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Geoduck Puttanesca

geoduck Puttanesca

Geoducks aren't exactly the most familiar of sea creatures, so we get a lot of questions. After, "What the heck is it?" (It's a giant, funny looking clam) The most common is, "Ok...so what do I do with it?" 

So glad you asked! 

Here's our take on a spaghetti Puttanesca. The smoked geoduck makes an interesting substitute to the anchovies traditionally used in the dish, hitting some of the same funky umami notes as the anchovies, while lending its own distinct flavor profile.

This flavorful sauce comes together quick, about as long as it takes the cook your pasta, making it perfect for an easy weeknight meal. 


Serves 2

Ingredients

8oz Spaghetti  
1/3 cup olive oil 
1 can smoked geoduck, drained (reserve liquid) and fine chopped 
4 garlic cloves, small dice 
1/2 cup Castrelvatrano olives, pitted and quartered
1 jar crushed tomatoes 
1 tsp red pepper flakes (use 2tsp for spicer pasta)
2 Tbsp capers 
Fresh parsley & oregano, rough chopped
1 lemon 

     

    Technique

    Heat olive oil in large skillet, add geoduck and garlic, cook until garlic just begins to brown and becomes fragrant. Pay attention, if the garlic goes too far, it will become bitter, if it doesn't brown enough, you'll miss out on flavor. 

    Throw in pepper flakes, capers, and olives. Cook for about 60 seconds, or until things get toasty and start to smell really good. Stir gently and keep your eye on that garlic! 

    This is a good time to drop your pasta. You did start some water boiling before all this, right? Of course you did. 

    Half your lemon and squeeze a nice shot of juice into the sauce. Dump in the geoduck juice and your jar of tomatoes. 

    Reduce until sauce is thick and saucy, then season with salt, pepper, and remaining lemon juice to taste. 

    When the pasta is al-dente, toss it in the sauce. Add a splash of starchy pasta water if needed, and let simmer briefly to let the sauce thoroughly coat the noodles.

    Serve on platter and top with chopped herbs.  

    You could grate parm over this, and it would taste great, but it's not strictly necessary.  

    Pair it with your favorite Barbera, southern Italian red wine, or whatever you think is good. 

    Eat it.

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