LINGUINE WITH SWEET PEPPER AND CLAMS AND WINE SAUCE:
1 lb. linguine or other pasta
1 lb. clams or mussels in shells
peppers & sauce ingredients:
2 each red
and yellow peppers, seeded and diced
1 sprig each of tarragon, chervil and thyme + 1 bay leaf
3 tbsp.
dry vermouth
2 tsp.
white wine vinegar
4 tbsp.
butter
6 shallots,
finely chopped
1 ¼ cups dry white wine
bouquet garni—a cheese cloth bag containing:
8 to 10
black peppercorns
1 celery
stalk
4 to 6
stalks of tarragon and basils
2 bay leaves
sea salt and fresh ground black pepper
1 tbsp. chopped fresh basil leaves to garnish
Rinse and scrub the clams or mussels in cold running
water. Transfer to a large pot. Add white wine and bouquet garni bag and bring
mixture to a boil. Simmer for 5 minutes, shaking the pan occasionally. Strain
the clams through a muslin-lined sieve and reserve cooking liquids, discarding
any clam that has not opened. Remove most of the clams from their shells and
reserve.
Cook pasta in a large pot of salted water until al
dente. Drain and reserve.
Melt 2 tbsp. butter in a saucepan over medium heat to
cook peppers and shallots with the herbs for several minutes, or until
softened. Add vermouth and cook, uncovered, for 3 minutes or until reduced in
volume. Add vinegar and cook 1 minute more or until evaporated. Add the
reserved clam cooking liquid and simmer, uncovered for about 10 minutes. Remove
the herb sprigs. Add salt and pepper to taste, and the reserved clams.
Stir in remaining butter; then add pasta and
toss well. Serve at once, sprinkled with chopped basil.
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