Linguine With White Clam Sauce Recipe
Ingredients
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 8-ounce bottle clam juice | ||
| Linguine | 8 Ounce | |
| Olive oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| 2 6 1/2-ounce cans minced clams, drained and rinsed | ||
| Parsley | 2 Tablespoon, finely chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
In a small saucepan over high heat, combine wine and clam juice.
Boil, uncovered, until mixture is reduced to 1 1/4 cups.
Cook linguine according to package directions, omitting salt.
Drain and set aside.
Pour olive oil into a small nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes more.
Stir in flour and cook 1 minute.
Whisk in hot clam juice mixture and stir until thickened.
Add drained clams and parsley.
Cook 2 minutes, stirring constantly, or until clams are thoroughly heated.
Divide pasta into four equal portions.
Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.
Boil, uncovered, until mixture is reduced to 1 1/4 cups.
Cook linguine according to package directions, omitting salt.
Drain and set aside.
Pour olive oil into a small nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes more.
Stir in flour and cook 1 minute.
Whisk in hot clam juice mixture and stir until thickened.
Add drained clams and parsley.
Cook 2 minutes, stirring constantly, or until clams are thoroughly heated.
Divide pasta into four equal portions.
Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.
Chef
