Linguine with olive clam sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | Olive oil |
| 1.00 | tablespoon | Butter or margarine |
| 1.00 | tablespoon | Minced garlic |
| 3.00 | tablespoon | Flour |
| 2.00 | can | Chopped clams, packed in their own juice (6.5 oz ea) |
| ½ | cup | Milk |
| 3.00 | tablespoon | Wine OR |
| 1.00 | tablespoon | Lemon juice |
| ½ | cup | Coarsely chopped California ripe olives |
| 2.00 | tablespoon | Minced parsley |
| Salt | ||
| Pepper | ||
| 4.00 | x | Hot cooked linguine |
Directions
Heat oil and butter in skillet, add garlic and gently saute 1 minute over medium-low heat. Mix in flour until blended. Remove from heat.
Drain clams, saving liquid. Add milk to liquid to get a measure of 1-½ cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to boil and is thickened. Stir in wines, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta.
Cooking time: 8 minutes.
Preparation time: 23 minutes.