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Linguine, clams, San Marzano tomatoes, kumquats, lemon thyme in white wine

Linguine, clams, San Marzano tomatoes, kumquats, lemon thyme in white wine

What you need:

  • 500 g linguine (dry)

  • 1 kg clams

  • 1 shallot

  • 2 cloves garlic

  • 8-12 small San Marzano tomatoes

  • 4 kumquats

  • 50 g butter

  • 1 dl white wine

  • lemon thyme

  • olive oil

  • parsley

  • salt & pepper

Prepping:

  • Rinse the clams under cold water ( discard open shells and those having a little hole around the hinge)

  • Put the clams in a bowl with 2 l of cold water and set aside for 1 hour in the fridge (makes the clams spit out sand if any)

  • Finely chop the shallots

  • Slice the garlic cloves

  • Chop of some thyme sprigs (soft ends only)

  • Cut into half the tomatoes

  • Cut the kumquats into quaters (remove the kernels)

  • Put to the boil 3 l of salted water (for the linguine)

  • Heat 4 deep plates in oven at 50 degrees

 

Method:

  • Drain water from clams

  • Heat a large wok or frying pan on medium temperature

  • Put the linguine in the boiling water (8-9 min)

  • Fry the shallots and garlic in the pan (2 min)

  • Add tomatoes

  • Add kumquats

  • Add 8-12 thyme sprigs

  • Season with salt and pepper

  • Let simmer 1 min

  • Add white wine

  • Bring to a boil on high temperature

  • Add clams and put a lid on (best is if clams are in one layer only)

  • After 2-3 min stir gently to make them open

  • After a total of 3-4 min. shut down temperature

  • Add butter on top of clams

  • Add the finished linguine on top as well (not the water, you crazy;)

  • After 2 min. stir carefully

  • Serve in the heated plates

  • Garnish eventually with some thyme sprigs

  • ...with a glass of good white wine

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