Linguine With White Clam Sauce
|Dry white wine||1⁄2 Cup (8 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Canned minced clams||13 Ounce, drained, rinsed (2 Cans, 6 1/2 Ounce Each)|
|Finely chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
In a small saucepan over high heat, combine wine and clam juice.
Boil, uncovered, until mixture is reduced to 1 1/4 cups.
Cook linguine according to package directions, omitting salt.
Drain and set aside.
Pour olive oil into a small nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes more.
Stir in flour and cook 1 minute.
Whisk in hot clam juice mixture and stir until thickened.
Add drained clams and parsley.
Cook 2 minutes, stirring constantly, or until clams are thoroughly heated.
Divide pasta into four equal portions.
Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.