Linguini & Vinho Verde Clam Sauce – Ameijoas à Bulhão Pato
This recipe is inspired by the classic Ameijoas à Bulhão Pato (recipe below). Raimundo António de Bulhão Pato was a nineteenth century writer, poet and politician. He was also a gourmet cook with signature dishes he created such as clams, hare, partridge and grouper. Ameijoas à Bulhão Pato is one of the most popular appetizers today.
My Linguini dish is very easy and uses basic pantry ingredients. I used canned whole baby clams but you can substitute with chopped clams or fresh clams in the shell if you prefer.
I also used Vinho Verde because it pairs perfectly with fish and seafood. I cook with it whenever a recipe calls for using white wine.
If you like a more cream based sauce simply add a little cream and more butter to the sauce and little it thicken before adding the pasta. Enjoy!
Linguini & Vinho Verde Wine Sauce
8 oz (1/2 package of Linguini)
1 10 ounce can of cooked baby clams or chopped clams
2 cloves of garlic (thinly sliced)
3 tablespoons olive oil
1 tablespoon butter
1/4 cup of Vinho Verde (or any dry white wine)
1/4 cup of clam juice or chicken broth (optional)
Fresh grated Parmesan cheese
Parsley or cilantro (finely minced)
Drain the clams into a bowl and save the clam juice.
Cook the pasta in salted water and the reserved clam juice until al dente.
In a medium skillet add the olive oil, butter and garlic. Cook on medium heat until the garlic is translucent. Add the drained clams, Vinho Verde and clam juice.
Cook for about 5 minutes on low heat until the wine reduces a little. Taste and add crushed black pepper and more salt if desired.
Drain the pasta and add it to the clam sauce. Stir well. Add the parsley or cilantro and top with grated Parmesan cheese. Mix gently and cook for a minute or two for the sauce to incorporate into the pasta.
Top with more fresh grated cheese when serving. Enjoy!
Clams a Bulhão Pato Recipe:
2 tablespoons olive oil
1 tablespoon diced garlic
1 tablespoon finely chopped cilantro
3 tablespoons dry white wine
15 little neck clams, cleaned
Lemon segments (to supreme the lemons, cut lengthwise, remove the peel, pith, and membranes and use only the soft flesh)
In a pan, add the olive oil and garlic over high heat and cook until the garlic becomes fragrant. Add clams, white wine, half the cilantro, and cover. Simmer for 5 minutes.
Uncover the pan and make sure that all clams are open, discarding any that aren’t. Top with remaining cilantro and lemon segments. Serve immediately.
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