Manila Clams Pasta

As local waters turn cold in the fall, it's time to dig for clams, and Salty's chefs will do all the work for you. Sourced from Dabob Bay, our Manila clams are paired with bucatini pasta (thick spaghetti-like pasta with a hole running through the center), roasted Hubbard squash, Moroccan preserved lemon and smashed tomatoes.

Manila Clams Pasta with bucatini, roasted hubbard squash, preserved lemon, smashed tomatoes

Serves 4


2 pounds Manila clams
2 ounces butter
1 tablespoon extra virgin olive oil
1 tablespoons minced garlic
1 tablespoon minced shallot
1 tablespoon minced preserved lemon, seeds removed
1 cup dry white wine
1 cup smashed tomatoes (recipe follows)
1 pound roasted Blue Hubbard Squash (recipe follows)
1 pound bucatini, cooked al dente in salted boiling water
2 tablespoons minced parsley leaves
Salt and fresh ground black pepper

  1. Soak clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.
  2. In a sauté pan, heat the butter, olive oil, shallot and garlic. Cook for 1 minute until glossy, do not brown.
  3. Over high heat add clams.
  4. Deglaze with white wine and reduce by half.
  5. Cover and steam until shellfish opens, about 3 minutes.
  6. Pull out shellfish and reserve.
  7. Reduce the liquid by half, add tomatoes, squash, preserved lemon cooked pasta, reserved shellfish, and parsley.
  8. Toss until well blended. Serve immediately.

Smashed Tomatoes

Ingredients for Smashed Tomatoes

6 medium Roma tomatoes
1/2 teaspoon kosher salt

Directions for Smashed Tomatoes
  1. Rough chop Roma tomatoes and place in a bowl.
  2. Toss with kosher salt and allow to sit for 1 hour to soften and lose excess liquid.
  3. Strain tomatoes of liquid and set aside (discard juice).

Roasted Blue Hubbard Squash

Ingredients for Roasted Blue Hubbard Squash

1# peeled and seeded Blue Hubbard Squash
1 tablespoon olive oil
Salt and pepper to taste

Directions for Roasted Blue Hubbard Squash
  1. Dice peeled and seeded squash into 1/4 inch by 1/4 inch cubes.
  2. Toss with olive oil, salt and pepper and place in a 425 degree F. oven for 15 minutes or until well browned and cooked al dente.
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