Linguine with Clams

Serves 5

Source: Little Joe's San Francisco

This recipe is from Little Joe's restaurant in San Francisco. The restaurant is a favorite with the local business folks as the food is superb, the atmosphere casual, and the waiters friendly. Beware, lots of garlic is used there - you can usually smell it as you walk down the street!

The recipe called for canned clams (the baby clams are much more tender, if you can find them) which makes this an easy dish to prepare with ingredients readily available. However, if you can get fresh clams, so much the better!

3

tsp

garlic, minced

15

ml

1

tsp

olive oil

5

ml

20

oz

canned baby clams with juice

165

grams

½

cup

dry white wine

125

ml

1

cup

chicken stock

250

ml

2

Tbs

tomato paste

30

ml

1

Tbs

flour

15

ml

3

Tbs

fresh parsley, chopped

45

ml

½

tsp

black pepper, freshly ground

2.5

ml

1⅓

lb

linguine

600

grams

Begin heating water in large kettle to cook the linguine.

Sauté garlic in hot olive oil.
Add white wine and deglaze pan.
Add ½ of the chicken stock, clam juice, and tomato paste.
Whisk 1 to 2 Tbs flour into the remaining cold chicken stock and blend.
Add flour & stock mixture to sauce and cook until flour has slightly thickened.
Add black pepper.
Cook until flavors blend, about 10 minutes.

Meanwhile add the linguine to boiling water and cook as directed on package.

When pasta is ready, add fresh parsley and clams to sauce. Let set off the heat while you drain the linguine.
Mix sauce with the linguine and serve.

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