• Ingredients: 31
  • Serves: 2

Linguine with herbed clam sauce with chopped shallot, garlic cloves forced through a garlic press, unsalted butter, all-purpose flour, dry white wine, bottled clam juice, a 10-ounce can whole baby clams including the juice, minced fresh parsley leaves, dried, crumbled, linguine.

Ingredients

  • 1/2 cup chopped shallot
  • 2 garlic
  • 2 tbsps. unsalted butter
  • 2 tbsps. all-purpose flour
  • 1/3 cup dry white wine
  • 1 cup bottled clam juice
  • a 10-ounce can whole baby clams including the juice
  • 1/4 cup minced fresh parsley leaves
  • 2 teaspoons minced fresh thyme leaves or 3/4 tsp. dried, crumbled
  • 1/2 lb. linguine

Pistou (as an accompaniment if desired):

  • 8 cups packed fresh basil leaves, rinsed and spun dry
  • 2 garlic cloves, chopped fine
  • 1/2 cup olive oil
  • 1/4 cup freshly grated Parmesan

For the dressing

  • 2 flat anchovy fillets, or to taste, rinsed and drained
  • 4 garlic cloves
  • 2 tsps. Sherry vinegar
  • 2 tsps. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/2 cup olive oil
  • 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pcs. and the outer leaves reserved for another use
  • Parmesan curls formed with a vegetable peeler

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute.

    For this step you will need

  2. Step 2 Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes.

    For this step you will need

  3. Step 3 Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.

    For this step you will need

Nutrition information

Calories 839 Carbohydrates 108 g (36%)
Fat 16 g (24%) Protein 59 g (118%)
Saturated Fat 8 g (40%) Sodium 932 mg (39%)
Polyunsaturated Fat 2 g Fiber 6 g (22%)
Monounsaturated Fat 3 g Cholesterol 101 mg (34%)