Ricks’s Linguine and Clams

Put the clams in a medium-sized saucepan with the white wine, chopped shallot, and sprigs of thyme. Cover the pan and steam over high heat, shaking the pan occasionally, for about 5 minutes or until all the clams have opened. Using a slotted spoon, lift the clams from the cooking broth and discard any that have not opened. Refrigerate until thoroughly chilled.

Using a Japanese mandolin fitted with the fine-shredding blade, julienne the cucumber lengthwise, avoiding the seedy center part. If you don’t have a mandolin, slice the cucumber lengthwise into very thin slices using a sharp knife.

In a saucepan filled with lightly salted simmering water, blanch the cucumber for 30 seconds. Drain and immediately submerge in cold water. Drain again and transfer to a small bowl to cool.

To serve, leave the clams in their bottom shells. Twirl a small, pretty seafood fork in the cucumber, securing enough for 1 portion. Lay the fork on top of a clam on a small plate. Garnish with diced cucumber aspic. Repeat to make 5 to 9 more servings.