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Linguine With White Clam Sauce

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Ingredients

  • 2 pounds littleneck clams or cockles
  • 1 3/4 cups dry white wine
  • 2 large shallots peeled
  • 2 large garlic cloves peeled, and thinly sliced
  • 2 bay leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 2 ripe tomatoes cut 1/2" pieces
  • 3 large fresh tarragon sprigs stems removed, and chopped
  • 12 ounces dried linguine
  • 2 tablespoons chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 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.

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.

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.

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.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 456 calories, 68g carbohydrates, 18g protein, 5g fat, 24mg cholesterol.

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