linguini and white clam sauce
The cost could be prohibitive but I get Snows minced clams from the 99 Cent store at half the price of grocery stores!
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 cans chopped clams (snows preferably)
- 4 tablespoons unsalted butter or extra virgin olive oil
- 3 cloves garlic or 1 tbsp
- 3 tablespoons all purpose flour
- 2/3 cup heavy cream
- 2 tablespoons italian parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
How To Make linguini and white clam sauce
-
Step 1Open the canned clams, and strain off the juice into a separate bowl.
-
Step 2Begin 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.
-
Step 3Stir 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.
-
Step 4Stir in the cream and continue cooking for 1 minute. Sauce should coat the back of a spoon.
-
Step 5Turn 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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