Tagliatelle with White Clam Sauce

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DELICIOUS

Description

When I had clams in my youth they disappointed.

Tough, stringy, and overcooked.

Continuing the theme the first time I had great ones was in San Sebastian, Spain. Creamy and with a depth they were properly cooked. A revelation.

But my go to comfort form of this dish is a modified version of the French Laundry and Thomas Keller’s sauce.

Creamy, delicious, and probably terrible for me. But who cares! I adore it.

There are four parts to this. But worry not they’re super simple when done in order. They are in order: garlic puree prep, pasta prep, clam prep, make sauce.

Ingredients

Garlic Puree Prep:
5 oz garlic cloves peeled
1 1/2 tablespoons butter
1 teaspoon salt
Clams:
18 Littleneck clams
2 cloves garlic, crushed
1 large shallot sliced
2 sprigs thyme
2 small bay leaves
1/2 cup dry white (my go to is Sauvignon Blanc)
Sauce:
1 tablespoon roasted garlic puree (you just made this)
reserved clam cooking juices
12 Tablespoons butter, unsalted, cut in to 1/2 inch pieces
few drops white wine vinegar
And of course the pasta, I make mine fresh.
* Click to ingredient to choose one

Directions

1
Make sure to wash the clams in cold water to get the gunk off.
2
Remember to do the garlic roasting a couple hours before all of this.
3
The roasted garlic puree doesn’t keep more than a day.
4
Pre-heat oven to 300.
5
Garlic puree: Take a doubled over pieces of tin foil and put the butter in the center.
6
Add the garlic cloves on top and then salt on top of that.
7
Wrap it up to be a pouch and put it in the pre-heated oven.
8
Cook for 1.5 hours.
9
When it done shove the entire contents into a potato ricer.
10
Squeeze it all out and you have a lovely roasted garlic puree.
11
Set aside.
12
Clams: Toss the wine, shallots, bay leaf, garlic, and thyme into a large sauté pan that has a lid.
13
Throw the clams on top making sure that they all touch the bottom on the pan. No crowding here.
14
Bring to a boil over medium heat while covered. I have an awesome glass topped lid for this. Remove each clam when it opens (you do NOT want these overcooked). By the way not a little open, like full on open.
15
This take 5-10 minutes.
16
When all the clams are cooked strain the left over juices with a fine mesh and into a container and set aside.
17
Cut the clams out of their shells and set aside for later. Discard the shells.
18
Also at this point I’d start boiling your salted water for the pasta.
19
The Sauce: Put the left over juices into a saucier pan.
20
Simmer and reduce to 2-3 tablespoons.
21
Add on tablespoon of roasted garlic puree and whisk until integrate.
22
Then put the first butter pat in. Whisk until incorporated and only then add the next one.
23
Continue until all butter pads are incorporated.
24
Add a couple drops of white wine vinegar to taste and don’t overdo it.
25
Completion: Take the boiled pasta to you taste and put it in large bowls.
26
Add the clams on top of the hot pasta.
27
Then pour the sauce over the two combines items.
28
Serve immediately and enjoy.