Summer Linguine with Clams

Summer Linguine with Clams

Summer is rapidly approaching, can't you just feel her creeping up on us. Long days, the beating sun, and a desire to constantly escape the concrete jungle. When summer rolls around, I begin to daydream about another life. A life where I sit on a spacious front porch, sip iced tea, and don't have a care in the world. A fantasyland void of traffic, litter, pollution. I shop at a general store, and the local farmers market because it's closest and most affordable. And finally, fresh seafood is always available because I live near the water. 

To me, summer symbolizes abundance. There is a cornucopia of food, of greenery, of salty beach days; until she zips right by like she always does, and before you know it, summer is over. I try to tell myself it's going to fly by "so enjoy it!" Savor it. Don't waste it watching Netflix on the couch. Can you think of a better way to spend a summer night than slurping pasta, fishing clams out of their shells, little morsels of sweet corn and salty capers? I can. Just add 1 rooftop and 2 glasses of cold white wine. 

This recipe is best for a night when you just want to get dinner done quickly so you can still soak up the 7pm sun. It's ideal for when you feel like you want something just a little bit fancy. Just a teeny bit. Because it's actually stupid simple. Actually, it's summer simple. 

Summer Linguine with Clams
serves 2 generously

1/2 lb of dry linguine pasta
18 wild littleneck clams, scrubbed and washed clean
olive oil, salt + pepper
2 large shallots, minced
3 slices of thick cut bacon, cubed
4 cloves of garlic, finely chopped
1 tbs of capers
2 tbs of caper brine
1/3 cup of crisp white wine
1/2 cup of frozen organic corn*
1/2 cup of cherry tomatoes, halved
1/3 cup of crisp white wine

*corn is very important to buy organic*

Directions
Heat a large pan with a glug of olive oil, and then add your shallots. Cook on a medium heat until they are golden brown. Add bacon, cook until it's crispy and all the fat has reduced. 
While the bacon is cooking, bring a large pot of water to a boil. 
Add garlic, capers, caper brine, and wine to the pan. Turn the heat up until it begins to bubble rapidly, then bring it down and let the mixture simmer on low until the water is ready.
Salt the water and add the linguine once it is boiling. When you add the linguine to the water, you should also add your clams and frozen corn to the broth. 
Cook the clams on medium until they all open. This takes about 6-8 minutes. If a clam doesn't open, you need to throw it out as it's not safe to eat. 
Drain your linguine, and toss it with cherry tomatoes and butter. Pour it out onto a large serving dish and top it with clams. DO NOT pour all of the clam liquid over the pasta as it will get very soggy. I like to just use a soup spoon to pour a little bit of sauce over the pasta, and then pour the reserves into a bowl, to dunk crusty bread into. 

If you are entertaining, here's a great tip: You can save a lot of time by making your sauce up to 1 day ahead of time. Follow the directions below but STOP right before you add the corn + clams. Leave the sauce in the fridge in an airtight container. Also prepare your cherry tomatoes by halving them, and leaving them in a container with the butter.
Then, right before you're ready for dinner, simply boil some pasta, toss in the butter + tomatoes, and cook the clams in the sauce. This will save you 20 minutes of stove time and a lot of splatter! 


And there you have it ladies and gentleman! What are your summer plans? What summer produce are you most excited about? Share your thoughts in the comments below.

photos cannot be shared, downloaded or repurposed for any reason without written credit to Jane Poretsky + Be Like Family

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