Clams "Linguini"

Name: Clams "Linguini"
Ingredients: 1/8 cup vegetable oil; 1 cup butter (2 sticks); 4 stalks celery, scrubbed and diced medium; 2 medium onions, diced medium; 1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces); 2 cups clam juice; 2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed); 3 teaspoons salt; 2 teaspoons pepper; 2 tablespoons crab boil seasoning (recommended: Old Bay); 2 pounds linguini

11 ingredients

10 steps

Ingredients

1/8 cup vegetable oil
1 cup butter (2 sticks)
4 stalks celery, scrubbed and diced medium
2 medium onions, diced medium
1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces)
2 cups clam juice
2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 pounds linguini

Directions

1

Bring a large pot of water to boil for the pasta.
2

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent.
3

Add clam juice and mix well to integrate flavors.
4

Stir in clams and continue to simmer until clams open.
5

Discard any clams that do not open.
6

Season with salt, pepper and crab boil seasoning.
7

Remove clams to a utility platter.
8

Salt the water for the pasta and boil linguini until al dente.
9

Drain well and transfer to pot of clam sauce.
10

Stir to coat and transfer to serving dish, topping with the clams.