Food

Food

Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Linguini with White Clam Sauce

Linguini with White Clam Sauce

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 ounces), minced (see note)
3 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
2 shallots, minced
3 tablespoons fresh minced parsley (if using dry 1 tablespoon)
1/4 teaspoon rosemary finely ground
1/4 teaspoon tarragon finely ground
1/2 cup dry white wine
1/2 cup heavy cream
2 teaspoon arrowroot
2 teaspoon 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 cups), 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 tablespoons Marsala to 2 tablespoons 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.