Linguine With Clams In Black Bean Sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	Asian	Main dish, Pasta, Shellfish	4	Servings

INGREDIENTS

1	c	Water
30		about 2-inch hard-shelled
		clams scrubbed well
2	T	Cornstarch
3	T	Soy sauce
2	T	Scotch
2	T	Rice vinegar
1	T	Sugar
3	T	Vegetable oil
3	T	Minced peeled fresh
		gingerroot
2 1/2	T	Dried fermented black
		beans* rinsed well
		drained and chopped
2	T	Minced garlic
3/4	lb	Linguine
2		Scallions, halved lengthwise
		and cut crosswise into
		1-inch pieces

INSTRUCTIONS

available at Asian markets  In a kettle bring the water to a boil with
the clams and steam the  clams, covered, checking them occasionally and
transferring them as  they open with a slotted spoon to a large bowl,
for 3 to 8 minutes.  Discard any unopened clams, strain the broth
through a fine sieve  into a large glass measure, and if necessary add
enough water to  measure a total of 1 1/2 cups. Discard the shells,
rinse any clams  that feel sandy, and chop the clams.  Stir the
cornstarch into the clam broth and stir in the soy sauce, the  Scotch,
the vinegar, and the sugar. In a wok or large heavy skillet  heat the
oil over moderately high heat until it just begins to smoke  and in it
stir-fry the gingerroot, the black beans, and the garlic  for 30
seconds, or until the mixture is fragrant. Stir the cornstarch
mixture, add it to the wok, stirring, and bring the sauce to a boil,
stirring. Simmer the sauce, stirring, for 2 minutes and keep it warm.
In a kettle of salted boiling water cook the linguine until it is al
dente, drain it, and add it to the wok with the clams and the
scallions. Cook the mixture over moderate heat, tossing the linguine,
until it is heated through and the linguine is coated well with the
sauce.  Serves 4  Gourmet September 1993  Posted to MM-Recipes Digest
V3 #2.TXT Posted to MM-Recipes Digest V4  #016, by Julie Bertholf
<jewel1@ix.netcom.com> on Tue, 14 Jan 1997.

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