Linguine Von Weisenhorn Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. Butter
3 - 7 oz. cans minced clams
4 medium onions, chopped
2 doz. mushrooms
3 cloves garlic
juice of 2 lemons
2 - 12 oz. jars fresh oysters
generous dash Louisiana hot sauce
1 tbsp Worcestershire sauce
1 tsp. black pepper (essential flavor - more if desired)
1 tbsp. Italian seasoning
1 c. white wine
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Directions: |
Directions:Brown butter slightly. Add chopped onions & cook for 5 min. Drain clams, (saving juice) and add. Cook for another 5 min. Add garlic & seasonings. Bring to boil & turn down to simmer. Add white wine, lemon juice, clam juice (save 1/2 c.) & oysters. Simmer slowly for at least 2 hours. Break up oysters while cooking. Thicken with corn starch & reserved clam juice.
Cook 2 - 12 oz. pkg linguine in plenty of water "al dente". Drain. Skim off one or two cups of liquid sauce and mix with cooked pasta. Serve the sauce separate.
All proportions approximate. Adjust to taste. |
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Personal
Notes: |
Personal
Notes: This recipe was one of Dad's favorites. He served it at the family reunion in Memphis. I copied the recipe from his handwritten copy, so it is as he wrote it. I hope you all enjoy his creation.
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