Linguine with White Clam Sauce via Everything Quick Meals Cookbook |
Ingredients
- 1/2 pound linguine
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons white vermouth (I used dry vermouth)
- 2 6-1/2 ounce cans clams, juice reserved (minced or chopped depending on how big you like your clam bits)
- 1/4 cup chopped fresh parsley (I ended up just eyeballing a reasonable amount of dried)
- Salt and pepper to taste
Directions
- Cook linguine according to directions, drain.
- In a large skillet, heat the oil and saute the garlic until lightly golden, not burned (I can't imagine there is a recipe that calls for you to incinerate garlic)
- Add the flour, vermouth and juice from clams; stir, bringing to a boil. Add the clams and parsley and simmer a few minutes. Season with salt and pepper. Toss with drained cooked pasta and serve immediately.
G'day! I can almost smell this through the screen and brings back many wonder NY memories!
ReplyDeleteCheers! Joanne
http://whatsonthelist.net
Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!
Happy to share and glad you enjoy the linguine!
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