SWITCH-HITTING CLAMS WITH RAMPS
I wouldn't hazard a guess as to the romantic preferences of clams. What I do know is that this dish works equally well served as a substantial soup or as a brothy pasta, depending on your own desires. I use jumbo clams in this dish because they have a more pronounced flavor. They are a bit chewier, but I think the improved flavor is worth a small sacrifice in terms of texture. For the pasta, this is where you get to have some fun. Use a ridged pastry wheel if you want your squares to be extra elegant, or haul out a sharp knife if you want basic squares. Either way, they'll taste delicious.
Yield serves 4
Number Of Ingredients 8
Steps:
- Cut the pasta sheets into 1/2-inch strips with a knife or pastry wheel. Cut at 1/2-inch intervals to form 1/2-inch squares. Set a large pot of salted water on the stove to boil.
- In a large pot with a lid, combine the clams, garlic, lemon juice, and wine. Cover, place over high heat, and bring to a boil. Steam the clams just until they open-no more than a few minutes after the liquid has come to a boil. This ensures they will stay tender. Discard any clams that fail to open. When cool enough to handle, remove the clams from their shells and reserve them in their liquid.
- Add the pasta to the boiling water and cook for 2 to 3 minutes, or until just al dente.
- While the pasta cooks, heat the olive oil in a sauté pan over medium-high heat and sauté the ramps until soft, 2 to 3 minutes. Add the clams and their liquid, then drain the pasta and add to the pan; swirl to combine. Serve in deep, warmed bowls.
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