Linguine with Clams and Champagne

By by The Modern Proper
Images
Linguine with Clams and Champagne
Serves
Makes 2 servings
Ingredients
  • 4 tablespoons butter, divided
  • 1 large shallot, finely chopped
  • 4 to 6 cloves of garlic, minced
  • 2 pounds Manila clams
  • 1 cup champagne or white wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh tarragon
  • ½ cup heavy cream
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • Prepared Linguine
  • Flat-leaf parsley, chopped
  • 4 oz parmesan cheese, grated


Procedure
In a large sauté pan set over medium heat, melt 2 tablespoons of butter. Add the shallots and sauté for 3 minutes. Add the garlic and cook for 3 minutes longer until softened, stirring occasionally.

Add the clams to the pan and cook for another 5 minutes—keep an eye on them to ensure they are just opened and haven’t overcooked. Remove the clams from the pan, and set aside.

Add the champagne, chicken stock, thyme & tarragon to the pan. Bring to a boil then reduce to a rolling simmer and cook until reduced to 2 cups, stirring occasionally.

Add the cream and additional 2 tbsp of butter and simmer for 3 minutes until sauce is beginning to thicken.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Serve clams over cooked linguine, garnished with parsley and parmesan cheese, alongside grilled crusty French or sourdough bread.

Click here for original recipe »

Linguine with Clams and Champagne

By by The Modern Proper
Serves
Makes 2 servings
Ingredients
  • 4 tablespoons butter, divided
  • 1 large shallot, finely chopped
  • 4 to 6 cloves of garlic, minced
  • 2 pounds Manila clams
  • 1 cup champagne or white wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh tarragon
  • ½ cup heavy cream
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • Prepared Linguine
  • Flat-leaf parsley, chopped
  • 4 oz parmesan cheese, grated


Procedure
In a large sauté pan set over medium heat, melt 2 tablespoons of butter. Add the shallots and sauté for 3 minutes. Add the garlic and cook for 3 minutes longer until softened, stirring occasionally.

Add the clams to the pan and cook for another 5 minutes—keep an eye on them to ensure they are just opened and haven’t overcooked. Remove the clams from the pan, and set aside.

Add the champagne, chicken stock, thyme & tarragon to the pan. Bring to a boil then reduce to a rolling simmer and cook until reduced to 2 cups, stirring occasionally.

Add the cream and additional 2 tbsp of butter and simmer for 3 minutes until sauce is beginning to thicken.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Serve clams over cooked linguine, garnished with parsley and parmesan cheese, alongside grilled crusty French or sourdough bread.

Click here for original recipe »