Linguine and Smoked Clams

Name: Linguine and Smoked Clams
Cuisine: American
Ingredients: 32 medium-size fresh littleneck or cherrystone clams, in their shells, cleaned in several changes of cold water; 32 medium-size fresh littleneck or cherrystone clams, in their shells, cleaned in several changes of cold water; 32 medium-size fresh littleneck or cherrystone clams, in their shells, cleaned in several changes of cold water; 32 medium-size fresh littleneck or cherrystone clams, in their shells, cleaned in several changes of cold water; ⅔ cup extra-virgin olive oil; 5 garlic cloves, minced; 2 medium shallots, minced; ½ to 1 teaspoon crushed red chile flakes; 1 cup dry white wine; ½ cup clam juice or seafood stock; ½ cup clam juice or seafood stock; ½ cup minced flat-leaf parsley; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; 1 pound linguine, cooked al dente; ½ cup peas, fresh or thawed frozen

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is as easy as life gets. Clams go into the smoker whole and simply yawn open when they’re ready to eat. Mix them with a simple sauce and hot linguine and ring the dinner bell.

Ingredients

32 medium-size fresh littleneck or cherrystone clams, in their shells, cleaned in several changes of cold water

Americas
United States
Fish course
Pasta
Dinner
Pescatarian

Method

Prepare your smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Make the sauce, first warming the oil in the skillet over low heat. Add the garlic and shallots and sauté slowly until the garlic turns pale gold. Add the chile flakes, wine, and clam juice and simmer until the liquid reduces by one-third. Add the parsley, salt, and pepper and remov