Clam linguine

Acid cuts fat; brine meets brine

Muscadet, Albariño, or Vermentino. High acid and saline minerality cut the pasta fat and amplify the clam liquor. Finish the pan with a splash of the wine you are pouring. Bottle math: 0.4 bottle/head seated; chill is the constraint, not the cork.

Strain remaining liquor, chill, and turn into a cold seafood pasta or a warm broth the next day. Do not re-boil the clams.

• Clams3.3 lb
• Linguine1.3 lb
• White wine0.75 cups
• Garlic6 clove

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 25 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

1. Read the whole method before you shop. This is a planning recipe for clam linguine, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 25 minutes at this scale. Bring to a simmer, finish, hold covered.
4. Hold time is short (10 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Muscadet, Albariño, or Vermentino. High acid and saline minerality cut the pasta fat and amplify the clam liquor. Finish the pan with a splash of the wine you are pouring. Bottle math: 0.4 bottle/head seated; chill is the constraint, not the cork.
6. Leftover route: Strain remaining liquor, chill, and turn into a cold seafood pasta or a warm broth the next day. Do not re-boil the clams.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.