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
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Good for a Crowd
Originally Submitted
10/7/2013
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