A refined coastal Italian dish featuring sous vide clams, fennel aromatics, and a silky emulsified white wine butter sauce finished with fresh herbs and citrus.

2-3 servings

Ingredients:

• 2 lbs – littleneck clams (purged)
• 200g – linguine pasta (bronze-cut preferred)
• 2 tbsp – extra virgin olive oil (high quality)
• 2 tbsp – unsalted butter (European-style)
• 3 cloves – garlic (thinly sliced)
• 2 – shallots (finely minced)
• 1 small bulb – fennel (brunoise)
• 1/2 tsp – Calabrian chili paste
• 1/2 cup – dry white wine (Sauvignon Blanc preferred)
• 1/2 cup – clam stock
• 1 – lemon zest
• 1/2 – lemon juice
• 2 tbsp – parsley (finely chopped)
• 1 tbsp – chives (finely chopped)
• 1 tsp – tarragon (lightly chopped)
• To taste – salt
• To taste – black pepper

Speciality Items:

• Sous vide circulator Need it? Click here to start cooking
• Vacuum sealer Need it? Click here to start cooking
• Pasta Pot Need it? Click here to start cooking
• Fine chinois strainer Need it? Click here to start cooking
• Sauté pan Need it? Click here to start cooking
• Plating tweezers Need it? Click here to start cooking

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Steps:

1. Purge clams in salted water for 30-60 minutes. Rinse thoroughly.
2. Place clams in a vacuum bag with a splash of white wine and fennel trimmings. Seal lightly.
3. Sous vide at 122 degrees F (50C) for 12-15 minutes until clams open. Remove meat and strain liquid through a fine chinois. Reserve both.
4. In a copper sauté pan, heat olive oil and butter over low heat. Add shallots and fennel, cooking gently until translucent.
5. Add garlic and Calabrian chili paste. Cook briefly until aromatic.
6. Deglaze with white wine and reduce by about 70%.
7. Add reserved clam liquid and clam stock. Simmer gently until slightly reduced and flavorful.
8. Cook pasta in heavily salted water until just under al dente.
9. Transfer pasta directly into the sauce with a small amount of pasta water.
10. Emulsify by tossing continuously over medium heat while adding butter gradually until sauce is glossy and coats the pasta.
11. Add clam meat, lemon zest, lemon juice, parsley, chives, and a small amount of tarragon. Warm gently without overcooking.
12. Adjust seasoning with salt and pepper. Plate by twirling pasta into a nest and arranging clams. Finish with olive oil drizzle.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done