Recipe: Andrew Zimmern's Linguine with Clam Sauce
Inspired by his Bizarre Foods travels through Boston, Andrew Zimmern creates his own version of a linguine dish with clam sauce.
The modern day Boston neighborhood where Paul Revere's former home once sat has, over the years, transitioned into an Italian neighborhood stacked with authentic eats and friendly neighbors. While retracing the path of Revere's infamous "Midnight Ride" in an episode of Bizarre Foods, Andrew Zimmern came up with an East Coast recipe to pay homage to this neighborhood. Watch the video below and following the instructions to see if you can recreate his linguine with clam sauce dish.
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- 1 pound linguine
- 3 tablespoons olive oil
- 3/4 cup white wine
- 1/4 cup water
- 48 little neck or cherrystone clams
- 1/2 cup olive oil
- 8 garlic cloves
- 1 pinch red pepper flakes, or more to taste
- 3 sprigs fresh oregano, leaves removed and reserved
- 4 tablespoons parsley, minced
Bring a large volume of salted water to a boil. Cook linguine to al dente according to package. Drain, and toss in 3 tablespoons of olive oil. Reserve
Place the wine and water in a large pot. Scrub the clams and add to the pot. Bring to a boil, cover and cook for 5 minutes or until all of the clams are open. Reserve clams to a bowl. Strain the cooking liquid through a sieve to remove any bits of shell or sand.
Place the remaining 1/2 cup of olive oil in a large sauté pan over high heat. Add the garlic, pepper flakes, oregano leaves and parsley. Sauté for a few minutes, then add the strained cooking liquid, clams and pasta. Toss everything together to heat through, allowing the noodles to soak up some of the liquid.
Season with salt and pepper.
Recipe compliments of Andrew Zimmern. Visit AndrewZimmern.com for more recipes like this.