There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman.  The basic idea of this book is to think outside the traditional pasta and sauce combinations.  This is the first thing I have cooked from the book (with some adaptations).  It is actually a fairly conventional pasta with clam sauce recipe, except that it includes some white miso which, as promised, works well.  This makes 4 servings and is done within an hour.

The clams in the photo are what were available at Wegman’s.  I would have bought smaller ones if available.  White miso is the mildest type.

2-1/2 to 3 lbs. clams

½ cup dry white wine

¼ cup white miso

4 Tbs. salted butter

7-1/2 oz. (1-1/2 cups) cherry tomatoes, halved

4 cloves garlic, minced

½ tsp. freshly ground black pepper

8-16 oz. linguine (I usually make 2 oz. per person)

½ cup chopped fresh parsley

2 Tbs. fresh lemon juice

Scrub the clams well and put them in a pot of cold water with some cornmeal for at least 30 minutes to purge themselves.  Grit is not a plus in clam dishes.

In a small bowl mix together the wine and miso until smooth.

Bring a large pot of salted water to a boil.

In a large skillet, melt the butter over medium heat.  Add the tomatoes and cook about 4 minutes, until they are starting to soften.  Add the garlic and cook for another minute.  Add the wine, miso, and black pepper and stir well.  Add the clams and cover.  Cook for about 7-9 minutes, until the clams have opened.

While the clams are cooking, cook the linguine in the boiling water for 1 minute less than the package instructions.  Drain when done.

After the clams have opened up, remove the lid and keep cooking for another 5-10 minutes, until the clams are fully open.  Discard any which fail to open.  With a slotted spoon put the open clams in a bowl.

Add the cooked linguine to the skillet and swirl it around in the sauce.  Cook to reduce the sauce and until the pasta is cooked to taste.  Add the lemon juice and parsley.  Check seasoning. 

Divide the pasta and sauce over 4 plates and top with the clams.  Serve immediately.