cup White Wine
  • 2 cloves garlic minced
  • 1/2 head fennel sliced
  • 3 cups fumet can substitute vegetable
  • 4 teaspoons Neonata or your favourite child paste
  • 2 cups leeks pan roasted, leeks slowly sautéed in olive oil
  • pinch black pepper
  • 3/4 pound linguine
  • 1/4 cup olive oil
  • 1 tablespoon parsley Italian flat leaf, chopped
  • 8 leaves basil torn
  • 1 lemon

Instructions
 

  • n 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.

Notes

LINGUINE WITH MANILA CLAMS & LEEKS
Tried this recipe?Let us know how it was!

Erling WuBower

Nico Osteria’s chef de cuisine and 2015 James Beard Foundation “Best Chef: Great Lakes” nominee, Erling Wu-Bower’s focus and intensity has driven him to great creative heights in his pursuit of invoking the spirit of coastal Italy in the states. Wu-Bower started his culinary career under Chef Paul Kahan’s tutelage, and has worked with One Off ever since. Cooking runs in Wu-Bower’s blood; his mother is an accomplished food writer and his father a food loving Cajun. He had little choice but to pursue a career in what he was taught and loved most—food. “I don’t know what else I’d do; cooking has been ingrained in my soul. There aren’t many people who get to go to work and practice their passion every day.” Family came first, but at an early age Wu-Bower found mentorship in acclaimed chef, and close family friend, Rick Bayless—it was Bayless who inspired his love of seafood, teaching him to expertly prepare fish. After attending the University of Notre Dame as a philosophy student, Wu-Bower joined Chef Paul Kahan’s culinary team at avec as a cook. A few years later he opened The Publican as Sous Chef, and there under the careful watch of Brian Huston, learned what it meant to be a chef. Wu-Bower stayed with The Publican until it outgrew its space, crossing Green Street to help open Publican Quality Meats, where he served as Executive Sous Chef of both kitchens. Wu-Bower then returned to avec as Chef de Cuisine, where he embraced the restaurant’s core cuisine while making the menu his own. In 2013, Wu-Bower embarked on his biggest challenge to date, opening Nico Osteria. There, he combines his love of fresh seafood and ingredient-driven fare to produce a singularly memorable dining experience. Portrait by: Derek Richmond

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.