Serious Eats: Recipes

Stephanie Izard's Manila Clam and Sausage Linguine

[Photograph: Blake Royer]

What Worked:The flavors in this dish were fascinating. You couldn't necessarily taste every aspect, but it all came together in a surprising way, just the way you might hope they would eating the food of an inventive chef.

The technique I'll definitely take away from this dish is Izard's way of finishing the pasta: with a big dollop of crème fraîche.

What Didn't Work: While I loved the flavors of this dish, I didn't find it necessary to cook the clams separately with their own aromatics as the recipe suggested. It seemed like a translation from a restaurant's methods rather than something ideal for home. I've streamlined the recipe to make it easier—and faster—for a weeknight.

Suggested Tweaks: I might suggest a few less clams and more sambal paste. A little goes a long way, and I thought overal the dish could be spicier.

Adapted from Girl in the Kitchen.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

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