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How To make Linguine with Tarragon And Clam Sauce
Ingredients
3/4
pound
linguine, dry
2
each
garlic, cloves
2
tablespoon
tarragon, fresh, chopped or 1 ts dried
30
each
clams, steamers
1/2
cup
wine, dry white
1/4
cup
olive oil
1/8
teaspoon
red-pepper flakes
1
salt, to taste
1
pepper, to taste
Directions:
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.
Cook the pasta in boiling, salted water until tender. 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.
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Serves 4
INGREDIENTS:
50g / 1.5 oz Kerrygold salted butter
2 cloves garlic, crushed
1 red chilli, finely chopped
200ml / 7 fl oz white wine
800g / 28 oz fresh clams, cleaned
1 tsp dried oregano
600g / 21 oz linguini
2 tbsp flat leaf parsley chopped
sea salt and freshly ground black pepper
lemon wedges to serve
METHOD:
1. Place a heavy-bottomed saucepan over a medium heat and add the butter. Once the butter has melted add the crushed garlic and chopped chilli and cook for two minutes.
2. Add the white wine, clams and dried oregano and turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened.
3. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from sticking together.
4. Once the clams have all opened pour the sauce into the drained pasta and add the flat leaf parsley and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon.
Made in partnership with my lovely friends at Kerrygold.
Filmed by That's Detail Films in London.
Linguine with White Clam Sauce
Description