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Linguini with White Clam Sauce

Associate Wine Guy Tom Landshof brought us this recipe for clam sauce that he says is the best he has ever had....

Serves 4

Ingredients:

2 dozen cherrystone clams or 2 cans (6.5 oz), minced (see note)
3 Tbs olive oil
3 Tbs butter
4 cloves garlic, minced
2 shallots, minced
3 Tbs fresh minced parsley (if using dry 1 Tbs.)
1/4 tsp rosemary finely ground
1/4 tsp tarragon finely ground
1/2 Cup dry white wine
1/2 Cup heavy cream
2 tsp arrowroot
2 tsp Marsala wine
grated parmesan

Preparation:

1. Open clams, save juice, mince (see note)
2. Heat oil and butter in large skillet. Add garlic and shallots. Cook until lightly browned.
3. Add parsley, rosemary, tarragon and clam juice, (about 1 to 1 1/2 C), heavy cream and white wine.
4. Bring to boil and simmer 15 minutes.
5. Add minced clams, salt and pepper to taste, cook 5 minutes.
6. Cook pasta while sauce is simmering.
7. Add 2 Tbs Marsala to 2 Tbs arrowroot. Mix well and stir into sauce a little at a time off burner until right consistency is reached. Do not boil after adding arrowroot.
8. Serve over pasta with grated parmesan

Note: I used one can of Capt. Mariner’s whole clams (available at The Grapevine Cottage) and minced them. If you don’t have Marsala, use white wine. If you have no shallots, use a little onion or leek or omit. This recipe is very forgiving, and easy to double.

February 1, 2006