Linguine with White Clam Sauce
Contributed by: Chris WebAdmin. of RecipesNow.com
The first cookbook ever from The Black Dog will enable you to take home a delectable piece of Martha's Vineyard. Here are the best recipes from the summertime menu of a true American institution.
The Black Dog's story began in 1971 on the beach in Vineyard Haven Harbor when Captain Bob Douglas opened an eighty-eight-seat restaurant named for the Captain's beloved Labrador retriever. It was called a tavern despite the fact that Vineyard Haven is a "dry" town. Over the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Today no trip to the Vineyard by presidents, movie stars, or the rest of us is complete without a meal at The Black Dog.
To start a summer's day, tourists and native islanders alike line up for hours for The Black Dog's bountiful breakfasts. Now you can make these same meals at home: the lusty Huey, Louie, Andouille omelet or glorious Mango Blueberry Pancakes. Lunch is equally popular at the Dog, and you can enjoy the famed Quahog Chowder, a New England classic, or their equally delicious, though more exotic, Hot and Sour Soup. The Black Dog's chefs will teach you how to prepare classic New England starters like Stuffed Quahogs and even how to open a clam with no fuss. Dinner choices at The Black Dog always include delectable seafood preparations, but there are many other choices, too, like Crusty Pecan Chicken with Lemon Ginger Sauce and Southwestern Rubbed Stripsteak. Stir-Fried Zucchini with Peanut Sauce takes advantage of summer bounty, while Fudge-Bottom Pie makes an irresistible dessert with a minimum of preparation.
Filled with more than 130 recipes that celebrate fresh summer ingredients, along with colorful tales of the Vineyard and the Dog's adventurous crew, this book will enable you to enjoy a taste of summer on the Vineyard anytime.
More than a classic - just taste our version and you'll see why it will always be on The Black Dog menu! If you decide to add the chilis, be sure to wash your hands after mincing them - any contact with your eyes should be avoided.
- 28 littleneck clams, scrubbed
- 7 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 small hot chilis, minced (a tasty option)
- 1/2 cup dry white wine
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 to 1 1/2 pounds linguine
- 1 tablespoon salt
- freshly ground black pepper to taste
Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
Open 24 of the clams over a bowl with a sieve to strain the clam liquid. Save 4 clams for garnish. Set the strained liquid aside and chop the clams into a mince.
Add the linguine to boiling water. The clam sauce should take the same length of time to cook as the linguine.
Saute minced garlic in the olive oil over high heat, being careful not to burn it. Add the minced chilis if you like a spicy sauce.
Add the minced clams and saute to heat through, then add the black pepper and white wine. Now add the reserved clam liquid.
Open the last four clams without detaching the clams from their shells, ad toss them into the sauce. (opening them helps the clams to cook quickly. See "How to Open Clams" on page 118.)
Add the parsley and basil. Lower the heat to medium.
When the linguine is al dente, drain it and toss it with about half of the sauce.
Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
Serving Size: Makes 4 Servings