by pierino
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pierino's Notes:
Expand12 to 14 really good fresh manila clams or cockles Ask a question about this ingredient
1 link spicy Chinese sausage* or substitute a semicured Spanish sausage or garlickly French sliced into medallions Ask a question about this ingredient
1 tablespoon peanut oil Ask a question about this ingredient
1 small onion, thinly sliced Ask a question about this ingredient
2 cloves garlic thinly sliced Ask a question about this ingredient
1 stalk of celery thinly sliced Ask a question about this ingredient
1 green onion sliced Ask a question about this ingredient
¼ cup white wine (it may need more wine at the finish, you decide) Ask a question about this ingredient
1 teaspoon five spice pepper** Ask a question about this ingredient
One handful of very thin Chinese noodles Ask a question about this ingredient
Chopped cilantro Ask a question about this ingredient
Salt and fresh ground pepper Ask a question about this ingredient
Get started by prepping your mise en place; chop, slice blah, blah
Ask a question about this stepScrub your clams to remove any grit and put them away COLD until needed
Ask a question about this stepBring your pasta water almost to a boil and keep ready as this dish cooks fairly quickly
Ask a question about this stepIn the 12” pan heat the peanut oil. Use just enough to cover the bottom of the pan and heat at medium until you see the surface begin to ripple. Now add the sliced sausage and lightly brown it
Ask a question about this stepWhen the sausage has begun to show some color add your prepped mise, reserving the green onion and cilantro to be added at the end. Follow with the wine to deglaze. It should evaporate almost completely
Ask a question about this stepContinue to cook over medium and now add the five spice mixture.
Ask a question about this stepPut the noodles in your now bubbling cauldron. When cooked, drain the noodles and combine in the pan with the other ingredients.
Ask a question about this stepAdd the scrubbed clams (it may need a splash more wine if you have any left over) and cover. Turn the heat up to medium high. The dish is finished when all those little clams open up and sing Turandot to you. Discard any that refuse to open
Ask a question about this stepTo plate: it will need salt and pepper to taste. Always taste…now you can add the chopped cilantro and sliced green onions.
Ask a question about this step*Available in Asian markets such as 99 Ranch
Ask a question about this step**Five spice powder is available from Penzeys', but you can make your own version in a spice grinder combining 2 or 3 points of star anise, 3 whole cloves and equal parts fennel seed, cassia bark, szechuan pepper corns.
Ask a question about this stepThis sounds really delicious, but I am confused at step 6.
You should be confused. I'll repair that. It was a copy and paste error.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Ah, if only I could get really good fresh clams...