Linguine with White Clam Sauce

Joline Tate

By
@JayTea

I recently visited Italy. I especially loved Tuscany in northern Italy and their wonderful food. Here's a recipe I gleaned from the trip.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 - 6
Prep:
1 Hr
Cook:
20 Min
Method:
Stove Top

Ingredients

1/4 c
butter
1/4 c
olive oil, extra virgin
4 clove
garlic, finely chopped
4
scallions, chopped
2 Tbsp
flour
2 c
clam juice, bottled
3 can(s)
minced clams (or 2-3 doz. fresh, steamed small clams)
1/4 c
italian parsley, chopped
salt & pepper to taste
1 1/2 tsp
thyme, dried
1/2 c
fresh oregano, chopped
3/4 c
fresh basil, chopped
1/2 c
parmesan cheese, shredded
1 pkg
16 oz. linguine, cooked and drained

Step-By-Step

1Cook linguine according to package directions and drain.
2While linguine is cooking, heat butter and extra virgin olive oil and saute garlic and scallions.
3Remove from heat. Whisk in flour, and cook for a few more minutes.
4Stir in clam juice and cook until thickened. Add seasonings and simmer for 15 - 20 minutes.
5Add clams and heat.
6Spoon some of the sauce over cooked linguine.
7Always add clams just before serving.
8Sprinkle with Parmesan cheese. Serve with remaining sauce and extra shredded cheese and a little parsley.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #pasta