Fran gage's clam spaghetti Recipe

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Fran gage's clam spaghetti

Artist:	_	Yield:	4
Categories:	Entrees, Fish, Italian, Pastas & Noodles, Seafood, Western European	Rating:	0
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Ingredients:

1	lbs	Dry Italian Linguine
4		Cloves Garlic, peeled and
		-thinly sliced
1/2	cup	Olive Oil
2	can	Whole Baby Clams, drained
		-and juice reserved
1	oz	Dry White Vermouth
1	tsp	Dried Tarragon Leaves, or
1	tbsp	Fresh Tarragon Leaves
1	pinch	Red Pepper Flakes
		Fresh Italian Parsley
		-chopped
		Black Pepper

Procedures:

1	Heat a large serving bowl and deep, rimmed dinner plates in a warm oven.
2	Bring a large pot of salted water to a boil; add the pasta.
3	Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown.
4	Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes.
5	Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil.
6	Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil.
7	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.
8	Per serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.