Linguine With Spicy Parsley Clam Sauce Recipe
Ingredients
| Red onion | 1 Medium | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 4 cloves garlic, minced or crushed through a press | ||
| Flour | 2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Red pepper flakes | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Linguine | 1/2 pound | |
| 2 cans (6 ounces each) chopped clams, drained | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, thinly slice the onion and chop the parsley.
3 In a large skillet, melt the butter in the oil over medium heat. Add the garlic and onion and saute until the onion is translucent and beginning to brown slightly, about 5 minutes.
4 Add the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Add the broth, red pepper flakes, black pepper and salt. Reduce the heat to medium-low, cover and simmer for 5 minutes.
5 Meanwhile, add the linguine to the boiling water and cook until al dente, 8 to 10 minutes or according to package directions.
6 When the pasta is ready, drain it in a colander. Add the chopped clams and parsley to the skillet. Then add the drained pasta and toss to combine.
2 Meanwhile, thinly slice the onion and chop the parsley.
3 In a large skillet, melt the butter in the oil over medium heat. Add the garlic and onion and saute until the onion is translucent and beginning to brown slightly, about 5 minutes.
4 Add the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Add the broth, red pepper flakes, black pepper and salt. Reduce the heat to medium-low, cover and simmer for 5 minutes.
5 Meanwhile, add the linguine to the boiling water and cook until al dente, 8 to 10 minutes or according to package directions.
6 When the pasta is ready, drain it in a colander. Add the chopped clams and parsley to the skillet. Then add the drained pasta and toss to combine.
Chef
