Linguine with white clam sauce (herrman)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; chopped | |
| ½ | cup | Butter |
| 1½ | teaspoon | Flour |
| 1 | tablespoon | Fresh lemon thyme |
| ¼ | cup | Fresh parsley |
| Freshly ground pepper | ||
| 2 | cans | Clams, chopped or minced (6 1/2 oz. each) |
| Parmesan cheese | ||
| Sliced fresh lemons | ||
Directions
GARNISH
In a medium saucepan, saute the garlic in butter. Whisk in the flour and let it bubble. Stir in the liquid from the clams, lemon thyme, parsley and pepper. Simmer 10 minutes.
Add clams and heat through. Serve over linguine. Top with Parmesan cheese, if desired, and serve with fresh lemons.
Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.