PASTA SAUCE WITH MUSHROOMS OR CLAMS
2 shallots or scallions
2 cloves garlic, crushed
2 Tbsp dried tarragon
2 Tbsp butter
Small can clams, 200 g
225 g mushrooms halved
1/2 cup white wine or Vermouth
4 Tbsp cornflour
black pepper to taste
Fry the shallots, garlic, and tarragon in the butter for a few
minutes. Divide this mixture between two saucepans.
To the first saucepan, add the juice from the can of clams, 1/4
cup of white wine or Vermouth, and black pepper. Cover, and simmer
for ten minutes.
To the second saucepan, add the mushrooms, wine or Vermouth, and
black pepper. Cover, and simmer for ten minutes. Add the clams to
the first saucepan, and heat through. Add 2 Tbsp of cornflour to
each saucepan. Over high heat, stir until the sauce boils and
thickens. Serve over fresh pasta.