Linguine With White Clam Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Littleneck clams or cockles
1 3/4 cups	414ml	Dry white wine
2 cups	474ml	Shallots - peeled (large)
2 cups	474ml	Garlic cloves - peeled, and (large)
		Thinly sliced
2		Bay leaves
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Unsalted butter
2		Ripe tomatoes - cut 1/2" pieces
3		Fresh tarragon sprigs - stems removed, (large)
		And chopped
12 oz	340g	Dried linguine
2 tablespoons	30ml	Chopped flat-leaf parsley

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-23-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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