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Linguine With White Clam Sauce

Heart.Foods's picture
Ingredients
  Dry white wine 1⁄2 Cup (8 tbs)
  Clam juice 8 Ounce (1 Bottle)
  Linguine 8 Ounce
  Olive oil 2 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Flour 2 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Clam

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