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How To make Linguine with Tarragon And Clam Sauce
Ingredients
3/4
pound
linguine, dry
2
each
garlic, cloves
2
tablespoon
tarragon, fresh, chopped or 1 ts dried
30
each
clams, steamers
1/2
cup
wine, dry white
1/4
cup
olive oil
1/8
teaspoon
red-pepper flakes
1
salt, to taste
1
pepper, to taste
Directions:
Mince the garlic. Chop the tarragon. Scrub the clams, discarding any that have opened. Place clams and wine in a large pot; cook, covered, over medium-high heat, shaking occasionally, until all the clams have opened, about 6 minutes.
Remove pot from heat and allow clams to cool. Remove clams from shells; if using steamers, pull off the black portion of the neck. Swish clams in the cooking liquid to remove any loose sand. Strain cooking liquid through cheesecloth or a coffee filter. Chop clams and put them in a bowl with the strained cooking liquid. Add 1 tablespoon of the olive oil. Heat the remaining 3 tablespoons of the olive oil over low heat in a small saucepan. Add the garlic and cook until soft, about 3 minutes. Add the tarragon and red-pepper flakes and cook for 2 minutes more. Add the clams and cooking liquid, bring to a simmer, and remove saucepan from the heat. Season with salt and pepper.
NOTE: Recipe can be made to this point several hours ahead.
Cook the pasta in boiling, salted water until tender. Meanwhile, reheat the clam sauce if made ahead. Drain the pasta and return to the pot. Toss linguine with the clam sauce and adjust the seasoning, if desired. Serve immediately.
Makes 4 servings.
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Home & Family - Pezze Pasta with Lobster & Mussels
Chef Fabio Viviani shares his recipe for Pezze Pasta with Lobster & Mussels served in a brandy tarragon reduction. While not cheap, Fabio offers some useful tips on buying lobster, regardless of budget.
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Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and olives in bulk and save time and money - all you need is the tomatoes.
#GordonRamsay #Cooking
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MUSSELS In AMAZING Tarragon CREAM SAUCE
This steamed mussels recipe with vermouth tarragon cream sauce is super delicious and really easy to make! The creamy garlic, shallot, and vermouth sauce is so good and coats the mussels so well! Make sure to serve these creamy tarragon mussels with a lot of crusty bread to mop up all the amazing sauce!
MUSSELS MARINARA:
WHITE WINE MUSSELS:
INGREDIENTS
:
▪2 pounds mussels - cleaned
▪1/4 cup vermouth
▪3 cloves garlic - minced
▪2 shallots - minced
▪3/4 cup heavy cream
▪4 tablespoons butter
▪1 tablespoon olive oil
▪3 tablespoons tarragon - chopped
▪salt and pepper to taste
▪1/4 cup water
INSTRUCTIONS:
1. Bring the water and vermouth to a boil.
2. Once boiling add the mussels and cook covered until they open. Once the mussels open up (about 3 minutes or so) remove and place in a bowl. Reserve the cooking liquid.
3. Dry off the same pan and over medium-low heat sautee the shallots in 2 tablespoons of butter and 1 tablespoon of olive oil. After the shallots turn translucent (about 3 minutes) add in the garlic and cook for 2 minutes more.
4. Add the reserved cooking liquid to the pan and turn heat to medium-high.
5 After 2 minutes of cooking add in the remaining butter and once melted the heavy cream.
6. Add in the tarragon and simmer the sauce for a couple of minutes then add in the mussels and coat well. Taste test the sauce and adjust salt and pepper to get the flavor just right.
7. Serve the mussels with crusty bread. Enjoy!
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Garlic Butter White Wine Clams - How to cook Clams - Vongole
So easy and so tasty, nothing to this recipe.
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Garlic Butter White Wine Clams - How to cook Clams
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A festive Lobster Linguine
Cook something special this holiday season! Lobster linguine is a surefire hit with friends or family. It is also easier to make than you think.
Try out our Lobster Claw, Knuckle and tail meat
| 100% Yield | No shell to fuss with | frozen at peak freshness off of the shores of Nova Scotia.
check it out here:
Recipe Details:
Ingredients
1 pack claw knuckle meat
1⁄2 pack linguine
4 tbsp butter
200ml white wine or cava
250ml 35% cream
Parmesan cheese to taste
5 cremini mushrooms
1 fingerling chili
2 shallots
2 cloves garlic
Parsley
Tarragon
Basil
Method to the Madness!
Fill large pot with salted water and bring to boil.
Chop shallot, chili and garlic fine, Slice mushrooms and pick and wash herbs.
In a medium size pot add butter to and melt on med/high add shallots for 2 min.
Add garlic and mushrooms and cook for 4-5 until the veg is soft.
Add in pasta to boiling water, If you time it well the sauce should be finished at the same time as the pasta.
Deglaze pot with wine/cava, reduce by half.
Pour cream into mixture and reduce by 1⁄4.
Add lobster meat including the liquid in the bag and poach until the lobster is cooked through and changed color to that beautiful pinkish red.
Add cooked pasta into lobster sauce, Add parmesan and parsley, Give a good mix and adjust the sauce with pasta water if needed.
Garnish with basil and tarragon.
Boom enjoy!!