• 4servings

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Nutrition Info . . .

VitaminsA, B3, B9, C, D
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Littleneck clams or cockles

  2. 1 3/4 cups 414ml Dry white wine

  3. 2 cups 474ml Shallots - peeled (large)

  4. 2 cups 474ml Garlic cloves - peeled, and (large)

  5. Thinly sliced 2 Bay leaves

  6. 2 tablespoons 30ml Fresh lemon juice

  7. 1 tablespoon 15ml Unsalted butter

  8. 2 Ripe tomatoes - cut 1/2" pieces

  9. 3 Fresh tarragon sprigs - stems removed, (large)

  10. And chopped 12 oz 340g Dried linguine

  11. 2 tablespoons 30ml Chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Wash clams thoroughly. To clean and remove any dirt, place clams in a bowl of cold water and run cold water gently over them for 5 minutes; drain. Place in a large pot; add the wine.

  2. Thinly slice one shallot and finely chop the other; reserve. Add the sliced shallot, garlic and bay leaves to the pot. Boil, cover and simmer 5 minutes or until the clams open. (Discard any clams that don't open.) Remove and discard bay leaves.

  3. Remove the clams to a bowl with a slotted spoon; reserve. Add the lemon juice and chopped shallots to the pot. Cook for 1 minute to meld the flavors in the sauce. Stir in the butter, tomatoes and chopped tarragon leaves.

  4. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until just tender. Drain well and mix with the sauce in the pot. Add the clams and chopped parsley; toss together over low heat to warm through. Serve in a large pasta bowl.

  5. This recipe yields 4 servings.

  6. Nutritional Analysis Per Serving: 456 calories , 68g carbohydrates, 18g protein, 5g fat, 24mg cholesterol.


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