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spaghetti with Garlic & Clam Sauce Recipe

   
 

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     spaghetti with Garlic & Clam Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   8 serving
Preptime   30 mins
Wine/Beverage
Recommendations
  Dry White

Ingredients
2 heads Garlic
28 fresh littleneck clams, scrubbed and rinsed
3/4 cup cold water
5 tbls extra-virgin olive oil, divided
2 tbls flour
1 cup dry white wine
1 cup chopped fresh parsley plus 2 tbls divided
1 tbls chopped fresh tarragon
3/4 tsp fresh ground pepper, divided
 
1/8 tsp crushed red pepper (optional)
1 pound whole wheat spaghetti or linguine

Instructions
1.Put a large pot of water on to boil.2.Peel 1 head of garlic, separate cloves and halve large ones. Peel the second head and chop all the cloves. 3. Place clams in a Dutch oven or large saucepan with the cold water. Cover and cook over high heat, stirring frequently, until shells just open, 6-8 mins. Transfer to bowl, keep juices in pan
Discard any unopened clams. Reserve 16 whole clams in shells. Remove meat from remaining clams,chop coarsley,set aside.Pour clam juice into med size bowl becareful not to include any sediment (pour through strainer)4.Heat 4 tbls oil in pan add garlic .cook and stir for 1 min..stir in chopped clams..stir for 15 seconds,Add flour and cook stirring for 15 seconds increase heat to high stir in wine and reserve clam juice..bring to simmer stirring constantly to prevent flour from sticking. Reduce heat add 1 cup parsley, tarragon and 1/2 tsp pepper, cook stirring ofter so wont stick..cook on a simmer for about 6-8 mins. Add crushed red pepper. add clams stir to coat
meanwhile, cook pasta in boiling water 10-13 mins Stir 2 tbls of the pasta water into the clam sauce. Drain pasta . put on serving dish add remainig tbls oil toss add 1/4 tsp pepper. Spoon the clams and sauce over the pasta Sprinkle with the remaining 2 tbls of parsley
Serving Suggestions
Good for a Crowd


Originally Submitted
10/7/2013





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