Linguine With Spicy Parsley Clam Sauce Recipe
Ingredients
1 medium red onion
1/3 cup chopped parsley
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced or crushed through a press
2 tablespoons flour
1 cup chicken broth
1/2 to 1 teaspoon red pepper flakes, to taste
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 pound linguine
2 cans (6 ounces each) chopped clams, drained
1/3 cup grated Parmesan cheese
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.
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