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Linguine With Clams In Black Bean Sauce *Jb

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      Title: LINGUINE WITH CLAMS IN BLACK BEAN SAUCE *JB
 Categories: Main dish, Shellfish, Pasta
      Yield: 4 Servings
 
      1 c  Water
     30 sm (about 2-inch) hard-shelled
           -clams, scrubbed well
      2 tb Cornstarch
      3 tb Soy sauce
      2 tb Scotch
      2 tb Rice vinegar
      1 tb Sugar
      3 tb Vegetable oil
      3 tb Minced peeled fresh
           -gingerroot
  2 1/2 tb Dried fermented black
           -beans*, rinsed well,
           -drained, and chopped
      2 tb Minced garlic
    3/4 lb Linguine
      2    Scallions, halved lengthwise
           -and cut crosswise into
           -1-inch pieces
 
  *available at Asian markets
  
  In a kettle bring the water to a boil with the clams and steam the
  clams, covered, checking them occasionally and transferring them as
  they open with a slotted spoon to a large bowl, for 3 to 8 minutes.
  Discard any unopened clams, strain the broth through a fine sieve
  into a large glass measure, and if necessary add enough water to
  measure a total of 1 1/2 cups. Discard the shells, rinse any clams
  that feel sandy, and chop the clams.
  
  Stir the cornstarch into the clam broth and stir in the soy sauce, the
  Scotch, the vinegar, and the sugar. In a wok or large heavy skillet
  heat the oil over moderately high heat until it just begins to smoke
  and in it stir-fry the gingerroot, the black beans, and the garlic
  for 30 seconds, or until the mixture is fragrant. Stir the cornstarch
  mixture, add it to the wok, stirring, and bring the sauce to a boil,
  stirring. Simmer the sauce, stirring, for 2 minutes and keep it warm.
  
  In a kettle of salted boiling water cook the linguine until it is al
  dente, drain it, and add it to the wok with the clams and the
  scallions. Cook the mixture over moderate heat, tossing the linguine,
  until it is heated through and the linguine is coated well with the
  sauce.
  
  Serves 4
  
  Gourmet September 1993
  
  Posted to MM-Recipes Digest V3 #2.TXT
 
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