Linguini and clams recipe Share this recipe on Facebook
Linguini with clams cooked in wine and tarragon
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 2
500g fresh clams
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped or crushed
2 Tbsp. fresh tarragon, or 1 Tbsp. dried
1/2 cup dry white wine
2 cups fresh minced clams
Juice from the clams
1/4 cup parsley, finely chopped
Salt and pepper to taste
In a saucepan heat the oil and
add the garlic. Cook until garlic is soft (transluscent).
Add the juice from the
clams, the lemon juice, the wine and the clams and cook on medium heat.
As clams open, remove them from the pan and set them aside. After 10
minutes, if there are still clams that have not opened, remove and
Add the tarragon to the sauce, season with salt and pepper, cover and simmer for about 7-8
While the sauce is simmering, cook the linguini according to the label. When ready remove from heat and strain in a colander.
Add the clams and parsley to the sauce.
Combine the linguini with the hot sauce and
stir well. Serve while hot, adding grated parmezan on top.
Notes and tips
This recipe is great with freshly made garlic bread
Back to Linguini and clams recipe
Back to the Linguini and clams recipe