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Linguine w/ Clams
and Fresh Herbs
Source: Bon Appetite Feb. 2005
Serving Size: 2
Prep Time: 20 minutes
~ 24 hours
Cooking Time: ~ 20 minutes
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Instructions
Cook linguine in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
(follow cooking instruction on linguine box, start checking ~2 min before its done)
In the mean time, heat oil in heavy large skillet over medium-high heat
When linguine is done, drain and set it aside
Add garlic to skillet and sauté until fragrant, about 30 seconds
Add canned clams with juice, basil, tarragon, and parsley
Add fresh clams, cover
Reduce heat to medium and cook until clams open, about 6 minutes
Using tongs, transfer fresh clams to a bowl, discard any clams that do not open, loosely cover bowl to keep warm.
Add cooked linguine and whipping cream to sauce in skillet, toss over medium-high heat until sauce is thick enough to coat pasta, about 1 minute
Top with clams and parsley and serve |
Ingredient List
8 oz linguine
2 tbs olive oil
2 garlic cloves,chopped
6.5 oz caned chopped clams w/ juice
1 tbs chopped fresh basil
1 tbs chopped fresh tarragon
1 tbs chopped fresh parsley
18 small fresh clams (Manial or Littleneck)
See Notes on how to prepare them
¼ cup whipping cream
Parsley leaf for garnishment
Notes: Soak the clams in salted water in the refrigerator for several hours, or overnight; during this time they will purge themselves of sand and grit, which will be left behind when you remove them from the container.
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