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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce is from Cooking with Gramma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4

8 oz linguine or spaghetti
3 tbsp olive oil
1/2 large yellow onion, finely chopped
6 cloves garlic, minced
2 tbsp flour
1 lb raw clams, chopped, or 1 (6 1/2 oz) can minced clams, drained, rinsed well and drained again
1/4 cup clam juice or low-sodium chicken broth
1 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
2 tbsp minced parsley
Directions:
Directions:
1. Cook linguine according to package directions, omitting the salt. Rinse with cold water, drain and set aside.

2. Meanwhile, in a heavy, 10-inch skillet, over moderate heat, heat olive oil 1 minute; add onion and garlic and cook, uncovered, until onion is soft - about 5 minutes. Blend in flour and cook, stirring constantly, 1 minute. Add clams, clam juice and chicken broth and cook, stirring, 4 minutes longer. Stir in the cheese.

3. Add cooked linguine and cook 1 minute longer, tossing well, until heated through.

4. Mix in the parsley and serve.

 

 

 

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