Spicy Turmeric & Habanero Clam Linguine

Name: Spicy Turmeric & Habanero Clam Linguine
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters packed whole basil leaves plus ½ cup chopped basil; 237 milliliters bottled clam juice; 8 cloves garlic, unpeeled; 59 milliliters gin; 1 teaspoons ground turmeric; 1 habanero, seeded & minced, plus more for garnish if desired; 2 Tbsps kosher salt, plus more as seasoning as needed; 2 Tbsps fresh lime juice; 1 lime, zest only; 454 grams dried linguine; 2 Tbsps extra-virgin olive oil; 1 Tbsp coarsely cracked black pepper; 1 teaspoons turmeric; 4 Tbsps unsalted butter

Spicy Turmeric & Habanero Clam Linguine is a pescatarian side dish. One serving contains 442 calories, 11g of protein, and 14g of fat. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up coarsely cracked pepper, linguine, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 400 degrees F. Loosely wrap the garlic cloves in foil and bake for about 25 minutes, until very soft. Peel the garlic. Set aside.Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Drop the pasta into the boiling water, stir to separate and cook until al dente, according to package directions.

Ingredients you will need

Garlic

Pasta

Water

Salt

Wrap

Equipment you will use

Oven

Aluminum Foil

Pot

Drain and set aside. Reserving the empty pot to use later.In a medium saucepan, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Pot

Add the garlic, turmeric and minced habanero and cook over moderate heat until fragrant, about 2 minutes.

Ingredients you will need

Habanero Chili

Turmeric

Garlic

Add the whole basil leaves, black pepper, gin and clam juice, cover and cook over low heat until the liquid has reduced to ½ cup, about 10 minutes. Strain the reduction into the large large pot you boiled the linguine in, pressing on the solids.Bring the strained liquid to a boil.

Ingredients you will need

Fresh Basil

Black Pepper

Clam Juice

Reduction

Linguine

Gin

Equipment you will use

Pot

Add the clams, cover and cook, shaking the pot a few times, until they start to open, 3 minutes; as the clams open, transfer them to a bowl and keep covered. When all of the clams have opened, boil the broth over high heat until reduced to about 2 cups of clam broth, about 5 minutes. Stir in the lime zest and lime juice.

Ingredients you will need

Lime Juice

Lime Zest

Broth

Clams

Equipment you will use

Bowl

Pot

Add the cooked linguine to the pot with the reduced clam broth and toss to coat.

Ingredients you will need

Cooked Linguine

Broth

Equipment you will use

Pot

Add the butter, 1 tablespoon at a time, until incorporated into the sauce.

Ingredients you will need

Butter

Sauce

Transfer the pasta to the pot, stirring to combine. Turn the pasta out onto a serving bowl. Top with the clams, chopped basil and additional minced habernero if desired.

Ingredients you will need

Basil

Clams

Pasta

Equipment you will use

Bowl

Pot

Serve warm with lime wedges on the side.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

473milliliters

packed whole basil leaves plus ½ cup chopped basil 237milliliters

bottled clam juice 8cloves

garlic, unpeeled 59milliliters

gin 1teaspoons

ground turmeric 1

habanero, seeded & minced, plus more for garnish if desired 2Tbsps

kosher salt, plus more as seasoning as needed 2Tbsps

fresh lime juice 1

lime, zest only 454grams

dried linguine 2Tbsps

extra-virgin olive oil 1Tbsp

coarsely cracked black pepper 1teaspoons

turmeric 4Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.