Linguine With Clam Sauce
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 3⁄4 cup butter
- 4 fresh garlic cloves, minced crushed
- 1⁄2 cup parsley, chopped
- 4 (6 1/2 ounce) cans chopped clams, drained and liquid reserved
- 1 1⁄2 cups flour, divided
- 1 quart chicken stock or 1 quart chicken broth
- 1 cup half-and-half
- 1 cup grated parmesan cheese
- salt and pepper
- 2 lbs linguine or 2 lbs angel hair pasta
directions
- In a large skillet melt the butter on medium heat.
- Saute garlic and parsley for 3 minutes.
- With a whisk, blend in 1 cup of flour.
- Whisk in broth a cup at a time, making a roux.
- Whisk in reserved clam liquid.
- Cook, stirring constantly until thickened.
- Add in the clams, half and half, and parmesan cheese, whisking until blended and hot.
- To thicken further, add reserved flour and some water into a jar, cover, and shake. Pour in a little of this mixture at a time, whisking until the desired thickness is achieved.
- Add in the white wine, simmer for 10 minutes on very low heat.
- Serve over cooked linguine or angel hair pasta.
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