Wednesday, November 23, 2011

Linguine with White Clam Sauce

Amazingly simple, and good too!

Quantity Unit Description
1 lb. Linguine
4 tbs. butter
1 lg. clove garlic (1 or 2 tsp. of minced garlic works too!)
2 tbs. flour
2 7 oz. cans Snows Minced Clams
4 tbs. Chopped Parsley
3/4 tsp. dried thyme
3/4 tsp. dried basil
varies varies Salt and Pepper to taste

Heat butter and cook garlic about 1 minute. Stir in flour and juice from clams. Bring to a full boil, stirring. Add clams, parsley, thyme and basil and simmer 5 minutes, stirring. Season to taste with salt and pepper. Serve with hot cooked linguine.

Serving Suggestions

Makes 8 servings. Really good served with a white wine, like Chardonnay (or even the cheap Almaden stuff), and some decent bread like Colombo Extra Sour Dough French bread or better yet, Il Fornaio Country Loaf.


This recipe came off a pasta box and was a staple of my years as a single parent in Patterson. It was easy to make and could feed a tribe. Sue tried to modify the recipe once by substituting granulated sugar for flour, which didn't work.

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