White clam sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 10 | ounces | Whole baby clams |
| 2 | Cloves garlic; minced | |
| ⅓ | cup | Dry white wine |
| 4 | teaspoons | All-purpose flour |
| ¼ | teaspoon | Red pepper flakes |
| 16 | ounces | Minced clams |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Chopped parsley |
Directions
From: Wendy Lockman <wlockman@...> Date: Fri, 22 Mar 1996 13:23:54 -0500 Drain and reserve juice in the cans of minced and whole baby clams. In medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil & simmer for 10 min. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve. I forget how many this will serve. Probably at least 4.
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