linguine with white clam sauce
I recently visited Italy. I especially loved Tuscany in northern Italy and their wonderful food. Here's a recipe I gleaned from the trip.
prep time
1 Hr
cook time
20 Min
method
Stove Top
yield
4 - 6
Ingredients
- 1/4 cup butter
- 1/4 cup olive oil, extra virgin
- 4 cloves garlic, finely chopped
- 4 - scallions, chopped
- 2 tablespoons flour
- 2 cups clam juice, bottled
- 3 cans minced clams (or 2-3 doz. fresh, steamed small clams)
- 1/4 cup italian parsley, chopped
- - salt & pepper to taste
- 1 1/2 teaspoons thyme, dried
- 1/2 cup fresh oregano, chopped
- 3/4 cup fresh basil, chopped
- 1/2 cup parmesan cheese, shredded
- 1 package 16 oz. linguine, cooked and drained
How To Make linguine with white clam sauce
-
Step 1Cook linguine according to package directions and drain.
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Step 2While linguine is cooking, heat butter and extra virgin olive oil and saute garlic and scallions.
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Step 3Remove from heat. Whisk in flour, and cook for a few more minutes.
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Step 4Stir in clam juice and cook until thickened. Add seasonings and simmer for 15 - 20 minutes.
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Step 5Add clams and heat.
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Step 6Spoon some of the sauce over cooked linguine.
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Step 7Always add clams just before serving.
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Step 8Sprinkle with Parmesan cheese. Serve with remaining sauce and extra shredded cheese and a little parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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