Linguine with White Clam Sauce
"This linguine is an altered recipe to reduce the fat and calories"
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons very light butter
- 1 tablespoon canola oil
- 1 (10 ounce) can baby clams, undrained
- 1 tablespoon all-purpose flour
- 3 cloves garlic, minced
- 1⁄3 cup dry white wine (optional)
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1⁄8 tablespoon black pepper
- 1 can minced clams, drained
- 4 cups of hot linguine, cooked (it's about 8 ounces uncooked pasta)
directions
- Drain baby clams in a pot with the holes in it, over a bowl, reserving the juice.
- Heat the butter and canola oil in a meduim saucepan over medium heat.
- Add the garlic,and saute it for 1 minute.
- Stir in flour.
- Stir in the reserved juice, wine, parsley, thyme and black pepper.
- Cook for 2 minutes, stirring constantly.
- Add the baby clams and the minced clams and cook for 3 minutes.
- Serve clam sauce over pasta.
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RECIPE SUBMITTED BY
Mary in LA.
United States
I was born in New York. Lived all over the US. But now I live in LA. I love to cook,
since the 8th grade when I won first prize,a metal and a Cooking Book.
I love steak, mashed potatoes, corn on the cob,
and strawberry cheesecake.
