Italian recipes
Linguini and clams in a creamy tarragon sauce
No ratings yet
25 min
Serves 2
Italian
Ingredients
- 1 1/8 lb fresh clams 500 g fresh clams
- 1/3 cup fresh tarragon (leaves only) 80 ml fresh tarragon (leaves only)
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- Juice of 1/2 a lemon Juice of 1/2 a lemon
- 2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
- 1/3 of a red chili pepper, chopped finely (seeds removed) 1/3 of a red chili pepper, chopped finely (seeds removed)
- 1 tbsp butter 15 ml butter
- 3 tbsp pure virgin olive oil 44 ml pure virgin olive oil
- 1/2 cup double cream 1 cup of dry white wine 120 ml double cream 1 cup of dry white wine
- salt and pepper salt and pepper
- 1 1/8 lb linguini 500 g linguini
- Chopped parsley and parmesan cheese to serve Chopped parsley and parmesan cheese to serve
Method
In a saucepan, add the olive oil, butter, onion, garlic and chili pepper and saute for 1-2 minutes. Add the clams, wine, tarragon, lemon juice, salt and pepper, cover and cook for about 5 minutes on medium heat. Remove clams that open and place on a plate. Cook until all the clams have opened. If after 10 minutes there are clams that are still closed, discard them. Add the double cream to the sauce pan and cook on a low heat, until the sauce thickens. Remove the meat of the clams from the shells and place it in the sauce. Mix well, until the clams are covered with the sauce.
Cook the linguini according to instructions on the box (al dente, in lots of boiling salted water). You should do this while the sauce is simmering. When the linguini is cooked, strain in a colander and then return to large mixing bowl, pour over the sauce, drizzle with some more extra virgin olive oil and serve with the chopped parsley and grated parmesan cheese.
Cook the linguini according to instructions on the box (al dente, in lots of boiling salted water). You should do this while the sauce is simmering. When the linguini is cooked, strain in a colander and then return to large mixing bowl, pour over the sauce, drizzle with some more extra virgin olive oil and serve with the chopped parsley and grated parmesan cheese.
Cook's notes
This dish is great with garlic bread and white wine
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.