A Cooking Fool

Linguine W/Clam Sauce

Posted By: The Fool
Date: Saturday, October 22 2011, at 10:25 a.m.

In Response To: Spaghetti ala Carbonara (The Fool)

LINGUINE WITH WHITE CLAM SAUCE Ingredients 8 oz. linguine Light cream or milk 2 cloves garlic, minced 1/4 c. flour 1/4 tsp. salt 1/4 c. snipped parsley 1/4 c. grated Parmesan cheese 2 (6 oz.) cans minced clams 1/2 c. onion, chopped 2 tbsp. butter 1/2 tsp. dried oregano, crushed 1/8 tsp. pepper 1/4 c. dry white wine Preparation Cook linguine according to package directions, drain well. Set aside. Meanwhile, drain clams, reserving liquid from one can. Add enough light cream or milk to the reserved liquid to make 2 cups. FOR SAUCE: In a medium saucepan, cook onion and garlic in butter until tender. Stir in flour, oregano, salt and pepper. Add cream mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in clams, parsley, and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese. Makes 4 servings. LINGUINE WITH RED CLAM SAUCE: Prepare as above, except omit reserved clam liquid, cream or milk and flour. Stir two 15 ounce cans tomato sauce with tomato tidbits, oregano, salt, pepper, drained clams, parsley, and wine into cooked onion and garlic. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.

Messages In This Thread

Linguine with Mushrooms and Ham
The Fool -- Monday, March 13 2006, at 12:16 p.m.

Pasta ala Siciliano
The Fool -- Monday, November 16 2009, at 11:13 a.m.

Orzo Tabbouleh
The Fool -- Saturday, August 21 2010, at 9:34 a.m.

Spaghetti ala Carbonara
The Fool -- Monday, July 25 2011, at 1:37 p.m.

Linguine W/Clam Sauce
The Fool -- Saturday, October 22 2011, at 10:25 a.m.

 

Post Response
Your Name:
Your E-Mail Address:
Subject:
Message: > LINGUINE WITH WHITE CLAM SAUCE > Ingredients > 8 oz. linguine > Light cream or milk > 2 cloves garlic, minced > 1/4 c. flour > 1/4 tsp. salt > 1/4 c. snipped parsley > 1/4 c. grated Parmesan cheese > 2 (6 oz.) cans minced clams > 1/2 c. onion, chopped > 2 tbsp. butter > 1/2 tsp. dried oregano, crushed > 1/8 tsp. pepper > 1/4 c. dry white wine > Preparation > Cook linguine according to package directions, drain > well. Set aside. Meanwhile, drain clams, reserving > liquid from one can. Add enough light cream or milk to > the reserved liquid to make 2 cups. > FOR SAUCE: > In a medium saucepan, cook onion and garlic in butter > until tender. Stir in flour, oregano, salt and pepper. > Add cream mixture all at once. Cook and stir until > thickened and bubbly. Cook and stir for one minute > more. Stir in clams, parsley, and wine. Heat through. > Serve sauce over linguine. Sprinkle with Parmesan > cheese. Makes 4 servings. > LINGUINE WITH RED CLAM SAUCE: > Prepare as above, except omit reserved clam liquid, > cream or milk and flour. Stir two 15 ounce cans tomato > sauce with tomato tidbits, oregano, salt, pepper, > drained clams, parsley, and wine into cooked onion and > garlic. Heat through. Serve sauce over linguine. > Sprinkle with Parmesan cheese.
If you'd like to include a link to another page with your message, please provide both the URL address and the title of the page:
Optional Link URL:
Optional Link Title:
If you'd like e-mail notification of responses, please check this box:
Enter this word ==> In this box ==> This is to make sure you are a human and not a spambot.

A Cooking Fool is maintained with WebBBS 5.12.

End of Discussion