Linguini with clam sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 2 | Doz Medium Clams | |
| 4 | mediums | Garlic |
| ⅓ | cup | Onions chopped |
| ¼ | cup | Fresh Parsley chopped |
| 2 | cups | Clam Broth from Clams |
| 12 | ounces | Linguini Cooked |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | White pepper |
| 1 | teaspoon | Lemon Juice |
| 2 | tablespoons | Dry White Wine |
Directions
Wash Clams and place them in steaming basket inside closed stock pot with 1-cup of water. Remove opened clams from shell, chop coarsely, and save. In a medium saucepan, heat butter and olive oil. Add onions and saute till clear. Add garlic and flour. Mix into roux while cooking 2-minutes. Add dry basil, oregano, and white pepper.
Stir 2-cup of clam broth into roux, little at a time. Boil sauce for 10 minutes to thicken and reduce. Add lemon juice, wine, parsley, and clams. Heat thoroughly and pour over bowels of steaming Linguini tossed with olive oil. Add sprigs of parsley. For a main course serve with a tossed salad and Italian bread. Serves [4] A sauce of oil, garlic and parsley is the basis for many pasta dishes. The best known is Linguini with Clam sauce. But, Italian-Americans might add tuna, shrimp, beans. Or they might add tomatoes for a red clam sauce.
RED CLAM sauce: 2-cups chopped tomatoes, ¼-cup red wine, 3-tbs tomato paste, 1½ tsp basil, ½ tsp sugar. Simmer 30-minutes then add clams.