Linguine with White Clam Sauce
Amazingly simple, and good too!
Ingredients
| Quantity | Unit | Description |
| 1 | lb. | Linguine |
| 4 | tbs. | butter |
| 1 | lg. clove | garlic (1 or 2 tsp. of minced garlic works too!) |
| 2 | tbs. | flour |
| 2 | 7 oz. cans | Snows Minced Clams |
| 4 | tbs. | Chopped Parsley |
| 3/4 | tsp. | dried thyme |
| 3/4 | tsp. | dried basil |
| varies | varies | Salt and Pepper to taste |
Procedure
Heat butter and cook garlic about 1 minute. Stir in flour and juice from clams. Bring to a full boil, stirring. Add clams, parsley, thyme and basil and simmer 5 minutes, stirring. Season to taste with salt and pepper. Serve with hot cooked linguine.
Serving Suggestions
Makes 8 servings. Really good served with a white wine, like Chardonnay (or even the cheap Almaden stuff), and some decent bread like Colombo Extra Sour Dough French bread or better yet, Il Fornaio Country Loaf.
History
This recipe came off a pasta box and was a staple of my years as a single parent in Patterson. It was easy to make and could feed a tribe. We still make it a lot! Sue tried to modify the recipe once by substituting granulated sugar for flour, which didn't work.
Links
This page last updated:
December 03, 1998
Steve Sloan, San Jose, CA, USA