Fran gage's clam spaghetti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry Italian Linguine |
| 4 | Cloves Garlic; peeled and thinly sliced | |
| ½ | cup | Olive Oil |
| 2 | cans | Whole Baby Clams; drained and juice reserved |
| 1 | ounce | Dry White Vermouth |
| 1 | teaspoon | Dried Tarragon Leaves; or |
| 1 | tablespoon | Fresh Tarragon Leaves |
| 1 | pinch | Red Pepper Flakes |
| Fresh Italian Parsley; chopped | ||
| Black Pepper | ||
Directions
Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.
Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA