Linguine With White Clam Sauce
By á-170456
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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