Green Linguine with Clams and Rouille Sauce
Green Linguine with Clams and Rouille Sauce is a flavorful and visually striking dish. Green linguine, often made with spinach or other greens, provides a vibrant base. Fresh clams are cooked until they open, releasing their briny juices that meld with the pasta. The dish is topped with a generous serving of rouille sauce, a Provençal sauce typically made from garlic, saffron, and chili peppers, blended with olive oil and sometimes breadcrumbs. The rouille adds a rich, creamy, and slightly spicy kick that complements the delicate flavors of the clams and the fresh, earthy taste of the green linguine. This dish is perfect for seafood lovers and makes a delightful, sophisticated meal.
Ingredients
- 26.5 oz Clams
- 2 cloves Garlic
- 1 small bunch Basil
- 0.7 oz Butter
- 14 oz Basil or Spinach Linguine
- 3.4 fl oz Dry White Wine
- 2 tbsp Rouille
- 1 tsp Cornstarch
- Salt
- Pepper
Instructions
- Place the clams in a cold water bath with a small handful of salt. Let them open and release the sand by resting in the refrigerator for 1 hour, then rinse them under fresh water.
- Cook the linguine in a pot of boiling salted water according to the package instructions. Meanwhile, peel and crush the garlic using a garlic press. Remove the basil leaves.
- In a sauté pan, bring the white wine and garlic to a boil. Add the clams and cook until they open, stirring often. Remove the clams with a slotted spoon and place them in a dish, covering them to keep warm.
- Reduce the cooking liquid, then add the rouille while whisking. Once the mixture is smooth, add the cornstarch while continuing to whisk to thicken the sauce. Season with salt and pepper. Return the clams to the sauté pan and reheat, mixing well.
- Drain the linguine and toss with the butter. Divide the linguine among 4 plates. Top with the clams in rouille sauce. Sprinkle with basil and serve.
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Notes
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