Linguine with Clams and Garlic Cream Sauce ala Nita Holleman

Submitted by Nita Holleman

"Very good! A stand alone dish that is quick and easy to prepare..."

 

• Ready In: 27mins
• Ingredients: 10
• Serves: 2

ingredients

• 3 tablespoons butter
• 3 cloves garlic, crushed,peeled,finely minced
• 2 tablespoons flour
• 2 (6 1/2 ounce) cans clams
• 1⁄4 1/4 cup clam juice or 1/4 cup chicken broth
• 2 tablespoons dried parsley or 2 tablespoons fresh parsley, finely chopped
• 1⁄4 cup heavy cream
• 1⁄4 cup parmesan cheese, grated
• 1⁄3 lb linguine (dry weight)
• 1 teaspoon table salt

directions

1. In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
2. Add table salt.
3. Cook just long enough for pasta to be el dente.
4. Consult pasta package.
5. Drain in a colander when pasta is done.
6. Then place over a little boiling water to keep it hot.
7. In a heavy saute pan over low heat, melt butter.
8. Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
9. Add flour and stir in well to make a roux, but DO NOT BROWN.
10. Add wine and cook for about 1 minutes.
11. Add clams, cover with a tightly fitting lid.
12. Cook for a couple of minutes.
13. Reduce heat and add cream and parsley.
14. Continue cooking until the liquid is reduced by about one fourth.
15. Place piping hot linguine in warm indivual serving bowls.
16. Divide sauce over linguine.
17. Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
18. Serve with a fresh salad and garlic and butter French Bread.
19. ENJOY!

Reviews

[pboudreault Boudrea]

I did a bit of substituting, jumbo shrimp instead of the clams, used chicken broth for liquid had no parsley so used a teaspoon of basil pesto and to thickin further I used 1/4 c of brie cheese melted into the sauce rather than the parmesan to sprinkle over top.....was delicious! Hubby raved about it

 

[Vicki in Kansas Bro]

This was very good but I didn't like what the flour did, it was to thick and I had to do alot of revamping to get the right consestancy. I will make it again, leaving out the flour and reducing the liquid till it thickens up.