Garlic Butter Razor Clam Pasta with Lemon and Parsley
Tender, fully cooked cleaned razor clam meat tossed with linguine in a light garlic, lemon and butter sauce with parsley and unsalted broth.
Equipment
- Large pot
- Wide skillet
- Fish or shellfish thermometer
- Colander
Ingredients
- 12 oz linguine or spaghetti
- 14 oz raw razor clam meat cleaned and shucked; thawed safely if frozen
- 2 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter cut into small pieces
- 4 garlic cloves finely minced
- 1/2 cup unsalted vegetable or seafood broth
- 1 lemon zest and juice; serve wedges separately
- 1/2 cup flat-leaf parsley chopped; divided
- 1/4 tsp red pepper flakes optional
- 1/4 tsp black pepper freshly ground
- to taste fine salt add only after tasting sauce
- 3/4 cup reserved pasta cooking water use as needed for sauce texture
Instructions
- Keep the shucked razor clam meat cold while you prepare ingredients. Check for grit, follow the seller's cleaning directions, drain, pat dry and cut large pieces into bite-size strips.
- Bring a large pot of water to a boil. Cook linguine until just shy of al dente according to the packet. Reserve at least 3/4 cup starchy pasta water, then drain.
- Heat olive oil in a wide skillet over medium-low heat. Add minced garlic and optional red pepper flakes; cook 30 to 45 seconds until fragrant but not brown.
- Add unsalted broth and lemon zest. Simmer briefly, then swirl in butter in small pieces. Add several tablespoons of pasta water until the liquid looks glossy and lightly emulsified.
- Add cleaned raw razor clam meat to the simmering liquid and cook until opaque, firm and fully cooked through, using a suitable thermometer to verify a safe center temperature when possible. Timing depends on cut size; do not rely solely on a minute count.
- Add drained linguine and black pepper. Toss over low heat until coated; loosen the sauce with a little reserved pasta water as needed. Avoid prolonged boiling after clams are cooked.
- Remove from the heat. Fold in lemon juice and chopped parsley, taste and adjust seasoning. Divide among warm bowls and serve promptly with lemon wedges.
Notes
Use professionally cleaned, shucked razor clam meat from a reputable supplier. Cook the shellfish through; never taste raw seafood to check seasoning. If the sauce separates, toss with small spoonfuls of warm, starchy pasta water.