Ingredients
24 littleneck clams, small
1/2 cup dry white wine
2 cloves garlic, minced
1 fresh ital. parsley, minced
2 tbsp creme fraiche
1 olive oil
1 tbsp flour
1 bay leaf
1/2 cup water
1 fresh chervil, minced
1 dash louisiana hot sauce
1/2 lb spaghetti or linguine
1 freshly ground black pepper
3 heated pasta plates/bowls
Directions
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 --
Servings: 2 -4
Clam Sauce White For Pasta Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Academics have traced the existence of recipes back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks used a wide range of spices and herbs, including a few you will know such as basil, mint and dill. As our culinary historical trip moves to more modern times there are some recipe books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is popular today, but instead descriptions of the types of food enjoyed by the rich and powerful of the period. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and spices caused an explosion in cookery books, many of which are now in academic collections. By the arrival of the twentieth century, cooking books were in great demand, as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Clam Sauce White For Pasta recipe.
