Title: Clam Sauce White for Pasta
Categories: Pasta, Fish, Sauces
Yield: 2 -4

24 Littleneck clams, small
1/2 c Dry white wine
2 Cloves garlic, minced
Fresh Ital. parsley, minced
2 tb Creme fraiche
Olive oil
1 tb Flour
1 Bay leaf
1/2 c Water
Fresh chervil, minced
1 ds Louisiana hot sauce
1/2 lb Spaghetti or linguine
Freshly ground black pepper
3 Heated pasta plates/bowls

Soak clams in cold fresh water. Put a large pot of water on to boil for the
pasta. Put the bay leaf, the wine, and the water in a large covered
non-reactive skillet and bring to a boil. Simmer for 5 min. Return to
med-high heat and add clams. Cover. Cook until you start to hear clams
popping open - about 5 min. Begin checking on clams every 30 seconds and
remove clams to heated covered bowl as they open, replacing covers each
time. If any clams have not opened after 10 minutes total cooking, discard
them. When clams are done, pour all accumulated broth into a pitcher and
set aside. Put pasta in boiling water to begin cooking and set timer so
that pasta will be slightly undercooked. Return skillet to moderate heat
and add olive oil, garlic, flour, and half the minced herbs. Cook 2 - 5
minutes, but ***do not let the garlic even begin to brown***. Add about a
cup of the clam broth. Stir with a whisk. Broth should thicken slightly
into a thin sauce. Reduce or add more broth as necessary. Whisk in the
creme fraiche and the hot sauce and bring just back to a simmer, then
remove from heat. Toss with cooked pasta. Put pasta on heated bowls and
surround with clams. Sprinkle generously with freshly-ground pepper and the
other half of the herbs.

Tony --

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini