Linguine with clams in black bean sauce Recipe

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Linguine with clams in black bean sauce

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Asian, Chinese, Entrees, Ethnic, Pastas & Noodles, Seafood

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Ingredients:

1	cup	Water
30	small	(about 2-inch) hard-shelled
		-clams, scrubbed well
2	tbsp	Cornstarch
3	tbsp	Soy sauce
2	tbsp	Scotch
2	tbsp	Rice vinegar
1	tbsp	Sugar
3	tbsp	Vegetable oil
3	tbsp	Minced peeled fresh
		-gingerroot
2 1/2	tbsp	Dried fermented black
		-beans*, rinsed well
		-drained, and chopped
2	tbsp	Minced garlic
3/4	lbs	Linguine
2		Scallions, halved lengthwise
		-and cut crosswise into
		-1-inch pieces

Procedures:

1	*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.
2	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 ?cups.
3	Discard the shells, rinse any clams that feel sandy, and chop the clams.
4	Stir the cornstarch into the clam broth and stir in the soy sauce, the scotch, the vinegar, and the sugar.
5	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.
6	Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring.
7	Simmer the sauce, stirring, for 2 minutes and keep it warm.
8	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.
9	Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.
10	Serves 4 gourmet september 1993