Linguine with Clams and Garlic Cream Sauce ala Nita Holleman
Ready In: 27 mins
Serves: 2
Ingredients
- 3 tablespoons butter
- 3 cloves garlic, crushed,peeled,finely minced
- 2 tablespoons flour
- 2 (6 1/2ounce) cans clams
- 1⁄4 cup white wine (as Chardonney) or 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
- 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.
- ENJOY!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off