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From Virginia Wiedemann:  "Here's a goody that's delicious and needs to be shared!"

Linguine with Clam Sauce

12 oz. uncooked linguine
2 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped garlic
2 Tbsp. flour
2 cans minced clams
1 bottle clam juice
1 Tbsp. dry butter buds
1/2 cup chopped parsley
1 1/2 tsp. dried thyme
Salt & freshly ground pepper

Start the linguine cooking according to package directions. 

Sauté garlic in oil to bring out the flavor.  Do not let it brown!  Add flour, stir and cook for 1 minute.  Slowly whisk in the liquid from the canned clams plus the clam juice.  Add butter buds, thyme, parsley, salt, and pepper.  Bring to a simmer.  Cover & cook over low heat 8 minutes.  Add clams.  Cook & stir just to heat through. 

Serve over drained linguine.  Top with freshly grated parmesan.  Serves 4 











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