| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Italian |
Italian, Pasta, Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Egg Pasta (OR 3/4 Lb dry linguine) |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Fresh tarragon, chopped (2 tsp dried) |
| 30 |
|
Steamers or other small clams (about 2 Lbs) |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Olive oil |
| 1/8 |
ts |
Red-pepper flakes |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
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.
Scrub the clams, discarding any that have opened. Place clams and wine in a
large pot; cook, covered, over medium-high heat, shaking occasionally,
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
the black portion of the neck. Swish clams in the cooking liquid to remove
any loose sand. Strain cooking liquid through cheesecloth or a coffee
filter. Chop clams and put them in a bowl with the strained cooking
liquid. Add 1 tablespoon of the olive oil. Heat the remaining 3
tablespoons of the olive oil over low heat in a small saucepan. Add the
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
liquid, bring to a simmer, and remove saucepan from the heat. Season with
salt and pepper. NOTE: Recipe can be made to this point several hours
ahead.
COOKING AND SERVING: Cook the pasta in boiling, salted water until tender,
about 3 minutes for fresh pasta. Meanwhile, reheat the clam sauce if made
ahead. Drain the pasta and return to the pot. Toss linguine with the clam
sauce and adjust the seasoning, if desired. Serve immediately.
Makes 4 servings.
[COOKS March-April 1988]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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