Ferris' Clam Linguine
- serves 4 - 6
Courtesy of Chef Merlin Hind from Ferris' Downstairs Grill.
2 Tbsp butter
4 Tbsp finely chopped yellow onion
1 - 2 cloves garlic, finely chopped
2 tsp fennel seed
32 oz fresh clams, in-shell, rinsed
4 Tbsp finely chopped tomato
1 cup heavy cream
1 oz pernod
⅓ cup Parmigiano-Reggiano, freshly grated
Butter, for pan frying
Salt, to taste
Pepper, to taste
1. Bring a large pot of water to boil; add noodles and cook for 10 minutes, or until noodles have softened but are still a bit firm.
2. Strain noodles and set aside.
3. In a medium pan over medium to high heat, melt butter, being careful not to let it burn.
4. Add onions; stir and cook for 2 to 3 minutes, until onions are soft and translucent.
5. Add garlic, fennel seed, and clams to the pan; stir and cook for an additional 1 minute.
6. Add tomatoes, cream, and Pernod to the pan. Note: Pernod will cause a flame, which will allow the alcohol to burn off. If you don’t want to flambé the dish, lower the heat and add less.
7. Once the alcohol has burned off, season with salt and pepper to taste.
8. Cook for 5 minutes over medium heat until all clams are open and the cream has reduced by half and is thick enough to coat the back of a spoon.
9. If all of the clams open but the cream is not thick enough, remove clams and continue reducing cream until it reaches the desired consistency. Return clams to the pan.
10. Add all but 2 tablespoons of the Parmigiano-Reggiano to the pot, along with the noodles.
11. Stir until noodles are hot.
12. Divide pasta between 4 to 6 plates and top with remaining cheese.