Linguine With White Clam Sauce Recipe
Ingredients
| 8 ounces linguine or spaghetti | ||
| Olive oil | 1 1/2 Tablespoon | |
| 1/2 small yellow onion, chopped fine | ||
| Garlic | 6 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/4 cup clam juice or low sodium chicken broth | ||
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| 1 can minced clams, drained, rinsed well, and drained again | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, minced | |
Directions
Cook the linguine according to package directions, omitting the salt.
Rinse with cold water, drain, and set aside.
Meanwhile, heat the olive oil in a heavy 10 inch skillet over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Blend in the flour and cook, stirring constantly, for 1 minute.
Add the wine and cook for 2 minutes, stirring constantly.
Add the clam juice and chicken broth and cook, stirring, 4 minutes longer.
Stir in the clams and cheese.
Add the reserved linguine and cook 1 minute longer, tossing well until heated through.
Mix in the parsley and serve with a tossed green salad and crusty bread.
Rinse with cold water, drain, and set aside.
Meanwhile, heat the olive oil in a heavy 10 inch skillet over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Blend in the flour and cook, stirring constantly, for 1 minute.
Add the wine and cook for 2 minutes, stirring constantly.
Add the clam juice and chicken broth and cook, stirring, 4 minutes longer.
Stir in the clams and cheese.
Add the reserved linguine and cook 1 minute longer, tossing well until heated through.
Mix in the parsley and serve with a tossed green salad and crusty bread.
Chef
