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  1. Exported from MasterCook

  2. LINGUINE WITH TARRAGON AND CLAM SAUCE

  3. 4 Preparation Time :

  4. Categories : Italian Pasta

  5. Seafood Sauces

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 Recipe Egg Pasta

  8. 3/4 Lb

  9. -dry linguine)

  10. 2 Cloves garlic

  11. 2 tb Fresh tarragon, chopped

  12. -tsp dried)

  13. 30 Steamers or other small

  14. -clams (about 2 Lbs)

  15. 1/2 c Dry white wine

  16. 1/4 c Olive oil

  17. 1/8 ts Red-pepper flakes

  18. Salt

  19. Pepper

  20. PREPARATION: Make the Egg Pasta. Roll as thin as possible and cut into 1/8-inch wide strips for linguine. Mince the garlic. Chop the tarragon.

  21. Scrub the clams, discarding any that have opened. Place clams and wine in

  22. a large pot; cook, covered, over medium-high heat, shaking occasionally,

  23. until all the clams have opened, about 6 minutes. Remove pot from heat and allow clams to cool. Remove clams from shells; if using steamers, pull off

  24. the black portion of the neck. Swish clams in the cooking liquid to remove

  25. any loose sand. Strain cooking liquid through cheesecloth or a coffee

  26. filter. Chop clams and put them in a bowl with the strained cooking

  27. 1 tablespoon of the olive oil. Heat the remaining

  28. tablespoons of the olive oil over low heat in a small saucepan. Add the

  29. garlic and cook until soft, about 3 minutes. Add the tarragon and red-pepper flakes and cook for 2 minutes more. Add the clams and cooking

  30. liquid, bring to a simmer, and remove saucepan from the heat. Season with

  31. salt and pepper. NOTE: Recipe can be made to this point several hours

  32. ahead.

  33. COOKING AND SERVING: Cook the pasta in boiling, salted water until tender,

  34. about 3 minutes for fresh pasta. Meanwhile, reheat the clam sauce if made

  35. ahead. Drain the pasta and return to the pot. Toss linguine with the clam

  36. sauce and adjust the seasoning, if desired. Serve immediately.

  37. Makes 4 servings.

  38. COOKS March-April 1988

  39. - - - - - - - - - - - - - - - - - -

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