http://www.bonappetit.
com/recipe/best-linguine-and-clams
Recipe: Linguini with Clams
Number of Portions: 4 servings
Portion Size: 1
Cost per portion: $2.61
Selling Price: $19
Ingredients Recipe Quantity (EP) Cost Total Cost
APC/Uni EPC/Uni
Volume Weight Count t Yield % t
Kosher Salt 2 Tbsp 1.33 oz $0.01/oz 100% $0.01/oz $0.01
Garlic Cloves 0.006/lb $1.67/lb 100% $1.67/lb $0.01
$19.95/ $19.95/
Olive Oil 2 tbsp 0.02 gal gal 100% gal $0.40
Lemon Zest 2 tsp 0.14 oz $1.80/oz 100% $1.80/oz $0.25
Anchovy Fillet 0.5 oz $5.35/oz 100% $5.35/oz $2.68
Crushed Red Pepper
Flakes tsp 0.05 oz $0.14/oz 80% $0.18/oz $0.009
4.14 fl $0.60/ $0.60/
White wine cup oz fl oz 100% fl oz $2.48
Littleneck clams 2 lb $8.99/lb 80% $0.11/lb $0.22
$11.40
Linguini/Spaghetti 12 oz oz 50% $0.23/oz $2.76
Chopped Parsley cup 0.67 oz $1.17/oz 53% $2.21/oz $1.48
Unsalted Butter 2 tbsp 1 oz 0.$0.15/oz 100% $0.15/oz $0.15
Total Cost: $10.45
Ingredients
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
12 garlic cloves, divided
2 tablespoons plus cup olive oil, plus more for serving
2 teaspoons finely grated lemon zest
2 oil-packed anchovy fillets (optional)
teaspoon crushed red pepper flakes, plus more for serving
cup dry white wine
2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
12 ounces linguine or spaghetti
cup finely chopped parsley
2 tablespoons unsalted butter
Directions
1. Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.
2. Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread
and pulse several times until fine crumbs form.
3. Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb
mixture and cook, stirring often, until crumbs are golden and crisp, 57 minutes.
Transfer to a medium bowl. Add lemon zest, season with salt, and toss to
combine; set aside.
4. Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp
knife), very thinly slice remaining 9 garlic cloves. Heat cup oil in Dutch oven
over medium. Cook garlic, stirring often, until golden around the edges, about 3
minutes. Add anchovies, if using, and tsp. red pepper flakes and cook, stirring,
until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and
simmer until only a couple of tablespoons of liquid are left in pot. Add clams and
toss to combine. Cover and cook until clams are open, 57 minutes (about 4
minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving
liquid in pot. If any clams are still closed, cover pot again and cook a few minutes
longer, then transfer to bowl with others (discard any that have not opened at this
point). Tent clams with foil.
5. Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup,
scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot
with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing
constantly and adding more pasta cooking liquid a splash at a time if needed,
until pasta is al dente and sauce is glossy and thick enough to cling to noodles,
about 5 minutes.
6. Remove from heat. Add parsley and butter and toss until butter is melted.
Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you
can add more or less depending on how much liquid is in bottom of potyou
want them to absorb some of the sauce but not make it dry). Give pasta a taste;
you probably wont need additional salt, but you can add some if youd like. Divide
pasta among shallow bowls and top with reserved clams, more breadcrumbs, red
pepper flakes, and a drizzle of oil.
