A Word From The Cook
“Shellfish lovers will fall for this dish hook, line and sinker. Linguica ads smoke and spice. Truly one of our favorite dinner party delights!”
45 Minutes to an hour
6-8 People (Halve the recipe if you're serving 4)
- 2 Pounds linguini
- 3 Pounds Shellfish (Manila or Cherrystone clams and medium sized mussels are a great combination). Note: Refrigerate shellfish in the original leak proof container immediately after purchase for no more than 2 days.
- 2 Pounds Linguica - sliced 1/8 inch thick on an angle as shown
- 1 Large Onion (white or yellow)
- 1 Bunch fresh Cilantro (lightly chopped for garnish)
- 2 Lemons sliced for garnish
- 1 Tablespoon Italian seasoning or your favorite spice combination
- 1 Cup white wine
- 3-4 Tablespoons olive oil
- 1/4 Cup butter (sliced into pats)
- Kosher salt and red pepper flakes to taste
- Optional: garnish with Parmigiano Reggiano
- Serve with warm crusty bread!
- Step 1 – Clean & Soak Shellfish
- Scrub shells (if necessary) to remove grit. Inspect the clams; toss any that are cracked or open. If using mussels, remove beards (silky threads) with needle nosed pliers.
- Soak shellfish in clean cool water to expel sand, grit and other impurities that are trapped inside the shells, until they are ready to cook. If excess dirt and grit is visible, change water.
- Step 2 – Sauté Onions and Linguica & Steam Shellfish
- In large pan (7 quart), sauté sliced linguica in olive oil over medium heat until sausage is browned.
- Add chopped onions, garlic, a pinch of salt and Italian seasoning. Continue to cook until onions are soft and translucent.
- Add shellfish and half of butter pats on top.
- Increase heat to medium high.
- Add wine and cover pan with a lid to allow shellfish to begin to open.
- After 5 minutes, add balance of butter in pats over top. Cover again and continue to steam for another 3-5 minutes, until shells are open and fully cooked.
- Step 3 – Combine with Pasta
- Boil linguini until al dente. (You can do this while shellfish are steaming)
- Rinse pasta in a collander and return to pot to retain heat. Toss with a drizzle of olive oil to keep from sticking.
- In an extra large mixing bowl combine pasta with shellfish, sausage, juices and all.
- Mix gently to ensure flavors from sauté and shellfish adhere to pasta. Add kosher salt and red pepper flakes to taste.
- Serve in large bowls. Garnish generously with Cilantro and lemon wedges.
- SErve with warm crusty bread. Don’t serve or eat any shellfish that are unopened.
- Purists say don’t mix parmesan with shellfish. But we like to sprinkle fresh Parmigiano Reggiano on top!