Linguini with White Clam Sauce
The fast and easy way to get a “fancy” meal in little time. Caesar salad and chewy, whole grain bread are mustas.
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Cost: $$
Ingredients
- 2 7 7 ounce cans minced clams drained, reserve the liquid
- 8 ounces linguini uncooked
- 4 tablespoons butter or margarine
- 1 large or 2 small cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 tablespoons minced fresh parsley
- 1 teaspoon thyme
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- fresh-grated Parmesan cheese
Instructions
- Add enough hot water to the reserved clam juice to make 11⁄2 cups, set aside.
- Cook the linguini according to package instructions, set aside.
- In a large frying pan, melt the butter over medium-high heat.
- Add the garlic and sauté for 1 minute.
- Add the flour and stir, just until blended.
- Slowly add the hot clam juice, stirring constantly so no lumps form.
- Bring to a full boil, stirring constantly.
- Reduce heat and add the clams, parsley, thyme, basil, salt and pepper.
- Simmer, uncovered, for 5 minutes, stirring often.
- Serve immediately over the hot cooked linguini.
- Sprinkle with the Parmesan cheese.