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Laurie's Linguine with White Clam Sauce Recipe

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This recipe for Laurie's Linguine with White Clam Sauce is from The Demeter Family Cookbook , 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:  
- 1 Garlic Clove
- 1 Medium Onion, finely chopped
- 2 tsp Olive Oil
- 1/2 cup dry white wine
- 2 cups Chicken Broth
- 2-5 oz. cans Baby clams (reserve liquid) (142g)
- 4 oz. can shrimp, drained (113g)
- 4 oz. can crabmeat, drained (113g)
- Dash of fresh ground pepper
- 3 Dashes of Tabasco
- 1 tsp Oregano
- 8 oz. (250g) Cream Cheese (cut into small pieces)
- 1 lb (500g) Linguine Noodles
- Parmesan Cheese, grated
- Fresh Parsley, chopped
Directions:
Directions:
In a 1L saucepan, sauté garlic and onion in oil until soft. Do NOT brown. Add wine, chicken broth, and clam liquid. Add pepper, tabasco, and oregano. Simmer for 15min. Add cream cheese; Stir into sauce until well blended. Add clams and other seafood.

Cook Linguine according to directions, drain well and add to sauce. Let pasta rest in sauce for 5 minutes to absorb flavours.

Serve in a pasta bowl and sprinkle with parmesan and parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30

 

 

 

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