Linguini with Mussels and Ramps
Okay, so this recipe came to be in a roundabout sort of way.
For Mother’s Day I wanted to share a memory of my Mom’s Linguini with Clam Sauce.
When I would take the kids (4 rambunctious cuties), to visit my parents, it was a two and a half hour drive. I did it as often as I could because I really wanted the kids to know their grandparents and vice versa. I usually managed once a month.
We would arrive like a mini circus. Oh well…!
And my Mother figured out that my kids loved her linguini with clam sauce. We all did!
So she would greet us with an early dinner and it was sooo welcome. My kids would sit up tall in the chairs at the island in the kitchen slurping this pasta down…and relax…ahhhh.
(Wait Mom…how much vermouth was in the pasta?…Wait…Was that on purpose?)
I love my Mom like I love my life. I miss her so.
Around and on Mother’s Day I have often made linguini with clam sauce (a little different version) for my kids in loving memory of their grandmother.
This year I so wanted to share the recipe we use but, I am having a really hard time finding fresh clams! Even fresh frozen – not sea clams…
BUT there are fresh mussels everywhere.
So I have been remaking, revamping and testing (thinking of and appreciating my Mom so much) the recipe using mussels.
When my son was last here and we went went foraging for ramps together I asked him what he thought they would go with. Quick reply: Linguini with Clam Sauce.
Yes!
And also with mussels.
So I am not sure if this is real science, but it is what my family has always done with fresh clams and mussels.
Rinse and wipe the mussels clean. Put in a large bowl and add a healthy pinch of sea salt to the bowl plus a tablespoon of corn meal. Cover with cool water and let set for 10 to 15 minutes. Supposedly the shellfish will take in the corn meal and release any sand they are holding. I do it every time.
For this recipe I also tested frozen, farm raised and wild mussels. The frozen mussels were the easiest but were more chewy and not sweet. The wild mussels had larger shells with a smaller yield of actual edible mussels. The brine from the wild mussels was really good. (I know there is a huge variable on this.) The farm raised mussels had almost twice the amount of edible parts per shell and were very tender and sweet.
I did not do enough research to find out out what’s more sustainable, but I will and will update this post.
For the ramps I harvested them by just cutting a single leaf per plant above the ground.
My Mom would have also.
I used whole wheat organic pasta but you could easily substitute rice pasta or make this and serve over quinoa or rice or barley.
Thank You Mom. Every Day!
Linguini with Mussels and Ramps
Makes 2 large or 4 small servings
Prep and cook time 40 minutes
Ingredients:
1/2 lbs. organic whole wheat linguini
Pinch sea salt
1/2 tsp. olive oil
1 pkg. fresh mussels (with shells) (about 10 cups with shells on/ maybe 3 lbs.)
1/2 tsp. sea salt
1 Tbs. corn meal
3 Tbs. olive oil
1 medium onion – finely chopped
3 cloves garlic- minced
A nice big handful of ramp leaves – roughly chopped
1/4 tsp. red pepper flakes
1/4 to 1/2 cup white wine or light rosé (optional)
1/2 cup Italian parsley – chopped
Sea salt to taste
Directions:
Rinse mussels with cool water and place in a bowl. Cover with water and add 1/2 tsp sea salt and 1 Tbs. corn meal. Let sit for 10 to 15 minutes.
Cook linguini with a pinch of sea salt and a dash of oil to el dente.
Drain, rinse pot and bring 2 inches of water with a steamer basket to a boil.
Drain and quickly rinse mussels. Discard any mussels that are not closed. Steam for 4 minutes.
Remove to a bowl and when cool to touch separate shells. Discard any mussels that are not open. Save a cup or so of the steaming liquid.
While the pasta and mussels are cooking prep your vegetables.
Thoroughly wash the pan you used for the mussels and pasta and return it to the stove. Warm 3 Tbs. olive oil on medium heat and sauté onion until golden stirring frequently. Add garlic and pinch of sea salt. Cook for a few minutes and then add ramps and red pepper flakes. Continue to cook for a few more minutes.
Deglaze pan with wine (or water ) and add a little of the mussel steaming liquid. Add cooked mussels and parsley. Stir and taste and season if desired.
Add pasta and gently combine. Serve right away.
