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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.
Course Dish to Pass, lunch, Main Course, pasta
Cuisine American, Canadian, firehouse, Italian
Keyword autumn, clams, easy, filling, firefighter, firehouse, hearty, italian clams, pasta
Author Firehouse Cooking
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.