Linguine with White Clam Sauce
photo by Dawnab
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 cup dry white wine
- 1 cup minced clams, and their liquor
- 1 tablespoon flour
- 1 cup heavy cream
- 2 lbs fresh clams
- 1 lb linguine, cooked until al dente
- 1⁄4 cup minced fresh parsley
directions
- Heat 2 tblsps of the olive oil and the butter in a saucepan.
- Saute 3 garlic cloves until soft, but not browned.
- Add ½ cup wine, minced clams, flour and mix well.
- Add cream and cook on low heat until slightly thickened.
- Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
- Add remaining wine and steam until open.
- Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
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Reviews
-
OMG, we loved this. I did do the steaming of the clams first, took the out and covered them with foil, them preceded with the recipe from step one. I seasoned with salt and pepper then kicked it up with a splash of lemon and a sprinkle of cayenne, this recipe hit the spot for my craving for linguini and clam sauce, absolutely delightful!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.