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Web Exclusive…
Clams and Shrimp Posillipo With Linguine
Adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns
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(Serves 4)
- Kosher salt, for cooking the pasta
- ½ cup olive oil
- 6 to 8 cloves garlic, crushed with the side of a large, heavy knife
- 20 small clams, preferably from eastern waters, scrubbed clean
- 3 whole basil leaves, plus ¼ cup julienned basil leaves, for
serving
- Pinch of crushed red pepper
- Two 28-ounce cans peeled Italian plum tomatoes, drained well, core ends
removed
- 1 ½ cups dry white wine
- Fine sea salt and freshly ground black pepper
- 20 extra-large shrimp, peeled and deveined
- 1 pound imported dry linguine
- 2 tablespoons finely chopped flat-leaf parsley
Place a large pot of water over high heat, add 1 tablespoon salt, and bring
to a boil.
Place a saucepan over medium heat, and add the oil. When the oil is hot, add
the garlic. Sauté for 2 minutes, stirring occasionally. Do not allow the
garlic to burn. Add the clams, whole basil leaves, and crushed red pepper.
Cover and cook, shaking the pan gently once or twice, for 3 minutes. Add the
tomatoes (crushing them with your hands), the wine, ¼ teaspoon salt, and
a generous grinding of pepper. Cover and simmer, occasionally shaking the pan
gently, for 10 to 12 minutes, until the clams have opened. Remove the pan from
the heat. Add the shrimp, and cover. They will cook very gently in the residual
heat of the sauce.
When the water boils, add the linguine, and cook for 10 to 11 minutes, until
al dente (firm to the bite). Just before the pasta is cooked, taste the clam
and shrimp sauce for seasoning, and return, covered, to medium heat. Discard
any clams that remain closed. Drain the linguine well, and mound into warmed
pasta bowls. Top with equal amounts of the sauce and shellfish, alternating the
clams and shrimp around the edges of the bowl. Scatter with the julienned basil
and parsley, and serve at once.
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