Linguine With Tarragon And Clam Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Light, briny clams meet fresh herbal notes in this elegant yet simple Italian pasta dish.
Linguine With Tarragon and Clam Sauce recipe image
Linguine With Tarragon and Clam Sauce recipe image
Print Recipe

Linguine With Tarragon And Clam Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 32.8

Description

This dish captures the essence of coastal Italian cooking with a delicate balance of briny seafood and fresh herbs. Fresh linguine provides a tender, silky texture that holds the light, aromatic sauce perfectly. The combination of garlic, olive oil, and fresh tarragon creates a fragrant base that highlights the natural sweetness of the clams. A hint of red-pepper flakes adds a subtle warmth without overpowering the delicate flavors. Ideal for a romantic dinner or a sophisticated weeknight meal, this recipe comes together quickly but tastes like it was prepared with hours of care. Serve it warm for the best experience, allowing the flavors to meld beautifully on your palate.

Ingredients

Directions

  1. Prepare the egg pasta by rolling the dough as thin as possible and cutting it into 1/8-inch wide strips for linguine.
  2. Mince the garlic cloves and chop the fresh tarragon.
  3. Scrub the clams thoroughly, discarding any that have already opened or appear damaged.
  4. Place the clams and dry white wine in a large pot.
  5. Cover the pot and cook over medium-high heat, shaking occasionally, until all the clams have opened, about 6 minutes.
  6. Remove the pot from heat and allow the clams to cool slightly.
  7. Remove the clams from their shells; if using steamers, pull off the black portion of the neck.
  8. Swish the clams in the cooking liquid to remove any loose sand.
  9. Strain the cooking liquid through cheesecloth or a coffee filter to ensure it is clear.
  10. Chop the clams and place them in a bowl with the strained cooking liquid.
  11. Add 1 tablespoon of olive oil to the clam mixture and set aside.
  12. Heat the remaining 3 tablespoons of olive oil over low heat in a small saucepan.
  13. Add the minced garlic and cook until soft, about 3 minutes.
  14. Add the chopped tarragon and red-pepper flakes and cook for 2 more minutes.
  15. Add the clams and their cooking liquid to the saucepan, bring to a simmer, and immediately remove from heat.
  16. Season the sauce with salt and pepper to taste.
  17. Cook the pasta in boiling, salted water until tender, about 3 minutes for fresh pasta.
  18. Meanwhile, reheat the clam sauce if it was prepared earlier.
  19. Drain the pasta and return it to the pot.
  20. Toss the linguine with the clam sauce and adjust seasoning if desired.
  21. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The clam sauce can be made up to several hours in advance. Reheat gently before serving with the pasta.

Ensure all clams have opened during steaming; discard any that remain closed as they may be unsafe to eat.

Straining the cooking liquid is crucial to remove sand and grit for a smooth sauce.

Adjust the amount of red-pepper flakes based on your preference for heat.

Keywords: linguine, clams, tarragon, italian pasta, seafood sauce, garlic oil, white wine, fresh herbs, dinner recipe, quick meal, briny flavor, red pepper flakes, olive oil, homemade pasta, steamed clams, pasta primavera, light dinner, herb sauce, coastal cuisine, easy seafood
Recipe Card powered by WP Delicious