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
How to Make Linguine with White Clam Sauce
- 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.
