1 Review

this should have been a great dish, but it was not. the istructions called for butter, no amout was given, i had to guess. i think the first step was meant for clams in shells, not canned clams. i think if the amount of butter was given, step 1 eliminated, stating with a simple roux of butter & flour, then add wine, cream & seasons, simmer, add cheese, simmer, add meats, that might make for a smooth sauce. all i got was a lumpy mess. good flavor, but not any qaulity to the sauce.might make again, starting w/ a simple roux and going from there.

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gahousewife December 20, 2006
Seafood Linguini With White Wine Sauce