A recipe by Jean-François Plante.
See also: Soft and Flavorful Guacamole Board
INGREDIENTS
- 2 cans of small clams
- 330 g linguine
- 4 tbsp. tablespoons of extra virgin olive oil
- 2 small French shallots, finely chopped
- 3 garlic cloves, roughly chopped
- 4 tbsp. lemon juice
- 250 ml (1 cup) dry white wine
- 5 c. butter
- 60 ml (1⁄4 cup) 35% cream
- A small sprinkling of good saffron (optional but so delicious!)
- 1 or 2 small pinches crushed chili (optional)
- Salt and ground pepper to taste
- 4 to 6 tbsp. tablespoons chopped flat-leaf parsley
- 2 TBSP. finely chopped fresh basil
- Freshly grated parmesan to taste
- Organic or blanched lemon peel to taste
PREPARATION
Separate the mussels from their juice and save both.Cook pasta in salted water al dente. Meanwhile, sauté the shallots and garlic in 2 tbsp. tablespoons of olive oil over medium heat (approx. 3 minutes) then season with salt and ground pepper.Deglaze with the lemon juice and reduce until almost dry. Then deglaze with the white wine and reduce by half (approx. 2 minutes).Drizzle with mussel juice and reduce by half (approx. 3 minutes).Then add the butter and melt while stirring gently. Add cream, saffron and crushed chili and heat for 2 minutes.Add the reserved mussels and fresh herbs, then gently mix while heating slightly longer (about 2 minutes). Drain the noodles and set aside in the pan. Reserve some of the cooking water.Add the remaining olive oil to the pasta and toss gently. Add the sauce and gently toss again. Salt and ground pepper to taste. Add some pasta juice if you like.Serve in four deep bowls and garnish with grated Parmesan and lemon zest, if desired.
