Linguine with Clams in Spicy Pernod Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got the inspiration for this recipe from a dish we made in a cooking class I took recently, says Tracy McGillis of San Francisco, California. I added a few twists and came up with my own tasty version. Ingredients:
24 small hard-shelled clams such as littleneck or manila, well scrubbed |
1 teaspoon fennel seeds, coarsely crushed |
3 tablespoons olive oil |
2 scallions, finely chopped |
1 tablespoon minced garlic |
2 large plum tomatoes, seeded and chopped |
1/2 cup dry white wine |
1/4 cup water |
2 tablespoons pernod |
1/4 to 1/2 teaspoon dried hot red pepper flakes |
12 oz dried linguine |
2 tablespoons unsalted butter |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
2. Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
3. Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
4. While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
5. Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.
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