Equipment
Ingredients
Pasta
- 400 g dried linguine
- water
- 30 g kosher salt
Seafood Base
- 500 g littleneck clams, scrubbed and purged
- 300 g raw prawns, peeled and deveined
Sauce & Aromatics
- 30 ml extra virgin olive oil
- 3 garlic, thinly sliced
- 1 shallot, finely diced
- 2 g red pepper flakes
- 120 ml dry white wine
- 250 ml crab jus
- 45 g unsalted butter, cold and cubed
Finishing
- 15 g fresh flat-leaf parsley, finely chopped
- 1 lemon
- 15 g parmigiano-reggiano, finely grated
Nutrition (per serving)
Method
Bring a large heavy-bottomed pot of water to a rolling boil at 100°C/212°F. Season generously with the kosher salt, add the dried linguine, and cook until very al dente, about 2 minutes shy of package instructions.
Meanwhile, heat the extra virgin olive oil in a large saute pan over medium heat. Add the sliced garlic, diced shallot, and red pepper flakes. Saute gently until the aromatics are soft and translucent but not browned.
Increase the heat to medium-high. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, then pour in the crab jus and bring to a rapid simmer.
Add the scrubbed clams to the simmering jus. Cover the pan with a tight-fitting lid and steam until the clams begin to open wide. Discard any clams that remain firmly shut after steaming.
Reduce heat to medium. Add the raw prawns and the undercooked linguine directly into the saute pan. Using tongs, toss vigorously to coat the pasta in the seafood broth. Cook until the prawns turn completely opaque and reach an internal temperature of 63°C/145°F, and the pasta has absorbed the flavors.
Remove the pan from the heat. Add the cold cubed butter, chopped parsley, lemon juice, and lemon zest. Toss rapidly with the tongs to emulsify the butter into the starchy jus, creating a glossy sauce. Fold in the grated parmigiano-reggiano immediately before serving.
Chef's Notes
- The addition of parmesan to seafood is a fiercely debated topic in traditional Italian cuisine. While purists argue the strong cheese masks delicate marine flavors, a restrained amount actually amplifies the deep umami of the crab jus.
- Always undercook your linguine by a full two minutes in the boiling water. The pasta acts as a sponge when transferred to the simmering crab jus, absorbing the rich stock while releasing starch to naturally thicken the sauce.
- Properly purging clams is non-negotiable. Submerge them in heavily salted cold water (mimicking sea water) for at least 30 minutes before cooking to ensure they spit out any residual grit.
- Ensure your crab jus is of the highest quality; a weak stock will result in a bland dish. If using a thinner stock, reduce it by half before starting the recipe to concentrate the flavors.
- When handling raw prawns and clams, always wash your hands and sanitize any surfaces or tongs immediately after use to prevent cross-contamination.
Storage
Refrigerator: 1 day — Seafood reheats poorly; best eaten fresh.
Reheating: Gently reheat in a pan with a splash of water over low heat. Do not microwave.
