Linguine with tarragon & clam sauce
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Linguine with tarragon & clam sauce
  Linguine    Italian    Pasta    Sauces    Seafood    Clams  
Last updated 6/12/2012 1:27:33 AM. Recipe ID 62489. Report a problem with this recipe.
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      Title: Linguine with tarragon & clam sauce
 Categories: Italian, Pasta, Seafood, Sauces
      Yield: 4 Servings
      1    Recipe Egg Pasta (OR 3/4 Lb
           -dry linguine)
      2    Cloves garlic
      2 tb Fresh tarragon, chopped (2
           -tsp dried)
     30    Steamers or other small
           -clams (about 2 Lbs)
    1/2 c  Dry white wine
    1/4 c  Olive oil
    1/8 ts Red-pepper flakes
  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. 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]

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Recipe ID 62489 (Apr 03, 2005)

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