| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Asian |
Main dish, Shellfish, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 30 |
sm |
(about 2-inch) hard-shelled clams, scrubbed well |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Scotch |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Sugar |
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Minced peeled fresh gingerroot |
| 2 1/2 |
tb |
Dried fermented black beans*, rinsed well, drained, and chopped |
| 2 |
tb |
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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