-
1
Mince the garlic.
-
2
Chop the tarragon.
-
3
Scrub the clams, discarding any that have opened.
-
4
Place clams and wine in a large pot; cook, covered, over medium-high heat, shaking occasionally, until all the clams have opened, about 6 minutes.
-
5
Remove pot from heat and allow clams to cool.
-
6
Remove clams from shells; if using steamers, pull off the black portion of the neck.
-
7
Swish clams in the cooking liquid to remove any loose sand.
-
8
Strain cooking liquid through cheesecloth or a coffee filter.
-
9
Chop clams and put them in a bowl with the strained cooking liquid.
-
10
Add 1 tablespoon of the olive oil.
-
11
Heat the remaining 3 tablespoons of the olive oil over low heat in a small saucepan.
-
12
Add the garlic and cook until soft, about 3 minutes.
-
13
Add the tarragon and red-pepper flakes and cook for 2 minutes more.
-
14
Add the clams and cooking liquid, bring to a simmer, and remove saucepan from the heat.
-
15
Season with salt and pepper.
-
16
NOTE: Recipe can be made to this point several hours ahead.
-
17
Cook the pasta in boiling, salted water until tender.
-
18
Meanwhile, reheat the clam sauce if made ahead.
-
19
Drain the pasta and return to the pot.
-
20
Toss linguine with the clam sauce and adjust the seasoning, if desired.
-
21
Serve immediately.
