Linguins Rigatons, With Clams Recipe
Make Linguins Rigatons, With Clams Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Clams
Aromatics & Sauce Base
Herbs, Finish & Seasoning
Method
Pasta & Clams
- 1
Prep clams
Rinse the clams under cold water and remove any beard or grit. Discard any clams with cracked shells or that do not close when tapped. Keep clams chilled until ready to use.
- 2
Cook pasta
Bring a large pot of water to a rolling boil and add a generous amount of coarse sea salt (water should taste like the sea). Add the rigatoni or linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside, keeping it warm.
- 3
Steam clams
While the pasta cooks, heat a large deep skillet or sauté pan over medium-high heat. Add 1/2 cup of the white wine and bring to a simmer. Add the clams, cover, and steam until clams open, 5–7 minutes. Shake the pan occasionally. Remove the pan from heat. Using tongs, transfer opened clams to a bowl; discard any remaining unopened clams after 2 minutes. Reserve the cooking liquid by straining it through a fine-mesh sieve into a measuring cup, discarding grit. If the measured liquid is less than 1 cup, top up with reserved pasta water or additional white wine to make 1 cup total liquid.
Aromatics & Sauce Base
- 4
Soften aromatics
In the same large skillet (wipe out any sand but keep any flavorful brown bits), heat the olive oil and butter over medium heat until butter foams. Add the chopped shallot and sauté for 2–3 minutes until softened and translucent (do not brown). Add the sliced garlic and crushed red pepper flakes; cook for 1–1.5 minutes until garlic is fragrant and just beginning to color.
- 5
Deglaze & build sauce
Pour in the remaining 1/2 cup white wine to deglaze the pan, scraping up any browned bits. Let it reduce by about half (1–2 minutes). Add the reserved clam/pasta cooking liquid (about 1 cup total) and bring to a gentle simmer. Stir in the lemon zest, lemon juice, and capers (if using). Let the sauce simmer for 2–3 minutes to meld flavors. Taste and adjust seasoning with salt and freshly ground black pepper.
- 6
Combine, Finish & Serve
- 7
Toss pasta in sauce
Add the drained pasta to the pan with the sauce. If the pan seems dry, add reserved pasta water a few tablespoons at a time until you get a glossy, lightly saucy coating that clings to the pasta (you may not need the full amount). Toss vigorously for 1–2 minutes so the starches emulsify into the sauce and evenly coat the pasta.
- 8
Finish with butter and herbs
Remove the pan from heat and stir in the remaining 1 tablespoon butter (if desired) and most of the chopped parsley, reserving a little for garnish. Adjust salt and pepper to taste, and add more lemon juice if you want brighter acidity.
- 9