linguine with clams in seafood broth
linguine in zuppa di mare
TOTAL TIME: 45 minutes plus soaking
MAKES: 6 servings
Similar to linguine and clam sauce yet soupier and with a flavor even more of the sea thanks to the addition of an easy to make homemade seafood broth, this fragrant pasta will make you believe you are having dinner somewhere along the coast of Italy.
- 3 1/4 pounds bones and trimmings of white fish such as sole, flounder and whiting (ask you fish monger or the fish person at the supermarket about buying this if it's not on display)
- 3 1/4 pounds cockles or small littleneck clams, well scrubbed
- 2 tablespoons cornmeal
- 7 tablespoons extra-virgin olive oil
- 3 celery stalks, cut into 1/4-inch dice
- 2 medium carrots, cut into 1/4--inch dice
- 1 medium onion, cut into ¼-inch cubes
- 1 (750 ml) bottle dry white wine
- Fine sea salt
- 1/2 cup finely chopped flat-leaf parsley
- 3 large garlic cloves, finely chopped
- 3/4 teaspoon finely chopped fresh rosemary
- 3 to 4 thin slices fresh chile pepper
- 1 pound linguine
- SPECIAL EQUIPMENT: a food mill fitted with large-holed disk
Coarsely chop bones and trimmings; place in a bowl. Cover with water and let stand 30 minutes. put clams in a second bowl and cover with water; add cornmeal and let stand 30 minutes. Remove clams from bowl; rinse in a colander. Drain and transfer bones and trimmings to a clean bowl.
In a large Dutch oven or wide heavy pot, heat 3 tablespoons oil over medium-high heat; add celery, carrot and onion. Reduce heat to medium and cook, stirring occasionally, 8 minutes, then stir in bones and trimmings, and cook 5 minutes more.
Add wine and bring to a gentle simmer; simmer 20 minutes.
Remove pot from heat. Remove and discard large fish bones. In batches, pass remaining pan contents through food mill into a large bowl, discarding solids as you go. Strain milled broth through a fine-mesh sieve (you should have about 4 1/2 cups broth). Transfer broth to a pot and bring to a simmer over low heat; remove from heat and cover to keep warm.
Bring a large pot of salted water to a boil. Meanwhile, in a large high-sided skillet, heat remaining 4 tablespoons oil over medium-low heat. Add parsley, garlic, rosemary and chile; cook, stirring occasionally, 3 minutes. Add clams, increase heat to high and toss to coat with oil. Reduce heat to medium, cover and cook until clams open, about 8 minutes (discard any that do not open); remove from heat.
Cook pasta in the boiling water until al dente. Meanwhile, gently reheat broth.
Drain pasta, then add to pan with clams; toss over high heat to combine. Divide pasta and clams among serving bowls. Ladle hot broth over the top. Serve immediately.
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