Recipe: Linguine with Clams and Bagna Cauda Butter

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Pasta > Linguine with Clams and Bagna Cauda Butter

Linguine with Clams and Bagna Cauda Butter

3/4 lb		dried linguine
2 Tbs		olive oil
4 lbs		clams, scrubbed
1 1/2 cups		dry white wine
8 Tbs		(1/2 cup) Bagna Cauda Butter at room temperature
1 cup		coarsely chopped fresh Italian (flat-leaf) parsley

Bring a large pot of salted water to a boil over high heat. Add the pasta.

While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.

Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately

Servings: 4

Recipe Type

Main Dish, Pasta

Recipe Source

This dish came about because I had Bagna Cauda Butter in the freezer. Melted into the pasta and clams at the last minute, the butter delivers subtle notes of anchovy and garlic. I predict this sauce will turn you away from old-fashioned white clam sauce forever.