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Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce is from Wasserstrom Associates "Best of the Best" Cookbook III, 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:  
8 oz. linguine
2- 6.5 oz. cans minced clams
light cream or milk
1/2 c. chopped onion
2 cloves garlic, minced
2 Tbsp. margarine or butter
1/4 c. all-purpose flour
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. snipped parsley
1/4 c. dry white wine
1/4 c. grated parmesan cheese
Directions:
Directions:
Cook linguine according to package, drain well and set aside.
Drain clams, reserving liquid from 1 can. Add enough light cream/milk to the reserved liquid to make 2 cups.
For sauce, in a med saucepan cook onion and garlic in margarine/butter until tender. Stir in flour, oregano, salt & pepper. Add cream mixture all at once, cook & stir until thickened and bubbly; once it has reached this stage cook for 1 minute more. Stir in clams, parsley & wine, and heat through. Serve sauce over linguine. Sprinkle with parmesan cheese. Makes 4 servings.

To make a red clam sauce:
prepare as above, omit reserved clam liquid, cream/milk and flour. Replace with (2) two 15-oz. cans tomato sauce with tomato tidbits. Continue with the rest of the recipe/ingredients.

 

 

 

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