Whole Wheat Spaghetti with Clams and Herbed Marinière
- 32 clams
- 1 shallot
- 1 small bunch parsley
- 1 small bunch chervil
- 1 sprig tarragon
- 1 handful baby spinach
- 2 garlic cloves
- 8 3/4 ounces whole wheat spaghetti (250 g)
- 1/2 glass white wine
- olive oil
Step 1: Pasta
Rinse the clams in several changes of water to get rid of any sand or grit.
Peel and mince the shallot.
Wash and pick the leaves the parsley, chervil, and tarragon, and reserve the stalks. Pick over the baby spinach. Set some aside for garnish, and roughly chop the rest.
Peel and finely dice 2 garlic cloves.
Cook the spaghetti in boiling salted water, according to package instructions.
While the spaghetti is cooking, heat a splash of olive oil in a sauté pan and brown the shallot. Add half of the garlic and the reserved herb stalks, mix well and cook for just 30 seconds. Add the clams and the wine, stir, and cover. Cook for 1-2 minutes, just until the clams open.
Drain and filter the liquid in a fine strainer. Remove the shells.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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