Recipes
Photo by Emily Sterne
Marco Canora's Linguini with Ponzu Steamed Clams and Crispy Jamon
Serves 4
Ingredients
1 pound linguini, cooked till under al dente
8 slices of jamon
3 dozen small littleneck clams
2 shallots, minced
3 garlic cloves, minced
1/2 cup TY KU sake
1/4 cup, Wanjashan, organic ponzu
8-10 shiso leaves, chiffonade
Kosher salt to taste
Extra-virgin olive oil for cooking
Directions
Pre-heat oven to 350 degrees. Place 8 slices of thinly sliced jamon on baking sheet. Cook for about 8-10 minutes until dry and crispy. Set aside. In a cold saute pan large enough to hold a pound of pasta, add oil, shallots and garlic. Bring up to medium heat and saute for 2-3 minutes. Increase heat to high, add littlenecks and saute for two minutes. Add sake and ponzu and cover, cook on high for three minutes. Once clams open and pasta is ready, add the pasta to the pan and cook until broth is absorbed. Plate family style and garnish with crumbled jamon and shiso leaves.
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