You are here: Home » Recipes » Whole-Wheat Spaghetti with Clams in an Herby Marinière Sauce Whole-Wheat Spaghetti with Clams in an Herby Marinière Sauce Recipe by Our Cookbook Collection Yield 4 servings Prep 15 minutes Cook 30 minutes Clams are a source of minerals. They must be extremely fresh. Scrupulously reject any that have opened, even if the fishmonger tells you that it is normal. The whole-wheat spaghetti is a welcome source of fiber. PrintEmail Ingredients 32 clams1 shallot1 bunch parsley1 bunch chevril1 sprig tarragon1 handful baby spinach olive oil2 garlic cloves8 ounces whole-wheat spaghetti1/3 cup white wine Instructions 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.