Linguine with White Clam Sauce
| Category: | Seafood Pasta |
| Seasons | |
| Cuisine Type | Italian |
Ingredients
Recipe
| 2 Tbsp(s) Butter, unsalted |
| 1 Tbsp(s) Olive Oil |
| 3 Garlic Cloves, minced |
| 1 Tbsp(s) Flour, All Purpose |
| 0.5 cup(s) Dry White Wine |
| 2 Tbsp(s) Parsley, fresh, chopped |
| 0.25 tsp(s) Thyme, dried |
| 0.13 tsp(s) Pepper |
| 10 oz(s) Baby Clams, Whole, drained |
| 6 oz(s) Clams, minced, drained |
| 6 oz(s) Clams, chopped, drained |
Linguine with White Clam Sauce Directions
- Drain clams and reserve the juice. Melt butter in a medium pan on medium heat (3 of 10). Add oil. Add garlic and saute for 1 minute. Stir in flour. Stir in 1/3 cup of the reserved clam juice, wine, parsley, thyme, pepper and cook for 2 minutes stirring frequently. Add whole, chopped, and minced clams. Heat for 3 minutes. Serve over cooked linguine.
Nutrition facts
Reviews 0/5
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