Seaside Clams With Lunguine
|Olive oil||1 Tablespoon|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Chopped plum tomatoes||1 Cup (16 tbs)|
|Dry white wine/Nonalcoholic wine||1 Cup (16 tbs)|
|Defatted reduced sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Chopped italian parsley||6 Tablespoon|
|Clams||3 Dozen, scrubbed (Cherrystone / Large Littleneck)|
|Bottled clam juice/Water||1⁄4 Cup (4 tbs)|
Cook the linguine in a large pot of boiling water according to the package directions.
Warm the oil in a Dutch oven over medium-high heat.
Add the shallots and garlic.
Cook, stirring often, for 3 to 4 minutes, or until soft.
Add the tomatoes and cook for 1 minute.
Add the wine and bring to a boil.
Cook for 2 minutes.
Add the broth and 1/4 cup of the parsley.
Bring to a boil.
Add the clams, cover, and cook for 3 to 5 minutes, or until the clams open.
Transfer the clams to a large bowl as they open.
Remove 24 of the clams from their shells and mince; discard those shells.
Keep the remaining 12 clams in their shells.
Place the cornstarch in a cup.
Add the clam juice or water and stir until smooth.
Add to the Dutch oven.
Cook, stirring, for 1 minute, or until the sauce is slightly thickened and bubbling.
Add the minced clams and pasta.
Toss to combine.
Add the clams in the shells.
Cover and cook for 1 minute.