Linguine with White Clam Sauce
By
Joline Tate
@JayTea
1
I recently visited Italy. I especially loved Tuscany in northern Italy and their wonderful food. Here's a recipe I gleaned from the trip.
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.
