linguini and white clam sauce

How To Make linguini and white clam sauce

• 1

  Open the canned clams, and strain off the juice into a separate bowl.
• 2

  Begin melting the butter/heat olive oil in a large skillet over medium high heat. Slice garlic (for milder taste) or use a microplane to grate the garlic (stronger taste) directly into the pan. Cook garlic for 2-3 minutes.
• 3

  Stir flour into the butter/oil mixture and cook, stirring for 1-2 minutes. Pour the clam liquid, into the frying pan, whisking to avoid lumps. Bring to a boil, and cook 2 minutes.
• 4

  Stir in the cream and continue cooking for 1 minute. Sauce should coat the back of a spoon.
• 5

  Turn off heat, stir in clams and parsley. Taste for seasoning and add salt and pepper. Serve over hot linguini with a green salad and crusty bread.
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