Home Pasta Recipe for clams, lovage, linguine by Florence Knight | Pasta

Recipe for clams, lovage, linguine by Florence Knight | Pasta

Recipe for clams, lovage, linguine by Florence Knight | Pasta


Lovage leaves are one in every of my favorite herbs of the summer season. Assume freshly minimize grass with an intense natural flavour that’s typically described as much like the centre leaves of celery or a extra advanced parsley. Each flat-leaf parsley and celery tops work properly instead.

Serves six
clams 1kg, internet weight, palourde or manila
additional virgin olive oil 4 tbsp, plus extra for serving
banana shallots 2, peeled and sliced horizontally thinly
salt ½ tsp
garlic 1 clove, peeled and grated
dried chilli flakes ¼ tsp
linguine 400g
riesling wine 250ml
creme fraiche 75g
lovage 1 bunch, or flat leaf parsley, picked and roughly chopped
lemon juice to style
salt to style

Begin by making ready the clams. There are a lot of methods to do that however I discover the very best is to easily take away any damaged, chipped, open or sluggish clams. Then place them below chilly operating water and, utilizing your fingers, knock them about like they’d be on tough shores for a minimum of 5 minutes. Preserve eradicating the water till no grit is seen. Alternatively soak them in closely salted water for 20 minutes. Retailer them lined with a moist fabric on the floor within the fridge.

Place a big pot of salted water on a excessive warmth and convey to the boil.

Warmth the olive oil in a big, deep pot with a lid over a low warmth. Add the shallots, salt and cook dinner them for 10 minutes till gentle and translucent. Stir by the garlic and chilli, and cook dinner it for an extra 3 minutes.

Add the linguine to the boiling water and cook dinner for about 7-8 minutes in accordance with the packet directions till al dente.

Flip up the warmth and decrease the clams into the pan with the shallots and add the wine. Cowl and cook dinner them for 2-3 minutes, till the clams have popped open. Take away from the warmth and discard any clams which can be nonetheless closed. Stir by the creme fraiche and convey the sauce again to the boil for a few minutes. Drain the linguine, reserving a ladleful of pasta water, and mix each with the clams, turning gently to combine them by. Stir within the chopped lovage or herbs and pour over slightly additional virgin olive oil. Style, season with lemon and salt and serve instantly.

Florence Knight is head chef at Periods Arts Membership, London EC1



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