Schubert Wines - Linguine with White Clam Sauce inspired by Thomas Keller
Ingredients for 4 perople
18 littleneck clams, soaked in a few changes of cold water for several hours, drained and scrubbed with a brush
2 large cloves garlic, unpeeled, slightly crushed
1 large shallot, roughly chopped
2 springs thyme
2 small bay leaves
1/2 cup crisp, dry white wine
ROASTED GARLIC PURÉE
1 1/2 tablespoons unsalted butter
3 large heads garlic
1 teaspoon kosher salt
2 teaspoons Roasted Garlic Purée
Reserved clam broth
12 tablespoons unsalted butter, cutted into 1/2-inch pieces
Few drops of white wine vinegar
3 cups Rock Salt Mix, made with star anise, bay leaf, allspice berries, cloves and black peppercorns
1 3/4 cups all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
2 ounces Pasta Dough rolled out and cut into capellini
1 tablespoon chopped Italian parsley
1/2 teaspoon thyme leaves
Kosher salt and freshly ground black pepper
ROCK SALT MIX
There are no specific proportions or spices for this mix. Use the salt as a base and mix in as much of each spice as you wish. Mix the ingredients, then store in a covered container ar room temperature.
Mound the flour on a board and create a well in the center, pushing the flour to all sides to make a ring. Make sure the well is large enough to hold all the eggs without spilling.
Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break the eggs up. Begin turning the eggs in a circular motion, keeping htem within the well and not allowing them to spill over the sides.Keep moving the eggs while slowly incorporating the flour. When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that's beginning to form and cutting it into the dough. The dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself. The dough ball should feel moist but not sticky. Let the dough rest for few minutes. Keep kneading the dough until the dough becomes silky-smooth. Even if you think you are finished kneading, kned it for an extra 10 minutes: you cannot overknead this dough.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be mada a day ahead, wrapped and refrigerated; bring to room tmperature before proceeding.
Place the clams, garlic, shallot thyme sprigs, bay leaves and wine in a stainless steel saucepan that holds the clams in one layer. Cover and bring to boil over medium heat. Remove each clam as it opens and it should take place within about 5 minutes; then discard any unopened clams. Strain the broth through a chinois and set aside. Remove the clams from the shells. Using a paring knife, loosen the muscle attached to the shell. Save the 18 biggest shells for the finished dish. Pull away and discard the muscle from each clam, leaving only the tender center section of the clam.Trim the clams as necessary for a smooth edge.
ROASTED GARLIC PURÉE
Preheat the oven to 150 degrees.
Place the butter on a double thickness of foil and smash it to make a base for the garlic. Top with the garlic and sprinkle with the salt. Fold over the sides to make a package and roast for 1 1/2 hours, or until the garlic is soft.
While it is still warm, scrape the softened garlic through a tamis or pass it through a food mill, leaving behind the skins.
Whisk the garlic purée into the clam broth and bring to a boil. Simmer to reduce to 2 or 3 tablesppons. Whisk in the butter piece by piece, adding the next piece only when the last piece is almost incorporated. Season with white wine vinegar. Remove from the heat and strain into a bowl. Pour half of the strained sauce over the clams.
Spread the rock salt on a baking sheet, place in the oven and heat until hot and aromatic. Meanwhile, cook the pasta in a big pot of lightly salted boiling water. Gently reheat the clams.
Drain the pasta, then toss it in the bowl with the remaining sauce, the parsley and thyme leaves. Season to taste.
Place a bed of warm rock salt on each plate. Using a small fork, twirl a small portion of the pasta and place it in a reserved place clamshell; repeat to fill all the shells. Top each portion of pasta with a warm clam and some of the sauce. Arrange the filled clamshells on each bed of rock salt.