Linguine with Clams and Garlic Cream Sauce ala Nita Holleman

Recipe by Nita Holleman
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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!
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