Spaghetti with Creamy Clam Sauce

By Cindy

Ingredients

• For Sauce:
• 8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta Sauce
• 2 6-1/2 ounce cans minced clams
• Half and half, light cream, or milk
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried basil or oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup snipped fresh parsley
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1-1/2 - 2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

FOR SAUCE: Meanwhile, drain clams, reserving liquid. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1 and 3/4 cups.

In a medium saucepan cook the onion and garlic in hot margarine or butter for about 5 minutes, or till onion is tender but not brown. Stir in the flour, basil or oregano, salt, and pepper. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the parsley, wine, and clams. Heat through.

Serve sauce over hot pasta. Sprinkle with Parmesan cheese. Serve immediately.