Prep 7 mins
Cook 20 mins
Very good! A stand alone dish that is quick and easy to prepare...
Make and share this Linguine with Clams and Garlic Cream Sauce ala Nita Holleman recipe from Food.com.
- 44.37 ml butter
- 3 clove garlic, crushed,peeled,finely minced
- 29.58 ml flour
- 2 (368.54 g) can clams
- 59.14 ml white wine (as Chardonney) or 59.14 ml clam juice or 59.14 ml chicken broth
- 29.58 ml dried parsley or 29.58 ml fresh parsley, finely chopped
- 59.14 ml heavy cream
- 59.14 ml parmesan cheese, grated
- 149.68 g linguine (dry weight)
- 4.92 ml table salt
- In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
- Add table salt.
- Cook just long enough for pasta to be el dente.
- Consult pasta package.
- Drain in a colander when pasta is done.
- Then place over a little boiling water to keep it hot.
- In a heavy saute pan over low heat, melt butter.
- Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
- Add flour and stir in well to make a roux, but DO NOT BROWN.
- Add wine and cook for about 1 minutes.
- Add clams, cover with a tightly fitting lid.
- Cook for a couple of minutes.
- Reduce heat and add cream and parsley.
- Continue cooking until the liquid is reduced by about one fourth.
- Place piping hot linguine in warm indivual serving bowls.
- Divide sauce over linguine.
- Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
- Serve with a fresh salad and garlic and butter French Bread.
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
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.