Recipe 4 All: Fran Gage's Clam Spaghetti Recipe — Every recipe in the World on this site.

Recipe 4 All: Fran Gage's Clam Spaghetti Recipe

Fran Gage's Clam Spaghetti

Yield: 4 Servings
1lb Dry Italian Linguine
4  Cloves Garlic; peeled and
½cups Olive Oil
2can Whole Baby Clams; drained
1oz Dry White Vermouth
1teaspoon Dried Tarragon Leaves; or
1tablespoon Fresh Tarragon Leaves
1pn Red Pepper Flakes
  Fresh Italian Parsley;
  Black Pepper

Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked — al dente, of course — add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.

Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.

Shadow Zone IV - Stinson Beach, CA

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