Title: Clam Sauce, White, for Pasta
Categories: Pasta Seafood Sauce
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 ~- Tony Scilipoti and/or Stephanie Richards Underhill, Vermont srichard@moose.uvm.edu

SPAGHETTI WITH CLAM SAUCE INGREDIENTS (Serves 4-6) 8 cloves garlic, minced 4 Tbsp clarified butter 24 oz canned clams with juice (2 standard cans) 8 oz tomato paste (1 standard can) 1 lb canned tomatoes, with liquid 1 tsp parsley 1 tsp oregano 1 tsp salt 1 lb spaghetti 1 Tbsp cooking oil 1/4 cup parmesan cheese, grated

PROCEDURE (1) Saute the garlic in 2 Tbsp of clarified butter until lightly browned.

(2) Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half.

(3) Add the clams and remove from heat. This sauce should be reheated just prior to serving.

(4) Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly.

NOTES Serve with lots of garlic bread and a dry white wine.

You can use oil instead of clarified butter, at some sacrifice in flavor.

This is an excellent white clam sauce! It is also very easy! Try it. You'll love it.

White Clam Sauce for Pasta ==========================

3-4 cloves garlic - crushed or minced 1/4 cup butter 1/8 cup olive oil 2 cans Snows chopped clams, undrained. 1/4 cup white wine Pepper to taste 1-2 Tbsp chopped parsley Salt to taste

Cook garlic in butter and olive oil until limp. Add clams, wine, parsley,and pepper,and simmer until slightly thickened. Add salt if necessary to taste.

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