Linguine with Clams in Black Bean Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Pasta, Shellfish |
| 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 |
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