Linguine and Smoked Geoduck
We don't blame anyone for not knowing what to do with a live geoduck. Its randy appearance can have quite a befuddling effect on the unprepared. One look at this giant clam with a suggestive siphon and a heart of gold can send even the most experienced cooks into paroxysms of oh-lord-what-do-I-do-now. We understand. That’s why we’ve taken the shock and awe out of preparing Nature’s dirty joke. Wildfish Smoked Geoduck pops out of the can in bite-sized pieces the whole family can enjoy without embarrassment, and it makes an excellent linguine in white wine and butter. Give it a try.
4 cups cooked linguine
1 tbsp chopped garlic (or more if desired)
3 tbsp butter
2 tbsp extra virgin olive oil
¼ cup rough chopped Italian parsley
A splash or two of dry white wine
Salt, pepper and lemon juice to taste
Drain the smoked geoduck, reserving the can broth. Chop the geoduck into small pieces, about ¼ inch.
Add butter, olive oil and garlic to a large skillet, then heat the skillet over a medium flame. Stir as the butter melts and the garlic cooks, taking care not to allow the garlic to burn. As soon as the garlic begins to darken add the chopped geoduck and toss in the butter and oil to coat evenly.
Raise the flame to medium high and add the broth. Stir and simmer until the broth reduces by about half. Add a splash or two of white wine and reduce slightly again. Add the cooked linguine to the sauce. Toss and stir to coat evenly and distribute the meat among the noodles. Continue to toss over medium high flame until the noodles are heated through.
Check the seasoning of the pasta. You may find that the can broth has provided all the seasoning needed, but you can add salt and pepper as desired, or even cut the salinity with a dash or two of lemon juice. Add the chopped parsley and toss the pasta to distribute it evenly.
Plate, serve and enjoy!