Linguine With White Clam Sauce
|Olive oil||1 1⁄2 Tablespoon|
|Yellow onion||1⁄2 Small, chopped|
|Garlic||6 Clove (30 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Minced clams||1 Can (10 oz), drained, rinsed well, and drained again|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
Cook the linguine according to package directions, omitting the salt.
Rinse with cold water, drain, and set aside.
Meanwhile, heat the olive oil in a heavy 10 inch skillet over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Blend in the flour and cook, stirring constantly, for 1 minute.
Add the wine and cook for 2 minutes, stirring constantly.
Add the clam juice and chicken broth and cook, stirring, 4 minutes longer.
Stir in the clams and cheese.
Add the reserved linguine and cook 1 minute longer, tossing well until heated through.
Mix in the parsley and serve with a tossed green salad and crusty bread.