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
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1/4 cbutter
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1/4 colive oil, extra virgin
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4 clovegarlic, finely chopped
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4scallions, chopped
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2 Tbspflour
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2 cclam juice, bottled
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3 can(s)minced clams (or 2-3 doz. fresh, steamed small clams)
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1/4 citalian parsley, chopped
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·salt & pepper to taste
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1 1/2 tspthyme, dried
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1/2 cfresh oregano, chopped
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3/4 cfresh basil, chopped
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1/2 cparmesan cheese, shredded
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1 pkg16 oz. linguine, cooked and drained
How to Make Linguine with White Clam Sauce
- Cook linguine according to package directions and drain.
- While linguine is cooking, heat butter and extra virgin olive oil and saute garlic and scallions.
- Remove from heat. Whisk in flour, and cook for a few more minutes.
- Stir in clam juice and cook until thickened. Add seasonings and simmer for 15 - 20 minutes.
- Add clams and heat.
- Spoon some of the sauce over cooked linguine.
- Always add clams just before serving.
- Sprinkle with Parmesan cheese. Serve with remaining sauce and extra shredded cheese and a little parsley.
