Linguine With Clams In Spicy Pernod Sauce
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
40
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tbsp
Garlic (minced)1 cup
White Wine (dry)1 cup
Water2 tbsps
Pernod340 g
Linguine (dried)2 tbsps
Unsalted ButterDirections:
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
3
Add oil and toss to coat clams
4
Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes
5
Add wine, water, Pernod, and red pepper flakes and bring to a boil
6
Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes
7
(Discard any unopened ones
8
) 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
9
Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce
10
Season with salt and pepper and serve immediately
11
Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately
12
Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes
13
Add oil and toss to coat clams
14
Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes
15
Add wine, water, Pernod, and red pepper flakes and bring to a boil
16
Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes
17
(Discard any unopened ones
18
) 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
19
Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce
20
Season with salt and pepper and serve immediately