Linguine with tarragon and clam sauce
Yield: 4 servings
Ingredients:
- 1 Recipe Egg Pasta (OR 3/4 Lb -clams (about 2 Lbs) -dry linguine) 1/2 c Dry white wine
- 2 Cloves garlic 1/4 c Olive oil
- 2 tb Fresh tarragon chopped (2 1/8 ts Red-pepper flakes -tsp dried) Salt
- 30 Steamers or other small Pepper 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.
Instructions:
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]
