Linguine With White Clam Sauce Recipe #167688
This is a little something I came up to have a quick, elegant meal.
by nsomniak6
23 min | 5 min prep
SERVES 6
- 2 tablespoons cups olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon flour
- 3 (6 1/2 ounce) cans chopped clams, undrained
- 1 (10 ounce) can small whole clams
- 1/3 cup dry white wine
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 cup fresh parsley
- 1 tablespoon lemon juice
- 1/2 cup parmesan cheese, grated
- hot cooked linguine
- Melt olive oil with butter in a large heavy skillet over med heat.
- Add onions and saute and 4 minutes
- Add garlic and cook for another minutes.
- Whisk in flour and cook for another minute or so.
- Stir in juice from clams, wine, marjoram, oregano, thyme, basil, parsley, and lemon juice. Reduce heat to med-low and simmer for 10 minutes stirring frequently.
- Add clams and heat through.
- Take off of the heat and stir in 1/2 of the parmesan.
- Serve in bowls over cooked linguine and sprinkle remaining parmesan.
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5 stars