Cook Your Chanterelles Whole
Linguine with White Clam Sauce and Chanterelle Mushrooms
- 4 ounces dried linguine preferably a nice Italian bronze extruded variety like Rustichella or Masciarelli, but in a pinch, use whatever
- 16 ounces freshest possible manila clams
- 4 ounces fresh chanterelle buttons left whole, washed if needed, trimmed and cleaned
- 4 tablespoons unsalted butter for the sauce (this is not a typo, it's why it tastes so good, do it and skip dessert already)
- 3 tablespoons shallot diced 1/4 inch
- 1 tablespoon olive oil or cooking oil
- 2 teaspoons minced garlic
- Fresh sliced chives to taste
- 2 tablespoons light olive oil lard, or high heat cooking oil, like grapeseed
- 1/4 cup dry white wine
- 1/2 cup nice canned clam juice
- Dash of fresh lemon juice to taste
- Rinse the clams and inspect them: look over each clam and make sure it's alive, they should be closed, but will occasionally very slowly open and close to respire. Bring a a gallon of lightly salted water to a rolling boil. Add the linguine to the pot and stir to prevent sticking. Meanwhile, heat a 10-12 inch saute pan with the oil, add the shallot and garlic and cook for 1 minute, stirring occasionally.
- Add the clams and chanterelles and stir to coat with the oil, shallots and garlic, turn up the heat to medium-high and cook 4-5 minutes more, deglaze the pan with the wine, reduce by half, then add the clam stock and continue to reduce on medium-high. Drain the pasta, then add directly to the pan along with the butter. Stir the noodles to coat with the sauce, tossing occasionally.
- Reduce the sauce until the butter has thickened it and it tastes really good, keeping the heat around medium-high, stirring to steal some starch from the noodles that will help the sauce thicken. The sauce should be velvety and thick enough to coat the back of a spoon. Finally at the end, add a dash of lemon to taste.
- To plate, remove the pasta to preheated bowls with a tongs, reserving the clams, mushrooms and sauce in the pan. Twist the linguine into a tight mound, then arrange the clams on top of each pasta, drizzle over excess sauce, garnish with the chives and serve immediately (discard any clams that don't open).
- Plating pasta is one of the most important parts of enjoying this (and all long pasta). First the pasta is removed with tongs and twirled in the bowl into a mound, only afterwords are the ingredients and sauce distributed. Long pasta should always be plated like this.