Panko-Crusted Broiled Clams over Linguine

Name: Panko-Crusted Broiled Clams over Linguine
Yield: 4 to 6
Ingredients: 2 teaspoons plus 2 tablespoons, extra-virgin olive oil, divided; 1 , small shallot, minced; 4 , garlic cloves, minced; ½ cup, dry white wine; ½ cup, bottled clam juice; 1 sprig, fresh basil, plus 1 tablespoon chopped; 4 pounds, littleneck clams, scrubbed; ¼ cup, panko bread crumbs; 2 tablespoons, grated Parmesan cheese; 2 tablespoons, unsalted butter, cut into 16 cubes; 1 tablespoon, unsalted butter; 1 tablespoon, all-purpose flour; 2 , plum tomatoes, cored and cut into ½-inch pieces; ¼ cup, grated Parmesan cheese; 2 tablespoons, lemon juice, plus lemon wedges for serving; ⅛ teaspoon, pepper; 1 pound, linguine; 1 tablespoon, chopped fresh basil

5 comments

By Antoinette Johnson

SERVES4 to 6

TIME1¼ hours

Panko-Crusted Broiled Clams over Linguine

WHY THIS RECIPE WORKS

A mash-up of linguine with clam sauce and stuffed clams, this recipe won episode 2 of America's Test Kitchen: The Next Generation. Contestants were given a cooking technique and an ingredient—in this case, broiling and clams—and challenged ...

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