Geoduck Clam Sauce
1000 grams/35.25 ounce/1 Geoduck
100 grams/3.5 ounces vermouth
75 grams/2.65 ounces green onion
75 grams/2.65 ounces preserved lemons
60 grams/2.1 ounces seedless jalapeno
70 grams/2.4 ounces parsley
20 grams/0.7 ounces garlic cloves
112 grams/4 ounces butter cut into small pieces
454 grams/1 pound roasted and hydrated linguine
Parmigiano Reggiano for grating
Bring a large pot of water to boil and have an ice bath ready. Place the geoduck in the boiling water for thirty seconds and then put it immediately in the ice bath. When the geoduck is cold, remove the skin from the siphon. Over a bowl, use a knife to free the clam from its shell. Catch any juices in the shell. Lay the clam on a cutting board and cut the siphon off the clam. Split the siphon down the middle and rinse it under cold water to remove any grit. Cut the siphon into section and place in a clean bowl. Remove the clam’s belly and reserve for infusing. Cut the rest of the clam into pieces and put it with the siphon. Stain any reserved juices over the siphon. Cut the belly into pieces and place it in a pot with the vermouth. Bring the contents to a simmer, cover the pot and turn off the heat. Let the mixture steep for ten minutes, then remove the lid and strain the juices. Cool the clam-vermouth juices down. Combine the cleaned geoduck with the green onion, preserved lemon, jalapeno, parsley and garlic. Grind these ingredients through the ¼ inch die on the meat grinder. Add any juices left to the ground clam mixture and stir in the chilled clam-vermouth liquid. Refrigerate the clam mixture for an hour to let flavors blend.
Bring a pot of water large enough to cook the pasta to a boil. Place a strainer over a bowl and strain the clam juices, reserving the clam meat and vegetables. Put the clam juices in a large pan. Bring them to a simmer and reduce by half. When the juices are reduced, whisk in the butter. When the butter is whisked in, cook the pasta in the boiling water for one minute. Strain the pasta and add it to the clam butter. Toss the pasta quickly in the clam butter and then add the clam mixture. Stir the clam mixture into the pasta and cook on medium high heat so the clam mixture just cooks through and the pasta is evenly coated with sauce. Serve the pasta in bowls with grated Parmigano Reggiano on top.