Ingredients
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48 pieces Manila clams
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1 cup White Wine
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2 cloves Garlicminced
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1/2 head fennelsliced
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3 cups fumetcan substitute vegetable
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4 teaspoons Neonataor your favourite child paste
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2 cups pan roasted leeksleeks slowly sautéed in olive oil
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pinch black pepper
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3/4 pound linguine
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1/4 cup Olive Oil
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1 tablespoon Italian flat leaf parsleychopped
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8 leaves basiltorn
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1 lemon
Directions
- 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.