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Linguine With Spicy Parsley Clam Sauce

Magical.Palate's picture
  Red onion 1 Medium
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), minced/crushed through press
  Flour 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Red pepper flakes 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Linguine 1⁄2 Pound
  Canned chopped clams 12 Ounce (Two 6 Ounce Can)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

1 Bring a large pot of water to a boil.
2 Meanwhile, thinly slice the onion and chop the parsley.
3 In a large skillet, melt the butter in the oil over medium heat. Add the garlic and onion and saute until the onion is translucent and beginning to brown slightly, about 5 minutes.
4 Add the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Add the broth, red pepper flakes, black pepper and salt. Reduce the heat to medium-low, cover and simmer for 5 minutes.
5 Meanwhile, add the linguine to the boiling water and cook until al dente, 8 to 10 minutes or according to package directions.
6 When the pasta is ready, drain it in a colander. Add the chopped clams and parsley to the skillet. Then add the drained pasta and toss to combine.

Recipe Summary

Difficulty Level: 
Side Dish

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