One-Skillet Linguine and Clam Sauce with Sauteed Lemon Maple Frisee

One-Skillet Linguine and Clam Sauce with Sauteed Lemon Maple Frisee

by Jennifer

A little while ago I heard an interview with Harold McGee, the food scientist, and he explained his new method of cooking pasta:  in a skillet, starting with cold water and the pasta, using and wasting much less water and energy in the process.  It also seemed to me to be less to clean up — to pot or colander!  So far I’ve tried the method three times, and it works;  this is what I came up with tonight.

One-Skillet Linguine and Clam Sauce

Serves 4 – 6.

  • 3 TBS olive oil
  • 5 cloves garlic, chopped
  • 1 lb. linguine
  • 3 6.5-oz. cans clams, whole or chopped (I prefer Bar Harbor brand), juice reserved – should be about 1 1/2 cups
  • 3 cups water
  • 1 1/2 cups white wine
  • 1/2 cup chopped parsley
  • juice from 1/2 lemon

Heat olive oil in a 12” skillet over medium heat.

When the oil is hot, add the garlic.

When the garlic is fragrant, after about 30 seconds or so, add the linguine, clam juice, water and wine.  Increase heat to high and bring to a boil, stirring the linguine frequently.

Once the liquid is boiling, continue to stir every couple minutes, and let cook for 9 minutes or until the pasta is al dente and most of the liquid has been absorbed.

Turn heat to low;  add the clams, parsley, and lemon juice and toss with pasta to combine and warm the clams.  Serve immediately.

Sauteed Lemon Maple Frisee – from Gourmet magazine

I’ll confess, a while back I made fresh breadcrumbs for another dish, and had some leftover and froze them.  Tonight I let some defrost and used them rather than making new, and honestly, they tasted pretty fresh to me!

  • 3 TBS olive oil, divided
  • 1/2 cup coarse fresh bread crumbs
  • zest from 1 lemon
  • 3/4 tsp anchovy paste
  • 1 1lb. head frisee, torn
  • 1 TBS fresh lemon juice
  • 1 1/2 tsp maple syrup
  • salt and pepper to taste

Heat 1 TBS oil in a 12” heavy skillet over medium heat.

When hot, add the bread crumbs and cook, stirring, until crisp and golden, about 4 minutes.

Transfer bread crumbs to a small bowl and add the lemon zest and about 1/8 tsp salt.

Wipe down skillet with a paper towel and heat the remaining oil.

Add the anchovy paste and cook, stirring, for a minute.

Add half the frisee and saute until it begins to wilt, then add the second half.

When the frisee has all begun to wilt, after about 2 minutes, remove the pan from the heat and add the lemon juice, maple syrup, and salt and pepper to taste, tossing well.

Serve with the breadcrumbs sprinkled on top.

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