Stephanie Izard's Manila Clam and Sausage Linguine

Name: Stephanie Izard's Manila Clam and Sausage Linguine
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters creme fraiche; 1 teaspoons sambal paste (or another chile sauce such as Sriracha); 1 fennel bulb, minced (about 1 cup total); 1 Tbsp medium cloves garlic, minced (about; 79 milliliters prepared horseradish; 4 servings Kosher salt and freshly ground black pepper; 454 grams dried linguine; 907 grams Manila clams; 1 Tbsp olive oil; 227 grams mild Italian pork sausage, casings removed; 59 milliliters medium shallot, minced (about; 473 milliliters ounces sugar snap peas (about; 237 milliliters white wine

Stephanie Izard's Manila Clam and Sausage Linguine might be just the main course you are searching for. One serving contains 801 calories, 31g of protein, and 27g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of wine, olive oil, linguine, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a small bowl, combine the crème fraîche and horseradish and set aside.

Ingredients you will need

Creme Fraiche

Horseradish

Equipment you will use

Bowl

Bring a large pot of salted water to boil and add the snap peas. Cook until almost tender, 2-3 minutes, then remove with a slotted spoon, leaving the water behind to cook the pasta. Run cold water over them to stop the cooking, or shock in an ice batch. Leave the pot on the heat.

Ingredients you will need

Sugar Snap Peas

Pasta

Water

Ice

Equipment you will use

Slotted Spoon

Pot

Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sausage and break up into chunks in the skillet. Cook, stirring only occasionally, until well-browned and nearly cooked through, 5 to 7 minutes.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Add the linguine to the boiling water and cook until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Ingredients you will need

Linguine

Pasta

Water

Meanwhile, add the fennel, onion, and shallot to the sausage and cook until soft and fragrant, about 5 minutes more. Stir in the sambal or other chile paste and cook for an additional minute.

Ingredients you will need

Chili Paste

Sausage

Shallot

Fennel

Onion

Add the wine to the skillet and scrape up any brown bits on the bottom of the pan, bringing the wine to a simmer.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the clams and cover the skillet with a tight fitting lid and cook, stirring occasionally, until the clams are opened, 3 to 4 minutes.

Ingredients you will need

Clams

Equipment you will use

Frying Pan

Add the cooked pasta and the snap peas to the pan and toss well to combine.

Ingredients you will need

Cooked Pasta

Sugar Snap Peas

Equipment you will use

Frying Pan

Add a little pasta water if it seems dry. Just before serving, add the crème fraîche and season to taste with salt and pepper. Toss well to combine and serve immediately.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Water

Equipment

Ingredients

Servings:

118milliliters

creme fraiche 1teaspoons

sambal paste (or another chile sauce such as Sriracha)1

fennel bulb, minced (about 1 cup total)1Tbsp

medium cloves garlic, minced (about 79milliliters

prepared horseradish 4servings

Kosher salt and freshly ground black pepper 454grams

dried linguine 907grams

Manila clams 1Tbsp

olive oil 227grams

mild Italian pork sausage, casings removed 59milliliters

medium shallot, minced (about 473milliliters

ounces sugar snap peas (about 237milliliters

white wine

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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.