Linguine and White Clam Sauce*****

By Gigirox

Ingredients

• 4 Tb butter
• 2 cloves garlic, pressed/minced
• 2 Tb flour
• 1 cup half-n-half
• 2 cans minced clams w/ liquid
• 1 chicken bouillon
• 1/4 tsp onion powder
• 1/2 tsp thyme
• 4 Tb fresh parsley (2tsp dry)
• White Wine- optional
• S&P
• 1 # linguine pasta- prepared according to package
• Shredded Parmesan Cheese
• Fresh Parsley for garnish

Preparation

Step 1

-Over a med-high heat, melt butter in large sauté pan.
- Add garlic and sauté until translucent.
-Add flour, stirring to create a roux, cook for about 30 seconds to avoid a raw flour taste to your sauce.
-Slowly pour in the 1/2&1/2 stirring constantly to avoid lumps.
-Mix in clams with liquid.
-Add spices, bouillon and parsley.
-Season with S&P to taste and add a splash of wine if using it
-Continue to cook sauce to let flavors blend and heat through, just a minute or two.
-Place cooked pasta in large bowl, pour sauce over pasta and toss slightly.
- Garnish with cheese and parsley.