Fran Gage's Clam Spaghetti
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 2 cn Whole Baby Clams; drained and juice reserved
- 1 oz Dry White Vermouth
- Black Pepper
- 1 pn Red Pepper Flakes
- 1 tb Fresh Tarragon Leaves
- Pasta
- 4 Cloves Garlic; peeled and thinly sliced
- 1 ts Dried Tarragon Leaves; or
- 1 lb Dry Italian Linguine
- 1/2 c Olive Oil
- Water
- Fresh Italian Parsley; chopped
Contains
GlutenEggsMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.
- 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.
- Shadow Zone IV - Stinson Beach, CA
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander