5 Tips for Perfect Linguine with Clams from Geoffrey Zakarian

Summertime, as they say, is when the livin' is easy. And with a bounty of fresh ingredients to work with, the cooking should be easy too, to maximize that sun-soaked, relaxed vibe all season long. One bright and briny staple of summer dinners is the classiclinguine with clams，哪个餐馆和食品网络个性亚搏电竞厨师杰弗里·扎卡里安（Geoffrey Zakarian）在饥饿的观众面前展示2018 Food & Wine Classic in Aspen。这是您需要知道的五件事，以精美地执行这种简单的夏日菜。

对于蛤s而言，扎卡里安球场每人大约有十二个 - 那是壳的蛤，如果您没有贝壳，您将需要更多的东西（为什么要打扰？）。一件好事要记住的是，有时蛤lam是命中或失踪的，因此您可能会在此过程中扔掉一些坏人。扎卡里安（Zakarian）说，对于意大利面，要少于盒子上的建议部分。毕竟，正如他指出的那样，“他们试图向您出售更多意大利面。”总而言之，花费大约15美元，您可以为四个人提供一顿美餐（在30分钟内启动）。

"This dish has like four ingredients, so they all have to be really good," Zakarian says. The clams have to be fresh (they should smell like the ocean) and free of sand, which he says you should ask the seafood seller to do for you. If not, just soak them to remove the debris. They should all be closed, but if a clam is already open, tap it on the counter: If it doesn't close up immediately, it's bad. Toss it out. As for wine, he said to avoid cooking with anything you wouldn't drink. It doesn't have to be expensive, but remember that when the alcohol cooks off, the essence of that wine is what you want in your dish. If it's not good to begin with, it won't be at the end.

When it comes to pasta, you might be surprised to learn that the "good stuff" doesn't have to mean fresh pasta. "There are a lot of great dry pastas out there. I almost prefer dry pasta—it holds up to heavy things like eggplant and mushroom," he says. Sure, in his restaurants they'll use fresh pasta but that's more a matter of timing. "We use mostly fresh pasta because it's great for a restaurant. It's a three-minute minute pickup. Order comes in, boil the pasta, add the sauce, and it's ready. It's just because dry pasta takes 12 to 16 minutes, not because fresh is better."

To cook the clams, start with a hot skillet and add some olive oil, fresh garlic, and red pepper flake. Use a large pan so that when you put the clams in they spread out and cook evenly. In Zakarian's recipe, you don't need any additional salt, as the clams are briny enough on their own. He adds about a cup of white wine and a shot of clam juice (or clam liquor) to bring out the flavor of the shellfish. Then cover and let them steam for a few minutes. Zakarian says the clams should all open at the same time. If one or two don't budge, toss 'em out (that's why you bought extra).

尽管水在阿斯彭（Aspen）接近8,000英尺的高度上沸腾了两倍，但扎卡里安（Zakarian）说，值得分别煮沸林吉尼，并且不相信任何“关于在锅中使用一点水的旧妻子故事”。只是用过盐水，因为添加橄榄油并没有真正做任何事情。而且不要将面食弄碎以将其放入锅中。为什么？“你曾经尝试过旋转半片意大利面条吗？”

Because getting the texture of the pasta right is crucial, Zakarian said to make sure it finishes last so that it can go into the pan with the clams at the last moment before serving. Oh, and don't bother draining your pasta. Just pull it out with tongs and you'll get some of that crucial starchy water to enrichen the sauce right along with them.

As you toss the pasta, clams, and sauce together in the skillet, add a tablespoon or so of butter (Zakarian admits this is a controversial move), and "a boatload of fresh parsley." Zakarian says flat-leaf or Italian parsley is best for its grassy notes. Drizzle the finished dish with a bit of olive oil before serving–in the pan, he suggests—with a side of crusty bread. Looking for a side? Try an arugula salad with parmesan, but Zakarian insists vegetables aren't necessary with每一个一顿饭。

对于鸡尾酒搭配（作为开胃菜或饭期间，您的选择）Zakarian搅动了白色的Negroni，它取代了drink's usual mix的杜松子酒，甜苦艾酒和坎帕里with rum,Suze, andCocchi分别，加上简单的糖浆和柠檬皮装饰。或只是将菜与一些白色或rosé wine, and you're set for an ideal summer supper.