Name: Clam Sauce White for Pasta
Ingredients: 24 Littleneck clams, small; 1/2 c Dry white wine; 2 Cloves garlic, minced; Fresh Ital. parsley, minced; 2 tb Creme fraiche; Olive oil; 1 tb Flour; 1 Bay leaf; 1/2 c Water; Fresh chervil, minced; 1 ds Louisiana hot sauce; 1/2 lb Spaghetti or linguine; Freshly ground black pepper; 3 Heated pasta plates/bowls

The truth is, those who claim miracles today are not able to substantiate their claims. Unlike the miracles in the New Testament, which were usually done with crowds of unbelievers watching, modern miracles typically happen either privately or in religious meetings. The types of miracles claimed, too, are nothing like New Testament miracles. Jesus and the apostles instantly and completely healed people born blind, a paralytic, a man with a withered arm – all obvious, indisputable miracles. Even Jesus’ enemies did not challenge the reality of His miracles! Moreover, New Testament miracles were immediate, thorough, and permanent. Our Lord and His disciples never did a miracle slowly or incompletely.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood		Pasta, Fish, Sauces	2	-4

INGREDIENTS

24		Littleneck clams, small
1/2	c	Dry white wine
2		Cloves garlic, minced
		Fresh Ital. parsley, minced
2	tb	Creme fraiche
		Olive oil
1	tb	Flour
1		Bay leaf
1/2	c	Water
		Fresh chervil, minced
1	ds	Louisiana hot sauce
1/2	lb	Spaghetti or linguine
		Freshly ground black pepper
3		Heated pasta plates/bowls

INSTRUCTIONS

Soak clams in cold fresh water. Put a large pot of water on to boil for the
pasta. Put the bay leaf, the wine, and the water in a large covered
non-reactive skillet and bring to a boil. Simmer for 5 min. Return to
med-high heat and add clams. Cover. Cook until you start to hear clams
popping open - about 5 min. Begin checking on clams every 30 seconds and
remove clams to heated covered bowl as they open, replacing covers each
time. If any clams have not opened after 10 minutes total cooking, discard
them. When clams are done, pour all accumulated broth into a pitcher and
set aside. Put pasta in boiling water to begin cooking and set timer so
that pasta will be slightly undercooked. Return skillet to moderate heat
and add olive oil, garlic, flour, and half the minced herbs. Cook 2 - 5
minutes, but ***do not let the garlic even begin to brown***. Add about a
cup of the clam broth. Stir with a whisk. Broth should thicken slightly
into a thin sauce. Reduce or add more broth as necessary. Whisk in the
creme fraiche and the hot sauce and bring just back to a simmer, then
remove from heat. Toss with cooked pasta. Put pasta on heated bowls and
surround with clams. Sprinkle generously with freshly-ground pepper and the
other half of the herbs.
Tony --
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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