- Mancini pasta (linguine is our favorite, but other options work too)
- 2 cloves of garlic, sliced
- 1 whole fresh shallot, diced (crispy shallots are fun too)
- 1 cup of white wine (or white wine vinegar)
- 2 lb fresh savory blue clams
- 1/4 cup premium olive oil
- 2 tbsp butter
- Lemon zest and juice of a whole lemon
- Salt and pepper to taste (use less salt if using lightly or salted butter)
- Chopped fresh parsley
Preparation (Purging the Savory Blue Clams):
- Fill a large bowl with cold water, ensuring there is enough water to completely submerge the clams.
- Place the clams in the bowl of water and add 1/4 cup of salt. The saltwater will help the clams expel any sand or grit.
- Gently stir the clams in the saltwater for about 20 minutes. This agitation will encourage the clams to open up and release any sand or grit trapped inside.
- After 20 minutes, carefully lift the clams out of the saltwater and transfer them to a colander or strainer.
- Rinse the clams under cold running water to wash away any remaining salt or debris.
- Give the clams a final check, discarding any that are cracked or do not close when tapped.
- Now, your Savory Blue Clams are purged and ready to be cooked following the recipe instructions.
Note: Continue with the recipe instructions from step 1 onward.
- Cook the Mancini pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and diced shallot. Sauté for 2-3 minutes until fragrant and lightly golden.
- Increase the heat to medium-high. Add the white wine to the skillet and let it simmer for a minute to reduce slightly.
- Carefully add the fresh savory blue clams to the skillet. Cover with a lid and cook for 5-6 minutes or until the clams open up. Discard any clams that do not open.
- Remove the cooked clams from the skillet and set them aside. Leave the cooking liquid in the skillet.
- Reduce the heat to medium-low. Add the butter to the skillet and stir until melted. Add the cooked pasta to the skillet and toss it in the sauce until well coated.
- Add the lemon zest and squeeze the juice of a whole lemon into the skillet. Season with salt and pepper to taste. Toss everything together to combine.
- Return the cooked clams to the skillet and gently toss them with the pasta.
- Sprinkle the chopped fresh parsley over the dish for added freshness and color.
- Serve the Summer Savory Blue Clams Linguine immediately, while still hot. Enjoy!
Note: Remember to discard any clams that do not open during the cooking process.