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CLAM SAUCE WHITE FOR PASTA
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish
Sauces
Amount Measure Ingredient -- Preparation Method
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24 Littleneck clams, small
1/2 c Dry white wine
2 Cloves garlic, minced
Fresh Ital. parsley, minced
2 tb Creme fraiche
Olive oil
1 tb Flour
1 Bay leaf
1/2 c Water
Fresh chervil, minced
1 d Louisiana hot sauce
1/2 lb Spaghetti or linguine
Freshly ground black pepper
3 Heated pasta plates/bowls
Soak clams in cold fresh water. Put a large pot of
water on to boil for the pasta. Put the bay leaf, the
wine, and the water in a large covered non-reactive
skillet and bring to a boil. Simmer for 5 min. Return
to med-high heat and add clams. Cover. Cook until you
start to hear clams popping open - about 5 min. Begin
checking on clams every 30 seconds and remove clams to
heated covered bowl as they open, replacing covers
each time. If any clams have not opened after 10
minutes total cooking, discard them. When clams are
done, pour all accumulated broth into a pitcher and
set aside. Put pasta in boiling water to begin cooking
and set timer so that pasta will be slightly
undercooked. Return skillet to moderate heat and add
olive oil, garlic, flour, and half the minced herbs.
Cook 2 - 5 minutes, but ***do not let the garlic even
begin to brown***. Add about a cup of the clam broth.
Stir with a whisk. Broth should thicken slightly into
a thin sauce. Reduce or add more broth as necessary.
Whisk in the creme fraiche and the hot sauce and bring
just back to a simmer, then remove from heat. Toss
with cooked pasta. Put pasta on heated bowls and
surround with clams. Sprinkle generously with
freshly-ground pepper and the other half of the herbs.
Tony --
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