Linguine With Clams In Black Bean Sauce

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Servings: 2 cups Difficulty: Intermediate
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A savory fusion of briny steamed clams and spicy fermented black bean sauce tossed with tender linguine.
Linguine With Clams in Black Bean Sauce *Jb recipe image
Linguine With Clams in Black Bean Sauce *Jb recipe image
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Linguine With Clams In Black Bean Sauce

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 cups Calories: 450
Dietary:
V Vegan

Description

This dish combines the briny sweetness of fresh clams with the deep, umami richness of fermented black beans. The sauce is thickened slightly with cornstarch and brightened with rice vinegar and a splash of Scotch, creating a complex flavor profile that coats the al dente linguine perfectly. Aromatic ginger and garlic provide a fragrant base, while scallions add a fresh crunch. It is an elegant yet approachable meal that feels restaurant-quality but is simple enough for a weeknight dinner.

Directions

  1. Scrub the clams well under cold running water to remove any sand.
  2. In a large kettle, bring the water to a boil. Add the clams, cover, and steam, checking occasionally. Transfer clams to a large bowl as they open, which should take 3 to 8 minutes. Discard any clams that do not open.
  3. Strain the cooking broth through a fine sieve into a large glass measuring cup. Add enough water to make a total of 1 1/2 cups of liquid.
  4. Discard the shells. Rinse the clams if they feel sandy, then chop them coarsely.
  5. In a small bowl, stir the cornstarch into the clam broth until smooth. Stir in the soy sauce, Scotch, rice vinegar, and sugar.
  6. In a wok or large heavy skillet, heat the vegetable oil over moderately high heat until it just begins to smoke.
  7. Add the ginger, black beans, and garlic. Stir-fry for 30 seconds, or until fragrant.
  8. Stir the cornstarch mixture again and add it to the wok, stirring constantly. Bring the sauce to a boil.
  9. Simmer the sauce, stirring, for 2 minutes. Keep it warm.
  10. In a separate kettle of salted boiling water, cook the linguine until al dente. Drain well.
  11. Add the drained linguine, chopped clams, and scallions to the wok with the sauce.
  12. Cook over moderate heat, tossing the linguine, until heated through and well coated with the sauce. Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 60mg20%
Sodium 1200mg50%
Total Carbohydrate 65g22%
Dietary Fiber 3g12%
Sugars 5g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: linguine, clams, black bean sauce, fermented black beans, seafood pasta, ginger garlic, soy sauce, rice vinegar, scotch, scallions, umami, asian inspired, steamed clams, stir fry, dinner recipe, briny, savory
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