Linguini in Baby Clam & Garlic Sauce
Linguini in Baby Clam & Garlic Sauce
This article was published by: Matthew
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♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
♼ Recipe origin is unknown. Serves: 6
Ingredients
- 1 lb. Linguini
- 4-6 liters boiling, salted water
- 1/4 cup butter
- 1/4 cup olive oil
- ½ cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp. salt
- ½ tsp. white pepper
- ½ tsp. dry mustard
- 3-4 TBS. flour
- 2 cans baby clams, drained
- Drained clam juice plus milk to equal 1 liter
- 1/4 cup chopped fresh parsley
Preparation method
In a large pot, bring water to a boil, add 1 ½ – 2 TBS. salt.
While water is heating, melt butter in a large skillet over medium heat. Saute onions and garlic until tender, about 5 minutes. Season with salt, white pepper and dry mustard.
Stir in flour to make a roux, cook for 3-5 minutes, to the blond stage.
At the same time, add pasta to the boiling water and cook to al dente (firm to bite), about 8-10 minutes, stirring occasionally. Drain well.
Add clam juice and milk mixture. Bring to a boil then simmer until no flour taste remains, about 10 minutes.
Add the clams and heat through. Taste and re-season if necessary.
Toss pasta in the skillet with the clam sauce. Turn onto a large platter and garnish with chopped parsley. Serve with crusty Italian bread.
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Linguini in Baby Clam & Garlic Sauce
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