Pairs well with French Linguini Clam Sauce
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French Linguini Clam Sauce
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A French twist on the classic linguini clam sauce, incorporating shallots, taragon, cream, and Parmesan for a richer flavor.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- butter - watch the video to see (for sautéing shallots)
- shallots - watch the video to see (light golden brown)
- garlic - watch the video to see (minced, just a touch)
- taragon - watch the video to see (or anise seeds as a substitute)
- clams - 2 dozen (with shell, cleaned)
- white wine - watch the video to see (optional, for more juice)
- clam juice - watch the video to see (from cooked clams)
- spaghetti - watch the video to see (pre-cooked 95%)
- lemon zest - watch the video to see (for flavor)
- cream - watch the video to see (just a touch)
- Parmesan cheese - watch the video to see (grated, for garnish)
- chili flakes - watch the video to see (optional, to taste)
- salt - watch the video to see (to taste)
Instructions
- Prepare Clams: Clean clams and steam with optional white wine, garlic, and parsley stems until they open. Use the liquid as clam juice.
- Sauté Shallots and Garlic: In butter, lightly brown shallots and add a touch of garlic, not allowing it to burn.
- Add Flavorings: Incorporate taragon, chili flakes (optional), and clam juice into the shallot and garlic mixture.
- Combine with Pasta: Add pre-cooked spaghetti to the sauce, mixing well. Adjust with pasta water to achieve desired consistency.
- Finish with Cream and Cheese: Stir in a touch of cream and Parmesan cheese, heating through. Garnish with lemon zest and more cheese if desired.
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