Two 6 1/2 oz. cans MINCED CLAMS with 1/2 cup of the BROTH
1 bulb separated, peeled, chopped FRESH GARLIC
1/2 peeled chopped WHITE ONION
1/4 - 1/2 cup WHITE COOKING WINE
3-4 Tbl. REAL BUTTER
1 Tbl. WHOLE MILK
1 Tbl. OLIVE OIL
1/4 Teas. COARSE BLACK PEPPER
SALT to taste (if needed) - not more than 1/4 teas.
sprinkle of PARSLEY FLAKES
Instructions
In large pot of water, boil linguine about 9 minutes, stirring occassionally. Drain.
Meanwhile, saute garlic and onion in oil to desired doneness, stiring often. (If needed, add 1-2 spoonfuls EXCESS clam juice).
Drain clams, reserving 1/2 cup broth for recipe, (and the excess just in case). Add to pan reserved l/2 cup broth, wine, clams, butter, and pepper. Simmer 15-20 minutes, stirring often, until reduced by half (or more). Add salt if needed. Remove from heat, stir in milk.
Serve over linguine, sprinkle with parsley.
Serving
Suggestions
Serve with salad and soft breadsticks.
Originally Submitted
11/22/2011
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