*  Exported from  MasterCook  *
 
                   LINGUINE WITH TARRAGON AND CLAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Seafood                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe Egg Pasta (OR 3/4 Lb
                         -dry linguine)
    2                    Cloves garlic
    2       tb           Fresh tarragon, chopped (2
                         -tsp dried)
   30                    Steamers or other small
                         -clams (about 2 Lbs)
      1/2   c            Dry white wine
      1/4   c            Olive oil
      1/8   ts           Red-pepper flakes
                         Salt
                         Pepper
 
   PREPARATION:  Make the Egg Pasta.  Roll as thin as possible and cut into
   1/8-inch wide strips for linguine.  Mince the garlic.  Chop the tarragon.
   Scrub the clams, discarding any that have opened.  Place clams and wine in
   a large pot; cook, covered, over medium-high heat, shaking occasionally,
   until all the clams have opened, about 6 minutes.  Remove pot from heat and
   allow clams to cool.  Remove clams from shells; if using steamers, pull off
   the black portion of the neck.  Swish clams in the cooking liquid to remove
   any loose sand.  Strain cooking liquid through cheesecloth or a coffee
   filter.  Chop clams and put them in a bowl with the strained cooking
   liquid.  Add 1 tablespoon of the olive oil. Heat the remaining 3
   tablespoons of the olive oil over low heat in a small saucepan. Add the
   garlic and cook until soft, about 3 minutes. Add the tarragon and
   red-pepper flakes and cook for 2 minutes more.  Add the clams and cooking
   liquid, bring to a simmer, and remove saucepan from the heat. Season with
   salt and pepper.  NOTE:  Recipe can be made to this point several hours
   ahead.
   
   COOKING AND SERVING:  Cook the pasta in boiling, salted water until tender,
   about 3 minutes for fresh pasta.  Meanwhile, reheat the clam sauce if made
   ahead.  Drain the pasta and return to the pot.  Toss linguine with the clam
   sauce and adjust the seasoning, if desired.  Serve immediately.
   
   Makes 4 servings.
   
   [COOKS  March-April  1988]
  
 
 
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