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Video: Cooking linguine with clams

By Contributor
updated 6/5/2008 12:10:56 PM ET 2008-06-05T16:10:56

Finding a great cookbook among the thousands available isn't always easy, but now the staff at Gourmet magazine has done all the legwork for you with a cookbook club. Their first selection is “Fish Without a Doubt” by Rick Moonen of RM Seafood in Las Vegas. For more recipes, videos of the authors demonstrating recipes from their books, plus quizzes on the book's topic, visit gourmet.com/cookbookclub.

Americans are eating more fish than ever, but the fish counter can be a confusing place, even for the most educated seafood lover. Many ask, is this species overfished, or how much mercury is in this tuna?

To help consumers make the most informed seafood choices while shopping or eating out, Environmental Defense Fund offers several ways for the conscientious consumer to get comprehensive health and environmental information about their favorite kinds of fish.

The Seafood Selector Web site provides consumers with recommendations for more than 200 popular seafood choices. Shoppers can easily access the best substitutes for their favorite, but overfished choices, as well as how often they can safely eat fish like tuna or swordfish. To download a printable wallet guide, visit edf.org/seafood. Consumers with Web-enabled phones can also access a mobile-friendly version of the guide at m.edf.org/seafood.

Recipe: Catfish Sloppy Joes (on this page) Recipe: Citrus broiled shrimp (on this page) Recipe: Linguine with clams (on this page)

Recipe: Catfish Sloppy Joes

These are just as sloppy and delicious as you could hope for. Soft, tender potato rolls are my choice for serving, but any hamburger bun will do.

  • 1/2 pound catfish fillet (bloodline trimmed; see page 37), cut into ⅓- inch dice
  • Coarse salt
  • 1/4 cup vegetable oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 2 teaspoons paprika
  • Barbecue Sauce for Fish (recipe follows)
  • For serving
  • 8 hamburger buns
  • Softened butter
  • Potato chips
  • Barbecue Sauce for Fish
  • 2 tablespoons vegetable oil
  • 1 cup minced onion
  • 2 large garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • Coarse salt
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • 1/2 cup clam juice
  • 1 cup ketchup
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • Freshly ground white pepper

Season the catfish with salt. Let sit on the counter.

Heat a medium saucepan over medium-high heat. When the pan’s hot, add the oil, onion, and bell pepper. Sauté, stirring often, until the onion starts to soften, about 3 minutes. Stir in the paprika and sauté, stirring, for 1 minute. Add the catfish and sauté for 1 minute. Stir in the barbecue sauce and bring to a simmer. Reduce the heat to low and simmer for 6 to 7 minutes, until thick.

Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle.

Fill the buns with the catfish mixture and pile some potato chips on top for crunch. Serve these Joes while they’re hot.

Barbecue Sauce for Fish

Fish deserves its own special barbecue sauce. This one isn’t aggressive in the least, so it’s perfectly suited to the soft nuances of seafood. The flavor of the clam juice wafts through the sauce. Makes about 1 3/4 cups

Heat a medium saucepan over medium-high heat. When the pan is hot, add the oil, onion, garlic, thyme, and a pinch of salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.

Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel has dissolved.

Add the caramel and clam juice mixture to the onion, along with the ketchup, Tabasco, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool.

You can make this well in advance. It will keep for days in the refrigerator.

Serving Size

Serves 8

Recipe: Citrus broiled shrimp

These are great on their own, but put out little bowls of melted butter for dipping if you want to go over the top. You’ll get your fingers good and messy when you eat these shrimp, but it’s so worth it.

  • For the marinade
  • Grated zest and juice of 3 oranges
  • Grated zest and juice of 1 grapefruit
  • 1/2 cup olive oil
  • 2 teaspoons fish sauce
  • 2 shallots, minced
  • 1/2 cup chopped fresh mint
  • 1/2 teaspoon fresh thyme leaves
  • For the shrimp
  • 2 pounds extra-large (16–20 count) shrimp in the shell, deveined
  • Coarse salt
  • Melted butter for serving (optional)

For the marinade: Whisk the zests and juices, olive oil, fish sauce, shallots, mint, and thyme together in a bowl.

Spread the shrimp out in a single layer in a baking dish. Pour in the marinade, cover with plastic wrap, and refrigerate for at least 4 hours, and up to 8 hours.

Set an oven rack in the top position and heat a cast-iron griddle under the broiler for at least 15 minutes.

Meanwhile, take the shrimp out of the marinade.

Put the shrimp in a single layer on the griddle pan and season them well with salt. Broil for 2 1/2 minutes, or until barely cooked through.

Serve hot, with melted butter if you want.

Serving Size

Serves 4

Recipe: Linguine with clams

There’s a really good hit of garlic in this dish, complementing the ocean brininess of the clams. It’s not for the faint of heart.

Littleneck clams are fine for this.

  • Littleneck clams
  • 1 cup water
  • 24 topneck clams, scrubbed
  • 1/3 cup chopped garlic
  • 1/3 cup olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano, crumbled
  • Coarse salt
  • 3/4 pound linguine
  • 1/2 cup chopped fresh parsley

Bring the water to a boil in a large pot. Drop in the clams, cover the pot, and steam until the clams open.

Drain the clams in a strainer set over a bowl. When the clams are cool enough to handle, remove them from the shells — over the strainer so you capture all the juice. Chop the clams coarsely. Reserve the clams and juice separately.

Meanwhile, put the garlic and oil in a medium saucepan over medium heat. When the garlic starts to sizzle, reduce the heat to very low and let the garlic infuse into the oil for 15 minutes. Take it slow; you don’t want the garlic to color.

Add the crushed red pepper and oregano to the garlic oil and heat for 5 minutes. Add the reserved clam juice, crank the heat to high, and reduce by half. Keep the sauce warm on the back of the stove.

While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and return it to the pot.

Add the sauce, clams, and parsley to the pasta and toss well. Serve right away.

Serving Size

Serves 4


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