COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

Chef John Howie“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma tomatoes supplying brightness and color, fresh chopped parsley, garlic, a little crushed red chilies for some heat, and finally, a flourish of reggiano parmesan cheese. A word of caution: Don’t rinse the pasta. “We need all the starche content coming out of the pasta, to make this seafood dish,” says Chef Howie. “If you rinse out the pasta, you will lose all of that.”

 

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