4
4
intermediate
50 mins
50 mins
This was inspired by a fermented chilli butter mafaldine I had at an art gallery in Sydney, of all places. I wanted to take the fermented chilli butter sauce and pair it with a aglio olio-vongole mashup I had made the previous week. Butter and chilli are classic pairings for clams. I also added tomato and vermouth for their sweetness and acidity to balance the spice and fat, while the parsley and green peas add a pop of colour and bright earthiness.
Ingredients
- 4 cloves garlic
- 4 stems kale
- 200 grams tomato
- 4 stalks parsley
- 4 tablespoons olive oil
- 2 tablespoons gochujang
- 2 tablespoons doubanjiang
- 50 grams butter
- 0.5 teaspoons salt
- 500 grams linguine
- 0.5 cups vermouth
- 1 kilogram clams
- 0.5 cups green peas
- 0.5 teaspoons black pepper
Nutrition
1009
61 g
31 g
118 g
Instructions
- 1
Chop garlic. Tear off the kale leaves and chop them roughly. Cut the tomato into small dice. Separate the parsley stems and reserve. Chop the parsley leaves finely.
- 2
Bring a large pot of salted water to boil.
- 3
In the meantime, heat the olive oil in a large pot over medium heat. Add the chopped garlic and fry until fragrant, about 2 minutes.
- 4
Add the butter, gochujang and doubanjiang to the pot and cook, stirring, until fragrant, about 1 minute.
- 5
Add the kale and season with salt. Cook, stirring occasionally, until the kale is wilted, about 2 minutes.
- 6
Add the linguine to the boiling water and cook until almost al dente. You will be finishing the pasta in the sauce.
- 7
To the pot with the kale and fermented butter mixture, pour in the vermouth and bring to a boil. Add the clams, green peas, chopped tomato, parsley stems, and black pepper and give it a quick toss. Cover the pot and cook until the clams open and are cooked through, about 7 minutes.
- 8
Scoop out the cooked clams mixture to another bowl, discarding the parsley stems, and leave the sauce in the pot.
- 9
Add the almost-cooked pasta to the remaining sauce and toss to coat and absorb the sauce. Mix through half of the clams mixture and chopped parsley leaves.
- 10
Serve the pasta, garnishing with the remaining clams mixture.
- 4 cloves garlic
- 4 stems kale
- 200 grams tomato
- 4 stalks parsley
- 4 tablespoons olive oil
- 2 tablespoons gochujang
- 2 tablespoons doubanjiang
- 50 grams butter
- 0.5 teaspoons salt
- 500 grams linguine
- 0.5 cups vermouth
- 1 kilogram clams
- 0.5 cups green peas
- 0.5 teaspoons black pepper