linguine with white clam sauce
I recently visited Italy. I especially loved Tuscany in northern Italy and their wonderful food. Here's a recipe I gleaned from the trip.
yield
4 - 6
prep time
1 Hr
cook time
20 Min
method
Stove Top
Ingredients For linguine with white clam sauce
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1/4 cbutter
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1/4 colive oil, extra virgin
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4 clovegarlic, finely chopped
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4scallions, chopped
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2 Tbspflour
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2 cclam juice, bottled
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3 canminced clams (or 2-3 doz. fresh, steamed small clams)
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1/4 citalian parsley, chopped
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salt & pepper to taste
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1 1/2 tspthyme, dried
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1/2 cfresh oregano, chopped
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3/4 cfresh basil, chopped
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1/2 cparmesan cheese, shredded
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1 pkg16 oz. linguine, cooked and drained
How To Make linguine with white clam sauce
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1Cook linguine according to package directions and drain.
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2While linguine is cooking, heat butter and extra virgin olive oil and saute garlic and scallions.
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3Remove from heat. Whisk in flour, and cook for a few more minutes.
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4Stir in clam juice and cook until thickened. Add seasonings and simmer for 15 - 20 minutes.
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5Add clams and heat.
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6Spoon some of the sauce over cooked linguine.
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7Always add clams just before serving.
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8Sprinkle with Parmesan cheese. Serve with remaining sauce and extra shredded cheese and a little parsley.
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