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Linguini with White Clam Sauce




Source of Recipe


recipeguys


List of Ingredients




8 ounces dried linguine
1 pint shucked clams or two 6-1/2-ounce cans minced clams
Half-and-half, light cream, or milk
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons margarine or butter
1/4 cup all-purpose flour
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup snipped fresh parsley
1/4 cup dry white wine
1/4 cup grated Parmesan cheese




Recipe



Directions

1. Cook linguine in lightly salted, boiling water for 8 to 10 minutes or until tender but still firm. Drain; keep warm.

2. Meanwhile, chop clams, reserving juice; set clams aside. Strain juice to remove bits of shell. (or, drain canned clams, reserving the juice from 1 of the cans.) Add enough half-and-half, light cream, or milk to the reserved clam juices to equal 2 cups.

3. For sauce, in a medium saucepan cook onion and garlic in margarine or butter until tender but not brown. Stir in flour, oregano, salt, and pepper. Add half-and-half mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.

Makes 4 main-dish servings.