Linguine with White Clam Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill. Ingredients:
2 pounds littleneck clams or cockles |
1 3/4 cups dry white wine |
2 large shallots, peeled |
2 large cloves of garlic, peeled and thinly sliced |
2 bay leaves |
2 tablespoons fresh lemon juice |
1 tablespoon unsalted butter |
2 ripe tomatoes, cut into 1/2-inch pieces |
3 large sprigs of fresh tarragon (stems removed), chopped |
12 ounces dried linguine |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. 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. 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. 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. 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. Per serving: 456 calories, 68g carbohydrates, 18g protein, 5g fat, 24mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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