Linguine in White Clam Sauce Recipe
Ingredients
| Clams | 10 Ounce | |
| Milk | 1 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Butter | 2 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Small, finely chopped | |
| Button mushrooms | 1 1/4 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, finely chopped | |
| Basil | 2 Teaspoon, finely chopped | |
| Oregano | 1 Teaspoon, finely chopped | |
| Salt | 1 To taste | |
| Pepper white | 1 To taste | |
| Linguine | 1 Pound | |
| Basil sprig | 4 , garnish |
Directions
GETTING READY
1) In a bowl with the milk, drain and soak the clams for 1 to 1/2 hours. Then drain and reserve 1/2 cup of the liquid.
MAKING
2) In a large pot, gently saute the garlic and onion in the oil and butter, until soft.
3) Stir in the button mushrooms and saute for a few minutes.
4) Pour in the wine and cook over medium heat, until slightly reduced.
5) Stir in the herbs, clams and clam milk, then season with the salt and pepper to taste, cook until the is sauce is slightly thickened.
6) In a pan, cook the linguine in the boiling salted water, until tender. Drain and place on a warmed serving dish.
SERVING
7) Pour over the sauce, garnish with the basil sprigs and serve the Linguine in White Clam Sauce immediately.
1) In a bowl with the milk, drain and soak the clams for 1 to 1/2 hours. Then drain and reserve 1/2 cup of the liquid.
MAKING
2) In a large pot, gently saute the garlic and onion in the oil and butter, until soft.
3) Stir in the button mushrooms and saute for a few minutes.
4) Pour in the wine and cook over medium heat, until slightly reduced.
5) Stir in the herbs, clams and clam milk, then season with the salt and pepper to taste, cook until the is sauce is slightly thickened.
6) In a pan, cook the linguine in the boiling salted water, until tender. Drain and place on a warmed serving dish.
SERVING
7) Pour over the sauce, garnish with the basil sprigs and serve the Linguine in White Clam Sauce immediately.
Chef
