Thai Coconut Curry Seafood Chowder

 Ingredients:

• 1 lb Halibut Fillet - skinned & cubed

• 1 lb Side Stripe Shrimp Tails - peeled

• 2 lb. Manila Clams

• 4 cups Finest at Sea Fish Stock

• 2 Tbsp Olive Oil

• 1 large Onion - diced

• 4 cloves Fresh Garlic - crushed

• 1 Tsp fresh Ginger - crushed

• 1 stalk Lemongrass - minced

• ½ Red Bell Pepper - diced

• 2 stalks Celery - diced

• 2 medium Carrots - diced

• 5 White Mushrooms - diced

• 2 Tbsp Fish Sauce

• 1 can Coconut Milk

• 3 Tbsp Red Thai Curry Paste

• 1 Tbsp Sesame Oil

• 8 oz Soba Noodles

• Zest and Juice of 2 Limes

• Cracked Black Pepper to taste

• 2-3 Red Thai Chilies -minced(optional)

• 2 Tbsp Fresh Cilantro - chopped

• 1 bunch Green Onions - chopped

Directions:

1. In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies. Cook for 5 min.

2. Add 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.

3. Add fish stock and bring to a simmer. Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste. Cook for another 5 min.

4. Slowly stir in coconut milk and sesame oil. When fully blended, add the noodles, Mussels, Clams and halibut chunks. Cook until shellfish opens.

5. Just before serving, add cilantro and lime juice.

6. Ladle into bowls and garnish with green onions - Serves 6 - 8.

Steamed Salt Spring Island Mussels in White Wine Cream Sauce

Ingredients:

• 5 lbs. Salt Spring Island Mussels

• 3 Tbsp Olive Oil (Extra Virgin is best)

• 5 cloves Garlic - minced

• 1 medium Onion - minced

• ¾ cup Dry White Wine

• 1 Tbsp Butter

• ½ bunch Parsley -chopped finely, keep the stems

• ½ cup Cream (we like whipping cream, but half and half is ok)

• 1 Tbsp Smoked Paprika

Directions:

1. In a large pot, heat olive oil on medium.

2. Add the onion to the olive oil and stir occasionally.

3. Mix in the garlic, and continue to cook until the garlic just begins to brown.

4. Gently place the Mussels in the pot, taking care not to crack them by dropping.

5. Add the parsley stems and the white wine to the pot and turn heat to high.

6. Steam the Mussels, shaking the pot frequently, for about 5-7 minutes. Mussels are finished cooking when the shells open - do not overcook.

7. Remove Mussels from liquid, and set aside in a large serving bowl.

8. Lower heat to medium, and reduce remaining liquid by half, stirring frequently.

9. Add butter and cream to the liquid in the pot and reduce until thickened slightly.

10. Pour thickened sauce over mussels and then sprinkle with the paprika and parsley.

11. Serve on a bed of rice or noodles, or with bread for dipping.

Spanish Clam Soup

Ingredients:

• 1 ½ cups Dry White Wine

• 8 sprigs of Thyme

• 4 lbs. Clams scrubbed and rinsed

• 6 Tbsp Extra Virgin Olive Oil

• 2 medium Parsnips peeled and diced

• 6 thin slices Serrano ham or Prosciutto finely chopped

• ½ medium Red Bell Pepper diced

• 6 cloves Garlic smashed

• 1 Red Serrano or Red Finger Hot Chile split open lengthwise

• ½ teaspoon Sweet Smoked Paprika

• 6 thick slices Crusty Bread, toasted

Directions:

1. In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.

2. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl.

3. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).

4. In another large pot, heat oil over medium.

5. Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.

6. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.

7. Add paprika, clam broth, and clams. Heat through and serve, with bread.

Recipe by Martha Stewart

Seared Scallops with Garlic & Asparagus Purée

Ingredients:

• 12 Qualicum Bay Scallops

• 2 Tbsp Olive Oil

• ½ Tsp Sea Salt

• 2 cups fresh or frozen Asparagus - chopped

• ¼ cup White Wine

• ½ cup Heavy Cream

• 4 cloves Garlic - sliced

• 2 Tbsp Fresh Parsley - chopped

• Cracked Black Pepper

Directions:

1. Remove the abductor muscle from the Scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away.

2. Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.

3. Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min.

4. Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process.

5. Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth.

6. Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.

7. Add olive oil to the hot skillet, and then gently place each Scallop into the pan.

8. Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed it’s golden brown crust.

9. Gently turn each Scallop over and sear for another minute.

10. Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper. Enjoy!

Raw Oyster on the Half Shell

Ingredients:

• 24 oysters

• Crushed ice or rock salt

• Cucumber Mignonette Sauce, recipe follows

• 1 cup rice wine vinegar

• 1 shallot minced

• 1-inch piece fresh ginger peeled and grated

• ½ English cucumber peeled and minced

• Several turns freshly ground black pepper

• 1 handful fresh cilantro leaves chopped

Directions:

1. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.

2. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavours to come together.

3. Find a durable, thick cloth and fold it over several times to create a rectangle; this will steady the oysters as you shuck them and protect your hand.

4. Using the towel as a mitt and oyster stabilizer, place the oyster, cup-side down on a solid work surface with the hinge facing you.

5. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open.

6. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.

7. Run the knife underneath the oyster to detach it completely but leave it in its shell.

8. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.

9. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.

Quick and Easy Seafood Paella

*Recipe serves 6

Ingredients:

• 1 lb. live Manila Clams - washed

• 1 lb. live Mussels - washed

• ½ lb. fresh Oyster Meat - chopped

• 1 lb. BC Side Stripe Shrimp - peeled

• ¼ tsp Saffron threads

• 4 cups Finest at Sea Fish Stock

• 2 Tbsp Olive Oil

• 3 cloves Garlic - finely chopped

• 1 large Onion - diced

• 2 large Red Peppers - chopped

• 1½ cup Long Grain Rice

• 1 small can (8oz) Diced Tomatoes

• 1 cup Frozen Peas

• ½ bunch Parsley - chopped

Directions:

1. Gently place saffron threads into large, heavy saucepan and cook until it gives off an aroma.

2. Add the fish stock to the pot, bring to a boil, then reduce heat to simmer to infuse the saffron flavour.

3. Heat olive oil in a large skillet and add onions and garlic - stir until onions start to soften.

4. Add Shrimp, Oysters, and red peppers to skillet and cook for about 2 minutes, stirring frequently.

5. Pour rice into the skillet, and stir thoroughly to ensure all the grains are well coated with oil.

6. Add half of the simmering fish stock to the skillet, stir thoroughly and then bring to a boil.

7. Reduce the heat and simmer until all the liquid is absorbed - about 5 min.

8. Transfer the rice mixture into the large sauce pan with the remaining fish stock.

9. Gently stir in the tomatoes and peas, and stir until evenly mixed.

10. Arrange Clams and Mussels on top of the mix and simmer another 10-15 minutes until liquid absorbed.

11. Cover pot and let stand for at least 5 minutes.

12. Remove any Clams or Mussels that didn't open, and stir the paella gently to fluff.

13. Sprinkle chopped parsley over top of the paella and serve.

Pan Seared Scallops in Ginger Cilantro Cream Sauce

Ingredients: 

• 2 lbs Qualicum Bay Scallops

• 4 Tbsp Butter

• 1 Tbsp Olive Oil

• 1 Tbsp Ginger - freshly grated

• ½ Tbsp Garlic - minced

• ¼ cup White Wine

• 1 Tsp Rice Wine Vinegar

• ½ cup Whipping Cream

• 3 Tbsp fresh Cilantro - finely chopped

Directions:

1. Heat 2 Tbsp of the butter and the oil in a large skillet, on medium-high.

2. Add Scallops to the pan in a single layer (you may need to do multiple batches if your pan is small) and sear both sides until golden brown, about 1 minute per side.

3. Remove Scallops and set aside in a large bowl. The Scallops will naturally release some liquid - don’t throw this away!

4. Once the Scallops are seared, add the ginger and garlic to the empty skillet and sauté until fragrant.

5. Add wine and vinegar to the pan and cook on high heat for 2 minutes, scraping the bottom of the pan to take up all the flavour from the browned garlic and ginger.

6. Mix in the cream and the remaining butter, and keep cooking until the sauce thickens enough to coat the spoon, about 3 minutes.

7. Return the Scallops and any collected juices to the skillet, and simmer for another 5 minutes or until scallops are just opaque in the centre.

8. Stir in the cilantro right before serving, and enjoy!

Mussels with Bacon and Rapini

Ingredients:

• 4 thick slices of crusty bread

• 1 Tbsp of olive oil

• 1 Tsp salt

• 1 Tsp pepper

• 1 Tsp steak spice

• 1 Tbsp vegetable oil

• 4 slices of thick cut bacon diced

• 1 medium onion halved and sliced

• 2 cup red cherry tomatoes, whole (500 ml)

• 2 lb.(s) Mussels scrubbed and debearded (900 grams)

• 1 cup white wine

• ¾ cup water

• ½ heads rapini

• ¼ cup dill, chopped

• ¼ cup chives, chopped

• 2 Tbsp butter

• salt and pepper to taste

Directions:

1. Chop up bread into thick cubes.

2. Meanwhile, in a large skillet cook bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.

3. Add cubed up bread to pan to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.

4. For the rapini, bring a large pot of water to boil for 30 seconds. Add whole rapini and blanch for 45 seconds.

5. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.

6. In another pan, add onions and cook for 2 minutes then add cherry tomatoes and continue cooking for 5 minutes.

7. Add wine, cover and cook for 2 minutes then add Mussels and water and cook until they begin to open, about 5-7 minutes.

8. Add rapini to the pan of Mussels and cook for 2 minutes.

9. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter lemon juice, salt and pepper and serve with croutons on top.

Green Gnocchi with Clams

*Recipe Serves 4

Ingredients:

• Coarse salt

• 2 tbsp extra virgin olive oil

• 2 cloves garlic, smashed

• 1 fresh red chili, split open lengthwise

• ½ cup dry white wine

• 2 lb. clams, scrubbed and rinsed

• 1 lb. fresh spinach or plain gnocchi

• 2 tbsp packed fresh chopped parsley

Directions:

1. Bring a large pot of salted water to a boil. Meanwhile, heat oil with garlic and chili in a large straight-sided skillet over medium-high.

2. When garlic is golden on both sides, remove from heat and carefully add wine (it will splatter).

3. Bring to a simmer; add clams and cover pan. Cook until clams open, about 3 minutes; uncover and remove from heat. Discard any unopened clams.

4. Meanwhile, cook gnocchi in boiling salted water, stirring occasionally, until just tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water.

5. Return skillet to medium; stir in reserved cooking water and parsley.

6. Gently add gnocchi, stirring to mix with clams. Serve immediately.

Recipe by Martha Stewart

Breaded Oysters With Chili Lime Aioli

Ingredients:

• 2 tubs shucked Pacific Oysters

• ½ cup Corn Flour

• 1 tsp Salt

• ½ tsp cracked Black Pepper

• 2 Eggs - beaten

• 2 cups Panko Breadcrumbs

• Peanut Oil - to cover a medium pot 2-3” deep

• ½ cup Mayonnaise

• ¼ cup Sour Cream

• Zest and Juice from 1 Lime

• Hot Chili Sauce to taste

• ½ tsp Garlic Powder

• ¼ tsp Sea Salt

Directions:

1. Combine the mayonnaise, sour cream, lime juice and zest, chili sauce, garlic powder and sea salt and set aside in the fridge for an hour or more.

2. Mix corn flour, salt, and cracked black pepper in a medium bowl, and then dredge each Oyster and tap off excess.

3. Dip each dredged oyster into the beaten eggs, making sure to coat completely.

4. Roll each of the egg covered oysters in the panko breadcrumbs and set aside.

5. Heat the peanut oil to med-high (oil is hot enough when a bit of flour sizzles when dropped into the pot) and fry the Oysters in small batches.

6. Blot excess oil with a paper towel and keep warm in the oven on low while you finish them all.

7. Serve the Oysters with the chili lime aioli and enjoy!

Grilled Pizzas with Clams and Bacon

*Recipe serves 3

Ingredients:

For the dough: 

• 2 cups warm water

• 2 ¼ teaspoons (one ¼-ounce envelope) active dry yeast

• 4 ½ to 5 cups all-purpose flour

• Coarse salt

• Extra-virgin olive oil, for bowl

 For the toppings:

• 2 ounces slab bacon, chopped

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 5 garlic cloves, thinly sliced

• 1 onion, finely chopped

• 1 cup dry white wine

• 2 ½ pounds clams, scrubbed

• 1 cup heavy cream

• ¼ teaspoon crushed red-pepper flakes

• 2 tablespoons fresh flat-leaf parsley

Directions:

1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes.

2. Add 3 cups flour and 2 teaspoons salt and stir until smooth. Add another 2 cups flour and stir until smooth.

3. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.

4. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.

5. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 3 hours.

6. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface and cut into 6 equal pieces. Shape each piece into a ball.

7. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.

8. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work).

9. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round.

10. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.

11. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.

12. Cook bacon in a large pot over medium-low heat until fat is rendered, and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon.

13. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.

14. Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.

15. Strain cooking liquid through a fine sieve and return to pot. Add cream and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.

16. Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling).

17. Remove from oven or grill. Top with parsley, and drizzle with oil.

Recipe by Martha Stewart

BC Oysters Casino

 Ingredients:

• 3 dozen Live Oysters

• 4 slices Bacon

• 4 Green Onions - finely chopped

• ¼ cup Green Bell Pepper - finely chopped

• ¼ cup Celery - finely chopped

• 1 tsp Lemon Juice

• 1 tsp Worcestershire Sauce

• 3 drops Tabasco Sauce (or more if you like it spicy!)

• ¼ cup Panko Breadcrumbs (available in our Seafood Boutique)

• ¼ cup Parmesan Cheese - finely grated

   Directions:

1. Shuck the Oysters, and set aside 18 of the deepest half shells for later.

2. Place two raw Oysters on each of the shells, and arrange them in a large baking dish (use two dishes if needed, don’t over crowd).

3. In a skillet, cook the bacon until crispy. Remove from the pan, and drain on a paper towel. Once cooled, crumble the bacon into small pieces.

4. Add the green pepper and celery to the bacon fat in the skillet, and cook on medium until softened. Add the green onions, lemon juice, tabasco, and Worcestershire sauce and mix together gently. Add the bacon last.

5. Spoon a small amount of the veggie and bacon mixture onto each Oyster.

6. In a small bowl, mix together the panko breadcrumbs and parmesan cheese. Sprinkle this mixture over each of the Oysters.

7. Bake in an oven preheated to 400ºF for about 8 minutes. Once the tops are golden, remove from the oven and enjoy!

Beautiful Smokey Barbecued Shellfish

Ingredients:

• 1 clove of garlic peeled and finely grated

• 3 lemons, zest and juice

• extra virgin olive oil

• 2 handfuls of fresh flat-leaf parsley,

• leaves picked and chopped, stalks finely chopped

• herb branches, such as bay, rosemary or myrtle branches, optional

• 2 kg shellfish, from sustainable sources

• 2-4 fresh red chilies, deseeded and sliced

Directions:

1. You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know they’re still alive and fresh.

2. If you’ve got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they don’t fall through.

3. To make your dressing, add the garlic and lemon zest and juice to a large bowl. Pour in 3 times the amount of extra virgin olive oil and add the finely chopped parsley stalks. Mix together.

4. If you’ve got them, throw your herb branches on to the barbie so that they smoke.

5. Drain your shellfish, then throw them onto the hottest part of the barbie. I like to put a large metal bowl or a deep roasting tray over the shellfish at this point, so they’re roasting as well as smoking.

6. After 3 minutes use a pair of tongs to carefully lift the side of the tray and check the shellfish have opened. Remove them to the dressing bowl, saving the lovely liquid inside as you do so. Chuck out any shellfish that haven’t opened.

Recipe by Jaime Oliver

Braised Sea Cucumber & Chinese Vegetables*

Ingredients:

• 1 lb. pre-soaked Sea Cucumber

• ½ tablespoon rice wine

• 1 green onion (spring onions cut in half)

• 4 slices ginger

• 1 tablespoon peanut oil

• 2 cups water

• 3 tablespoons peanut oil

• 6 green onions (spring onions, cut diagonally 1 in size)

• 6 slices ginger

• 6 Chinese black mushrooms, medium size (dry)

• 8 ounces bamboo shoots (Champion, halves & chunks)

• 1 teaspoon rice wine

• 3 tablespoons soy sauce

• ½ teaspoon sugar

• ¾ cup stock

• 1 tablespoon cornstarch

• 1 tablespoon water

• ½ teaspoon sesame oil

Directions:

Preparation

1. Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean.

2. Cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See “NOTES” below if buying dry Sea Cucumbers).

3. Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.

4. Cut the bamboo shoots into bite size pieces, set aside.

5. In a small bowl “A” add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.

6. In a second small bowl “B” add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.

7. In a third small bowl “C” add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.

Cook Instructions

1. Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl “A” and stir-fry until it starts to release its fragrance.

2. Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.

3. Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions, 6 slices ginger and stir-fry until it starts to release its fragrance.

4. Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl “B.”.

5. Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.

6. Stir contents of bowl “C” and add to wok/pan to thicken.

7. Add sesame oil and toss gently.

8. Serve with white rice and perhaps another green vegetable of your choice, on the side.

Breaded Coconut Pacific Oysters

Ingredients:

• 2 Tubs shucked Pacific Oyster Meat

• 2 Eggs

• ½ cup Coconut (optional)

• 1 cup Panko Breadcrumbs

• ½ tsp Garlic Powder

• ½ tsp Salt

• 2/3 cup Flour

• Vegetable Oil - enough to fill a medium pot 3"

Directions:

In three bowls, prepare the following mixtures:

• Bowl 1: Flour

• Bowl 2: Beaten Eggs

• Bowl 3: Breadcrumbs, Coconut, Garlic Powder and Salt.

1. Heat oil to med-high (it's ready when a sprinkling of flour sizzles when dropped in)

2. Take an oyster, dredge in flour, tap off excess. Then dredge in egg, and finally, in the breadcrumb mixture.

3. Gently place each breaded oyster into the hot oil.

4. Remove from oil when golden brown, and place on paper towel to blot.

5. Serve with your favourite dipping sauce, we like mango chutney, tartar sauce, or marinara seafood sauce.

Linguine with Clams in Pepper Broth

*Recipe serves 4

Ingredients:

• Coarse salt

• 1 cup dry white wine

• ½-pound dried linguine

• 2 pounds Manila clams, scrubbed

• 2 ounces pancetta, cut into ½-inch cubes (½ cup)

• 1 teaspoon finely grated lemon zest

• 1½ ounces (3 tbsp) unsalted butter

• 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish

• 5 garlic cloves, minced

• Freshly ground pepper

• ¼ teaspoon crushed red-pepper flakes

Directions:

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1 cup cooking water.

2. Cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes.

3. Transfer to a paper-towel-lined plate using a slotted spoon and let drain. Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes.

4. Add wine and clams and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams).

5. Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine.

6. Season with pepper, and garnish with parsley.

Recipe by Martha Stewart