Clam sauce white for pasta

 
                         CLAM SAUCE WHITE FOR PASTA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Fish
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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       d            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 --
  
 
 
                    - - - - - - - - - - - - - - - - - -