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Squid Ink Linguine with White Clam Sauce Recipe

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This recipe for Squid Ink Linguine with White Clam Sauce is from Grandmother Verhunce's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Clam Sauce
•One 16 oz container frozen clams thawed.
•Two 10 oz cans whole baby clams (and juice).
•Two 6.5 oz cans chopped clams (and juice).
•1 1/2 cups chopped flat leaf parsley leaves.
•6-10 (to taste) cloves garlic minced.
•3 cloves garlic thin sliced with a mandolin (optional).
•3-4 tablespoons corn starch.
•1 tablespoon concentrated clam broth (optional but recommended).
•1 tsp fish sauce (optional but recommended).
•1 tablespoon of salmon roe per dinner guest (optional but recommended).
•1/4 cup dry white wine.
•1/2 cup olive oil.

Linguine
•3 cups 00 ground semolina four
•1 cup all purpose flour
•3 eggs (yolks ONLY)
•2 tablespoons squid ink
•Enough water to make 190 ml of fluid when added to the ink and egg yolks

Directions:
Directions:
•Add the linguine ingredients to a pasta maker. If you do not have a pasta maker, mix the ingredients by hand and knead dough thoroughly for about 5 minutes.
•Let dough rest in the refrigerator for 20 minutes if you do not have a pasta maker.
•Start pasta maker if you have one and cut noodles at about 1 foot in length as they are extruded.
•If you do not have a pasta maker, roll the dough flat (about 1.5mm thick) with a rolling pin and cut noodles about 3mm wide and about a foot long.
•Boil noodles in hot water for 6 minutes and drain.

Sauce
•Heat the olive oil in a pan.
•Add the chopped parsley to the olive oil and heat for 10 seconds, stirring.
•Add the mandolin sliced garlic and half the minced garlic. Cook for about 30 seconds.
•Pour in all the clams and juice from the cans (do NOT add the frozen clams at this stage).
•Pour in the white wine and stir well.
•Add the fish sauce and clam concentrate and mix well.
•Simmer the mix for about 5 minutes, stirring occasionally.
•Mix the corn starch with a small amount of cold water very well and add it to the sauce in the pan. Stir very well – use a whisk if you have one.
•Add the remaining garlic.
•Stir and simmer another minute
•Remove the pan from the heat and let it sit for ten minutes. This is VERY important.
•After 10 minutes, stir in the thawed frozen clams. Do not do this too soon – if the sauce is still boiling the frozen clams will be VERY tough.
•Serve over the linguine prepared above.
•Garnish each dish with a tablespoon of salmon roe.
•Save leftover sauce in a sealed container and refrigerate for use later. When reheating the sauce, heat only to room temp. Do not heat to boiling. Let the heat from your pasta warm the leftover sauce up the rest of the way.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1.5 hrs
Personal Notes:
Personal Notes:
One of my absolute favorite dishes is Linguine and Clam Sauce. I first had this as a teenager and have loved it ever since, putting my own tweaks on it when I started making it myself until I developed the sauce which I have provided the recipe for at the end of this post. Now I have had it with marinara and while good – my heart is forever embedded in the white.

Linguine Vongole Bianco.

That sprite garlicky taste of the sea with juicy clams and al dente pasta. Give me a little bread to sop up the liquid and you might not see me for a while. But if Linguine with Clam Sauce is the darling dish, then Squid Ink Linguine is the dark secret love affair! It looks as decadent and exotic as it tastes. Keep in mind that this recipe only makes enough pasta for at most 6 people but it makes enough sauce for twice that so you will have left over sauce.

 

 

 

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