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Clam Sauce White For Pasta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CLAM SAUCE WHITE FOR PASTA
 Categories: Pasta, Fish, Sauces
      Yield: 2 -4
 
     24    Littleneck clams, small
    1/2 c  Dry white wine
      2    Cloves garlic, minced
           Fresh Ital. parsley, minced
      2 tb Creme fraiche
           Olive oil
      1 tb Flour
      1    Bay leaf
    1/2 c  Water
           Fresh chervil, minced
      1 ds Louisiana hot sauce
    1/2 lb Spaghetti or linguine
           Freshly ground black pepper
      3    Heated pasta plates/bowls
 
  Soak clams in cold fresh water. Put a large pot of water on to boil
  for the pasta. Put the bay leaf, the wine, and the water in a large
  covered non-reactive skillet and bring to a boil. Simmer for 5 min.
  Return to med-high heat and add clams. Cover. Cook until you start to
  hear clams popping open - about 5 min. Begin checking on clams every
  30 seconds and remove clams to heated covered bowl as they open,
  replacing covers each time. If any clams have not opened after 10
  minutes total cooking, discard them. When clams are done, pour all
  accumulated broth into a pitcher and set aside. Put pasta in boiling
  water to begin cooking and set timer so that pasta will be slightly
  undercooked. Return skillet to moderate heat and add olive oil,
  garlic, flour, and half the minced herbs. Cook 2 - 5 minutes, but
  ***do not let the garlic even begin to brown***. Add about a cup of
  the clam broth. Stir with a whisk. Broth should thicken slightly into
  a thin sauce. Reduce or add more broth as necessary. Whisk in the
  creme fraiche and the hot sauce and bring just back to a simmer, then
  remove from heat. Toss with cooked pasta. Put pasta on heated bowls
  and surround with clams. Sprinkle generously with freshly-ground
  pepper and the other half of the herbs.
  
  Tony --
 
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