Whole-Wheat Spaghetti with Clams in an Herby Marinière Sauce
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 30 minutes
- 32 clams
- 1 shallot
- 1bunch parsley
- 1bunch chevril
- 1sprig tarragon
- 1 handful baby spinach
- olive oil
- 2 garlic cloves
- 8ounces whole-wheat spaghetti
- 1/3cup white wine
Prepare your ingredients
- Rinse 32 clams in several changes of water to get rid of any sand.
- Peel and mince 1 shallot. Wash and pick the leaves from a small bunch of parsley, a small bunch of chervil, a sprig of tarragon (don’t throw away the stems), and a handful of baby spinach. Put some aside to use at the end and roughly chop the rest. Peel and finely dice 2 garlic cloves.
Cook the spaghetti
- Put 8 ounces whole-wheat spaghetti in a large pan of salted boiling water and cook for the time stated on the package.
Open the clams
- 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 herb stems, mix well, and cook for just 30 seconds. Then add the clams and pour 1/3 cup of white wine over, stir, and cook with the lid on for 1 to 2 minutes, until they open.
- Drain. Strain the liquid through a fine strainer. Remove the shells.
Prepare the herby marinière sauce
- Wipe out your sauté pan and heat with a splash of olive oil. Put in the rest of the chopped garlic, chopped herbs, and spinach and cook lightly for 1 minute, stirring regularly.
- Transfer to a blender and puree, gradually adding the juice from the clams until the sauce is smooth and the consistency of soup.
To finish your dish
- Drain the spaghetti, return it to its saucepan, then add the herby sauce and clams. Mix delicately to coat the pasta with sauce, then add a splash of olive oil, the herbs, and the reserved baby spinach leaves. Serve hot.
Reprinted with permission from NATURE Simple, Healthy and Good by Alain Ducasse, Rizzoli New York, 2012.