Linguine with White Clam Sauce 09-08-2015

Linguine with White Clam Sauce


8 ounce Linguine
2 tablespoons butter
1 tablespoon flour
1 clove garlic crushed
1 8-oz. bottle clam juice
1 tablespoon dried parsley
1/2 teaspoon thyme
2 6.5-oz. cans minced clams
1 pinch ground white pepper


Prepare pasta according to package directions, drain. Melt the butter in a small saucepan, add flour and mix. Add all the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clams, whit pepper and crushed garlic to the mixture and cook 5 minutes more. Serve over linguine.

Serves 4

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