Annand Bar Clam Linguini
1 lb (454 g) bag Annand Bar Clam Meat, thawed
1 lb (454 g) box linguini, cooked
2 cups (256 g) fresh leek, washed and chopped
1 red pepper, diced small
3 tbsp (45 ml) fresh minced garlic
6 tbsp (90 ml) Salted ADL Butter
2 cups (500 ml) 36% ADL Whipping Cream
Juice of ½ fresh lemon
3 tsp (15 g) salt
2 tsp (10 g) black pepper
Fresh cracked pepper (optional)
- Begin by removing tongue pieces of clam meat. Slice tongue meat into thin strips. Add to remaining clam meat and season with 1 tsp. of salt and 1 tsp. of pepper.
- Preheat a large non-stick fry pan over high heat for 3 minutes. Add 3 tbsp. of butter to pan. Add clam meat to pan and quickly fry for 30-40 seconds. Remove clam meat and juice from pan. Set aside.
- Return pan to high heat. Add the remaining 3 tbsp. of butter. Add leek and red pepper and cook until softened – about 2 minutes. Add 3 tbsp. of garlic to pan and continue to cook for 30 seconds. Add cream to pan and season with 2 tsp of salt and 1 tsp of black pepper. Bring cream mixture to a boil and heat until it begins to thicken. Add clam meat and juice, cooked linguini and juice from ½ a lemon. Stir until linguini is coated and heated through. Transfer to serving bowls and garnish with fresh cracked pepper, if desired. Enjoy!