Linguine and White Clam Sauce*****

Linguine and White Clam Sauce*****

Photo by Roxie B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    tsp onion powder

  • ½

    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

Directions

-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.


Nutrition

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